The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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audra36274's picture
audra36274

It has rained for 4 days now. We are all stir crazy, so we made pizza. The kids did their own toppings. This one was just pepperoni. As they say in the papers, " A good time was had by all" .

hsmum's picture

who needs a pizza peel when you've got one of these babies?

March 17, 2009 - 6:30pm -- hsmum
Forums: 

I'm really still very new at this bread-baking thing, so I hesitate to say it, but I may have discovered a tolerably good and low-cost alternative to a pizza peel! 


Today I tried making pizza for the first time.  I realized last-minute that even my rather large spatula (roughly 6"x6") was just not going to transfer these little babies onto my baking stone.   Silly of me. 

niagaragirl's picture

Would like a softer pizza crust

March 16, 2009 - 7:58pm -- niagaragirl

Yes I know it sounds like a stupid request. I finally found a dough recipe I really like, but are there any tricks to getting the end crust a little softer? It's just our preference. The dough has standard ingredients - flour, sugar, oil, water, salt. I bake usually at 425-450 depending on how much stuff is on it.


I don't use a stone (we bought one years ago but can't find it ha ha). If I did use a stone, would that good expanse of heat help me get the middle cooked faster and get it out of the oven quicker? Sorry if this sounds stupid.

Floydm's picture
Floydm

This has become a regular around here.  Pesto Pizza:



I use Peter Reinhart's pizza crust, Costco's pesto (which is actually quite good), frozen shrimp or chicken, and parmesan cheese.  The kids love it, we love it, and it is quick and easy, easy enough to do on a work night (or Valentine's, which is when this was from).

JMonkey's picture
JMonkey

I've not posted much, but I've still been baking, and I think my re-engagement with this site has encouraged me to try a few new things. Most recently, I made a variant of Jeffrey Hammelman's excellent Flaxseed Bread, which contains 60% rye. I've altered his recipe a bit, using whole rye instead of medium rye, increasing the hydration to 80% (to account for the extra absorbtion of whole rye) and used a rye starter at 100%, simply because that's how I keep mine. The recipe may be found in the handbook here.


Usually, I just let the sourdough do its thing, and don't add any commercial yeast. But, I was under some time pressure here, so I went ahead and added 3/4 tsp of instant yeast like Hammelman. Wow! I couldn't tell any difference in flavor, which was hearty with a good tang, but I got quite a bit more volume. As for the rise, Hammelman calls for 80 degrees. Well, it was about 64 in my house, so I just threw a cup of boiling water in the bottom of a cooler, stood the dough on an upturned bowl and closed it up. The bulk rise took about 45 minutes and the final rise was just over an hour (I intended to go just one hour, but got stuck on a conference call, as I work from home -- augggggh!).


Here's a picture. As you can see, I sprinkled sesame seeds on the top right after shaping.



Earlier in the week, I decided to give the Sullivan Street Potato Pizza from Glazer's Artisan Baking Across America a shot. You think you've worked with a wet dough? Trust me, until you've made the dough for the crust in this recipe, you've not worked with wet dough. The hydration on this puppy is something like 104%! It's a batter, and since I don't own a stand mixer (the recipe says to leave it in the mixer for 20 minutes) I went the food processor route, a la Peter Reinhart, and let it churn away for 45 seconds.


Did it work? I've no idea. But the dough (if you want to call it that) was smooth, and I was able to spread it over the pan.


It was a good potato pizza, but a little too starchy for my taste what with bread and potatoes together. Not sure I'll make it again.



I also decided to give Ponsford's Ciabatta from this same book another go, which has previously given me fits. As usual, probably because my house is so cold (below 60 at night sometimes) it took about 36 hours instead of 24 for the biga to develop. But this time around, I actually got a decent loaf of bread. Truth be told, though, I thought the poolish ciabattas I've made before tasted better. I don't see much advantage in using so little yeast (1/4 tsp of yeast is disolved into a cup of water -- then 1/2 tsp of that water is used to leaven the biga!) for the home baker, though I can see how it would be a big advantage for a professional baker to be able to let it ripen 24 hours.



 


Finally, I made a couple of Colombia batards, also from Glazer's book. MountainDog turned me on to this bread, for which I'm very grateful. Clearly, as bulbous as these loaves are, I should have let them proof another 30-60 minutes, but odd-looking bread for dinner is better than day-old bread the next day (well, most of the time). They tasted lovely, as always.



 


And the innerds, which, had I waited another 45 minutes, would have likely been more open. But, alas, the soup would have had no accompaniment.


ivette21's picture
ivette21

On a boring Sunday afternoon I was at home trying to find something to do when I decided to make this pizza.


It hadbeen many years since I had made one... the last time being when I was in H.S. in a Home Economics


class so I really didn't remember much about how to start. I looked fora recipe online and figured out that I


needed simple ingredientsto make the crust so I gathered up my stuff and started. I useda stand mixer to


prepare the pizza dough and then took it out when it formed a sticky ball and kept on kneading with my hands. 


I left the ball to rest for about to 2 hours and then started to form the pizza. I admit I had a bit of trouble


because it would shrink back and I don't know if it maybe was too dry.. which it didn't seem to be or that's just


the way its supposed to be. If anyone can give me any tipson how I could make it better I'll gladly use them


next timeI bake one. I have to admit that the flavor was pretty good. I was surprised that it didn't have


an aweful taste to it haha. Well,here is my creation.. and if you have any ideas or advice for me please let me know. 


 


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