Question about Naan
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I recently had some excellent Naan bread at an Indian restaraunt. The flat bread had a layered texture that was like a crossaint, only without all the butter. Does anyone here know how to get that layered texture?
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Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Authentic Focaccia Recipe
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I was wondering if anyone could point me in the direction of a great focaccia recipe. I like to think of myself as a pretty competent baker but every time I make one I am disappointed one way or another. I lived in Florence for six months and was spoiled with focaccia that had a crunchy, oily, almost orange colored crust with a chewy, open crumb. When I make one at home it usually comes out with a dry, dense crumb and uniform, small holes. Does anyone have a recipe that comes close to that description or is this a pipe dream?
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NY Style pizza- High Gluten Flour
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I just tried some high gluten flour for a pizza...
The results made me a happy pizza eater/maker tonight.
I made a dough that was semi-transparent in most parts of the dough.
It made a delicious thin crust.
My next experiment is with a thicker crust.
1 cup High Gluten Flour
1 TSP Salt
1 TSP Active Dry Yeast
1 TSP honey
Enough water to make the dough semi-sticky.
-Ray
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B’s Five Layer Hidden Focaccia
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OK! OK! OK...I had this idea to use pesto, olives, & cheeses, you know, yum Italian flavored stuff, in a bread loaf, and I thought I'd just use the rolled-out, then rolled-up technique, but then I thought of trying this:
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Active dry yeast amounts for one 12-inch pizza
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About how much active dry yeast is needed for a regular 12-inch pizza made from bread flour? No over-night slow rising. Just a pizza dough that's intended to be used about an hour or two after rising.
*About 1 cup of flour
-Ray
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Vital wheat gluten and bread flour- pizza
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1 cup Bread Flour
2 TSP Vital Wheat Gluten
1 TSP Salt
1 TSP Honey
1 TSP Active Dry Yeast
I used enough water to keep the dough somewhat sticky. Small bits of dough would stick to the kneading surface, but would lift off when pressed against the rest of the dough.
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High gluten flour, bread flour, bread flour + vital wheat gluten
Forums:
Hello, people.
Has anyone tried making pizza dough with high gluten flour?
How did it compare to bread flour with or without the addition of vital wheat gluten?
A regular home gas oven is what I make pizza in with a stone.
-Ray
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Olive oil coating
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Hello, bread-people.
Does coating the dough with olive oil keep tomato sauce from absorbing into it?
-Ray
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Rise for formed pizza dough
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Hey there.
Does anyone give the formed pizza dough some time to rise a little before placing it in the oven?
-Ray
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Peter Reinhart's Chicago Deep Dish
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Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.
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