Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
dessert pizza
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I am looking for anyone who has made more of a dessert pizza with their regular pizza crust....any great reipes????
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pizza
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This is Sunday's pizza. The wet ciabatta dough is really ideal, as you don't have the shaping concerns. I just poured it out and it almost filled the pan by itself. This one has sauteed onions, garlic, cherry tomatoes, black olives, fontina, mozarella, and parmesan cheeses. The crust was nice and light, and good flavor all around. Ray
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Ciabatta
Question about proofing dough balls
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I used to work at Domino's Pizza. We would order dough from the commissary and we would get plastic stacking trays with frozen dough balls. Over the course of about 3 days, if I remember correctly (it has been over 7 years), the balls would thaw and proof.
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Ref: American Pie
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The cover and the face plate to the "The Pizzas" chapter show what I can only describe as a breakfast pizza. The topping appears to include eggs (sunny side up?), spinach leaf, and bacon, Canadian bacon, ham or pepperoni.
Try as I might, I cannot find any recipe that matches. Will someone take my hand and lead me?
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pizza dough
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Hello,
I have just made some dough for pizza. The same as i would a standard white loaf dough mix, using 100% bread flour.
I let it double in size, then knocked it about to deflate it, divided it in to portions and have frozen it..
What i would like to know is, after i defrost it, do i shape it then let it rise and then put toppings on?
or do i defrost let rise then shape and let rise again? Im a little confused being new to baking..
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Pizza on the Grill
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I love cooking on the grill and have been cooking pizzas on the grill for a few years. I often run into problems with burned areas on the dough...probably because of my cheap grill.
This is my procedure:
Spread dough>Olive Oil it>Toss it on the grill on low>Close cover and cook for few minutes>Olive Oil top>Flip>Quickly add toppings>Close top and cook for few minutes>shut off heat and leave cover closed for few minutes>Remove and eat.
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Looking for a pizza crust that is light and airy with lots of holes
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Hi folks,
I know you'll have the answer. I made Reinhart's Neo-Neopolitan Dough for my friend who is a chef and a culinary teacher. Her friends liked it very much, but she wanted a lighter, airier and more holey pizza crust. Do any of you have such a dough? Thanks in advance.
Betsy
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How long will a dough ball last?
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I'm quite new at making pizza dough (or any kind of dough for that matter). I made some pizza dough balls on Wednesday. I took them out of the refrigerator on Thursday. I did not use one dough ball and put it back in the refrigerator after it sat at room temperature for three hours. Is it okay to use this Saturday?
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