The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza, focaccia, and flat breads

There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!

Doc Tracy's picture

My favorite pizza dough

December 22, 2009 - 7:40am -- Doc Tracy
Forums: 
Pizza, focaccia, and flat breads

This is my favorite pizza crust ever. It got me interested in making bread and is still my very favorite. I got it from "The Field of Greens" vegetarian cookbook. Is there anyone that would be willing to convert this to weights? I just got a scale and would prefer the reliability of making it with weight measurements.

This book also has a corn rye bread that I haven't made yet but it looks really good. I'd like to get that one in weights as well. There are a couple of interesting sourdough recipes in this book.

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Postal Grunt's picture

Friday night Sourdough Pizza

December 19, 2009 - 10:05pm -- Postal Grunt
Forums: 
Pizza, focaccia, and flat breads

I was trying to get creative and use as much starter as I could before leaveing for Massachusetts so I ad libbed a crust recipe that my wife gave two thumbs up. The eveidence has long since dissapeared but the recipe will make a return by New Year's Eve

100g starter (100% hydration)

130g water (lukewarm)

200g AP flour

1 tsp salt

1TBS olive oil + 1 TBS olive oil

This is crude but it worked the first time out and I'm convinced others can repeat this.

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Doc Tracy's picture

Ideas for Friday night pizza

December 16, 2009 - 6:57am -- Doc Tracy
Forums: 
Pizza, focaccia, and flat breads

I'm making a whole wheat pizza Friday night and am thinking of new ideas for toppings. I tend to like a simple pizza with high quality cheese, full flavored herbs and little to no meat. I've made in the last couple of weeks a lot of pizzas with mozarella/parmasan/reggiano, tomatoe, onion and arugula  and fresh habanero toppings.  Have also used some eggplant. So far, I've been using things from the garden but this week will only have arugula and habaneros from the garden.

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Angelo's picture

Why the cold ingredients for pizza dough?

December 1, 2009 - 1:50pm -- Angelo
Forums: 
Pizza, focaccia, and flat breads

I'm sure many here have Peter Reinhardt's Bread Baker's Apprentice. This site is actually the reason I bought the book, and a great buy it was!

The pizza dough recipe calls for chilled flour, ice cold water, and judging from his temperature readings after shaping, he's working pretty fast to get them into the fridge. I've made the dough several times now, and I can't argue that it IS great. Still, I'm more of an Alton Brown fan, and I like to know WHY I'm doing something, not just how to do it.

So WHY is he working with so much cold to make his pizza crust?

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KenK's picture

Lepinja

November 14, 2009 - 7:54am -- KenK
Forums: 
Pizza, focaccia, and flat breads

We were watching that Diners, Drive-ins and Dives show last night and they were at a Bosnian restaurant in Texas.  The chef was making several dishes that incorporated a flatbread somewhat like a pita only much thicker.

I've scoured the interwebs and was surprised at the lack of information on how to make these.

Maybe use a pita recipe and form the loaves about 1/2" thick?

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Janknitz's picture

How do you get thin flour tortillas?

November 9, 2009 - 10:53am -- Janknitz
Forums: 
Pizza, focaccia, and flat breads

 Any hints on rolling out thin flour tortillas?  I got some flour tortilla masa and I like the flavor, but I can't seem to get the tortillas thin enough.  I even bought a tortilla press, but they are still too thick. 

Is it a matter of resting the dough?  The directions say to knead the dough until smooth, let it rest, covered, for 5 minutes, form the balls and roll them out.  Would I have better luck allowing the balls of dough to rest--they do seem to be a bit "tight" gluten-wise when there is no rest.  If so, how long?

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