Pizza, focaccia, and flat breads

Peter Reinhart's new Neopolitan Pizza Dough Recipe Problem

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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

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Video Shows Kneading Technique for Very High Hydration

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Pizza, focaccia, and flat breads

I was visiting pizzamaking.com this morning and there's a thread on Pizzarium, the chi-chi Roman pizza restaurant that features a foccacia-like pan pizza. Someone posted a link to a youtube video of chef Gabriele Bonci showing some of his dough handling techniques. At about 2:10 into the video, he shows how he kneads his very wet dough.

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Hydration Question

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Pizza, focaccia, and flat breads

Hi everyone,

I have a love for assembling ingredients that explode with rich textures and flavors like paints on a canvas or musical notes heard in an orchestra. I've learned many things in other areas and now I want to move on to another level. Breads and other "yeastie" items are my last hurdle so to speak.

I stumbled on to this site for Amateur Bakers and Artisan Baking Enthusiasts ... I am thinking this could be really good!

My first question has to do with hydration.

I've seen lots of recipes and helpful hints for pizza dough.

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Pizza Buns

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Pizza, focaccia, and flat breads

It's been our tradition to spend New Year's Eve at home, and extend our evening meal over the last few hours of the past year. My wife found a recipe on the KA site for Pizza Buns, and asked me to make them. They are simply a soft dough, stuffed with the usual pizza toppings, shaped and cut like cinnoman buns. I made these with italian sausage, a little pepperoni, and cheese. They are par-baked for 15 minutes, topped with a brushing of pizza sauce and more cheese, and returned to the oven to finish baking.

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Screen for pizza

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Pizza, focaccia, and flat breads

Has anyone heard of a pizza baked on a screen and if so, sources to buy? That's what a friend was telling me. She said it comes out much crispier. If you baked on a screen, would you not use the stone or keep the stone on a lower rack?

Salma

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Escarole Pizza

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Pizza, focaccia, and flat breads

This is a escarole pie with pizza dough, the typical and traditional regional Italian cuisine.

Escarole Pizza

For the pizza dough:

1/4 ounce package yeast
1 1/2 cups warm water
3 cups flour
2 tablespoons olive oil
Coarse salt

For the escarole

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Chicago pizza dough blues

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Pizza, focaccia, and flat breads

I have been trying to make a Chicago deep dish pizza for over a year. I have tried copycat recipies with so so results. The biggest problem I have is the bottom of the pizza and the crust edge getting done, too brown, before the middle is. I have tried different temps (my oven only goes to 500), rack heights, pizza stone underneath, cast iron pans etc. I have no problems with thin pizza as I pre-bake my crust for a few minutes and keep my moisture levels down on veggies etc...

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Homemade frozen pizza?

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Pizza, focaccia, and flat breads

Hey, I was just wondering, has anyone ever tried making their own frozen pizza? I like to make a pan style pizza but sometimes I just don't have the time to make one. Could I just dress and top the pizza and then freeze it and bake straight from the freezer? Or should I parbake the crust a little and then top it and freeze it? Any tips and comments would be appreciated. It sure would be convenient to just make a bunch of pizzas and freeze them, so after a long day I could just pull one out and have dinner ready quick. And I know they would be alot better than the ones you buy.

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(Sort of) High volume pizza baking -- please advise

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Pizza, focaccia, and flat breads

My in-laws' family has a tradition of doing homemade pizza for Christmas Eve dinner, and this year I volunteered to do the dough and baking, in hopes of a higher quality pizza. I've got a plenty good crust formula, a great sauce recipe, and I'm sure my mother-in-law will have plenty of toppings. I'm still pondering, however, how best to bake them. I'm making 7 personal size pizzas, and I need to figure out a way to get them all baked as fast as possible and finished as close together as possible. I'm hoping some of the wise and kind folks on the forums can advise me here.

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Pizza dough help

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Pizza, focaccia, and flat breads

Hello. Glad to be part of your forum. I'm looking for some help with making pizza dough. I finally have a good recipe that produces the desired taste and texture for the crust. However, the dough at the stage when I'm ready to shape the pies - is difficult to work with. Specifically, if I lift one end, the weight of the remaining dough pulls and stretches very quickly - it's too elastic. Ultimately, it's difficult to transfer to the peel, but once there is easy to shape and bakes nicely.

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza, focaccia, and flat breads

Peter Reinhart's new Neopolitan Pizza Dough Recipe Problem

Video Shows Kneading Technique for Very High Hydration

Hydration Question

Pizza Buns

Screen for pizza

Escarole Pizza

Chicago pizza dough blues

Homemade frozen pizza?

(Sort of) High volume pizza baking -- please advise

Pizza dough help

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Pizza, focaccia, and flat breads

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