Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Peter Reinhart
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Peter Reinhart new pizza forum is up and running "PizzaQuest".
http://www.fornobravo.com/pizzaquest/
There's not much there yet, but who knows where it will go.
Carl
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DIY: Those Raincoast Crisps
How big of a pizza can you bake in a home oven?
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It is once again Christmas time, and once again I'm volunteering to bake pizzas on Christmas eve for my parents and in-laws. Last year I baked a series of 7 personal-size pizzas on three stones in two ovens, with generally successful results. This year my mother-in-law has requested/suggested making somewhat larger pizzas.
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Trying a new pizza recipe
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I'm new here and after reading quite a number of posts, I decided to try some recipe for a pizza with a 70% hydration. Anyway, I think that's what I did. I started this morning with a preferment or sponge, sorry for my ignorance, I mixed some bread flower with warm water, salt, yeast and sugar. The hydration on the sponge was a 100%. I left it in the kitchen counter for about 6 hrs and then I did the final dough.
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Olive fougasse, first time
Kitchenaid Artisan Mixer for Pizza Dough
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I am new to using mixers and having a tough time working out speeds etc when mixing dough. I am used to going by feel and the dough changes quickly with a mixer. What would you recommend for initial mixing speed and duration and secondary mixing speed and time? Dough hook for both or a paddle then dough hook? Here is the link to the pizza dough I am trying to make:
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Resting the dough between mixing times
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I work in a pizza place and we mix a batch of dough for 14.5 minutes. We mix the dough for 7 minutes and then let it rest for 5 minutes; then we mix it for 7.5 minutes. Is there any reason why we cannot just mix the dough for the entire time? I have asked why we do it this way and have yet to get an answer.
thank you for your input!
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Turkey Pizza!
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We made a Turkey Pizza with our leftover deep fried Turkey. Turned out great! Recipe below
http://jimsgalley.blogspot.com/
Jim Baugh
JBO TV
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I need help with my pizza recipe.
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I am trying for a thin, crisp crust with lots of holes. I know that the higher the moisture content and oven heat you have (along with a pizza stone), the more open the crumb will be. I live in an apartment with an electric oven (no self cleaning setting, unfortunately), so the best I can do heat wise is about 600°F.
Right now, my recipe is as follows:
KA bread flour 350 grams
water 245 grams (70% hydration)
salt 14 grams (4%)
yeast 9 grams (a tad over 2.5%)
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