Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Transfering dough to the stone - CALLING ALL PIZZA MAKERS!
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OK so this past week I make a wonderful ciabata with the recipe going around in here.
It turned out heavenly! I am still a newb when it comes to making bread other than my own bread so I was very happy to see this one turn out so well! I tried to post a few pics but managed to botch that up some how as well!
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Pizza, for now.
Recipe for rye pizza dough?
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Hi everyone,
I'm trying to find a good and reliable recipe for rye pizza dough that is quick and easy to make, and that you've tried before. Or if you can direct me to any good recipes you've heard of.
Thanks!
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Tough Pizza Crust
Pizza Dough Yeast???
California crust recipe needed, please.
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I've been a bit homesick for California style pizza lately. Every pizza crust recipe I've found so far however, is more of an East Coast style with dense bread and a softer crust on the ... crust.
For those in CA or NV, "StrawHat" pizza crust is what I'm shooting for. It rises to 2-3" around the rim (ofthen the bakers have to pop bubbles in the center section with a long poker.
- The crust is very airy, bubbles inside the crust are easily 1/2"-3/4".
- The overall crust is rolled a bit under 1/4"
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BBQ to Brick Oven...
HELP - - - Freezing Pizza Dough
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Re: Adaptation of Jim Lahey's NoKnead Pizza - - - adding honey into the formula.
Day One - Mixed ingredients and let dough ferment for 18 Hrs at 70 degrees.
Day Two - Divided dough and immediately froze unneeded dough in oiled freezer bags.
Day Five - Transferred frozen dough into refrigerator at about 10:00 PM
Day Six - Removed dough from refrigerator at about 2:00 PM for final rise.
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dmsnyder' Torte di Patate
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I made a potato tart,Torte di Patate and I am happy with results but the dough was not crispy. My guess is that I didnt roll it out enough-not thin enough or the dough was too dry or I used bread flour. So the Q, is how to get crispier crust. The filling is sooo good and will make this again, Thanks to dmsnyder for this recipe. Patrick from Modesto
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