There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Hello to all, here is my question:
I have dough working nicely but scaled up to 20kg end up owerproofed (prob. becouse fridge cant handle it as 1kg) what would happen later in baking if i go on less sugar or lessyeast
this is recipe: ADY 2% Sugar 3% Water 56% Oil 5% Salt 2,4% Milk in powder (1% fat) 2%
Thank you
Hi, I'm fairly new to the board. This is my second message to the board. BTW, love this site. My question is: I would like a good pizza dough recipe that would fit in a half sheet baking pan. I know there's a lot of recipes on the board for Pizza Dough, but am not sure if they are suitable for such a half sheet pan. Thannks!
I made extra dough this morning to have some left over for a pizza. It is pretty standard french bread dough. 67% hydration; yeast and salt. I ferment half the flour overnight, the biga is also 67% hydration. When it was time to shape our loaves for next week I just scaled out the amount I wanted for the pizza and put it in an oiled bag in the refrigerator. Putting it together to bake only took a very few minutes.
This pie used 15 ounces of dough and is 13" in diameter. For toppings I have wild mushrooms and kalamata olives.
I am in the process of moving. And in my excitement to get to the country I packed my American Pie book. I want to make a double batch of Reinhart's Roman DOugh to take with me this weekend as I am taking 1/2 my freezer here's worth of frozen meat and will be able to keep if frozen in transition. Does anyone have the book and the time to give me just the ingredients and weights ( he only put the flour in oz I wonder why) or measurements for this dough. It has while flour and semolina flour in it. Thanks if anyone can help.
I've been reading for a while, but if I want to ask questions (or share things I'm doing) I need to post and say hi! So hello all! If I've got this in the wrong place, please let me know!
Here's what inspired me to finally post: I've been meaning to try Kathleen Daelman's "Easy Pizza Dough" recipie for a while, and finally tried it today! It claims to be able to be used fresh, refrigerated or frozen. So I divided the dough into eight, and tried one out for a small lunch pizza today. Looked like this:
Hello -
just wondering if anyone knows what kind of results I'd have if I put any sd starter in LilDice's ciabatta pizza recipe. I love the recipe as far as consistency & speed but was hoping I might be able to get a SD flavor for my hubby. It makes a beautiful pizza. Thanks so much for any advice you could offer!
Margie
Is there any fool proof way to obtain a round pizza? Mine keep coming out rectangular even when I am tossing them and stretching them, I think, equally on all sides. Its probably an operator error, and requires lots of experience to get right, but I thought I would ask.
Thanks!
Murphy
The Neopolitan Pizza dough recipe in Peter Reinhart's new books makes fabulous pizza but I'm having trouble shaping it using his tossing method without it's quickly getting so thin it tears. It's a very wet dough. Anyone else having this problem? Wonder if adding a bit more flour and making it a bit drier would help. Or using the stretch and fold technique on it. I can't believe the photo in his earlier book where he's tossing a foot in the air could be done with this dough.
Richard
