Pizza, focaccia, and flat breads

Freezing pizza dough

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Hi everyone,

I am new both here and the wonderful world of baking. I am currently experimenting with pizza dough which I am giving a 48 hour levitation period in the fridge. This I read is great to allow the gluten to form. (I think I have my terminology correct - only started two weeks ago haha)

Anyway, I would now like to freeze my dough for future use. My question is at what point do I freeze it?

1) On day one after making the dough then go through the 48 hour levitation process once defrosted or

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Roman-Style Gnocchi, which flour?

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Pizza, focaccia, and flat breads

I would like to make Roman-Style Gnocchi for the first time. Every recipe I’ve found states “Semolina Flour”. I have Caputo Semolina Rimacinata on hand. I am wondering if a coarser ground semolina is best. I haven’t found an article online to settle this.

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6 day focaccia fermentation...?

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Pizza, focaccia, and flat breads

I am a big fan of the focaccia from a place called superiority burger in nyc.

It's really light with a nice airy crumb and and lacy, olive oil-y crispness. I read that they ferment their dough for 5 or 6 days which seems super long to me even if it's most likely all in the fridge. I believe they also use a high proportion of semolina flour in their dough.

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Pizza with Poolish - Looking for the right amount of dry yeast

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Pizza, focaccia, and flat breads

I've been on a quest for the perfect poolish pizza lately and have compared lots and lots of different recipes with lots and lots of different ratios of yeast, types of flours, fermentation times...I'm lost!!!

My goal has been to achieve a very puffy ring with the least amount of yeast possible and the more flavor possible ;-)

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Freezing Diastatic Malt

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Pizza, focaccia, and flat breads

Hello, pizza lovers.
After consulting with the production manager(my wife) It was determined that the dough weight for our standard 18" pie (The only size The Roadside Pie King offers) would be reduced to a thickness factor of .076, which translates to 550g. At the same time, I also reworked the hydration to a slightly lower 65% Attached for your use or misuse is the new reworked formula.
Check out the massive 136 ounce/7 dough ball batch in the Bosch bowl! I am naming this rework of the dough formula...KitchenAid Killer!

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Pepperoni pizza!

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Pizza, focaccia, and flat breads

Pepperoni pizza! Celebrating the end of Lent and the beginning of Easter!

Crust - same as always, recipe from Bruno Albouze. Basic white flour pizza dough enriched with olive oil and milk.

Toppings - pepperoni, dried whole milk mozzarella, pizza sauce, salt, pepper, oregano, basil and EVOO brushed on the crust.

This is a bit well done, intentionally. I wanted to avoid a wet center from the sauce. It was excellent. Nice flavor added by the sauce, and crunchy edge of crust.

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PeaTendril Pizza Pie

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Pizza, focaccia, and flat breads

This is the second time my weekly farm box included pea tendril. Also, the second pea tendril pizza I made. I changed it up some with ricotta this time to keep it interesting. As for the recipe. N.Y. style dough/stretching is a skill that takes more than a list of ingredients. It takes much practice, trial, and error. Additionally, inheriting the cooking gene from mom also is helpful. Smile... (Yes, for any of you that don't know me, I am full of myself!)

Pea Tendril Pizza pie

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White pizza

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Pizza, focaccia, and flat breads

White pizza

Crust from Bruno Albouze:

300g flour. Tipo 00 is best, I used unbleached white all purpose

100g water

100g milk

12g olive oil

5g salt

1/3 packet active dry yeast

Mix all ingredients, slap fold for 5-7 minutes, then wrap completely in plastic and reserve overnight in the refrigerator.

Pizza making

Dough

Fresh mozzarella

Cooked broccoli, I used frozen from the grocery

Thinly sliced onions

Cherry tomatoes

salt

pepper

rosemary

basil

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Focaccia - Flour

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Pizza, focaccia, and flat breads

I am testing some different flours for my focaccia in search of a more open crumb and more oven spring and have found that I achieve a lighter more open airy crust with a 75% Central Milling ABC+ (11.5% Protein Content) 25% Semola Rimacinata combination. However, I achieve more oven spring, however a more dense focaccia when I use 50% Central Milling ABC+, 25% Central Milling High Gluten, 25% Semola Rimacinata.

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Help with Focaccia crust

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Pizza, focaccia, and flat breads

Hello,

I just baked my first focaccia and the result was not what I anticipated. The focaccia itself refused to brown and I had to leave it in the oven an extra 10 min than what the recipe called for. Then I gave up and took it out and realized the crust was hard and thick, but very pale. I know my oven leaks heat, but I wasn't sure if that was the culprit. What could I have possibly done wrong?

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza, focaccia, and flat breads

Freezing pizza dough

Roman-Style Gnocchi, which flour?

6 day focaccia fermentation...?

Pizza with Poolish - Looking for the right amount of dry yeast

Freezing Diastatic Malt

Pepperoni pizza!

PeaTendril Pizza Pie

White pizza

Focaccia - Flour

Help with Focaccia crust

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Pizza, focaccia, and flat breads

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