The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ehanner's picture

Milwaukee's Best thin crust pizza-ever!

March 2, 2007 - 12:37pm -- ehanner

If you happen to be in the Milwaukee area, there is a place called "Maria's Pizza" on Forest Home and 50th st that is worth a look up. When I first moved to the area in the late 70's I used to go to Maria's in the near downtown area near Allen Bradley (clock tower). The place was run by an old woman (Maria) and her daughter and various family members. We used to enjoy watching the sign change every year telling us it was there 38th or so year in business. One day Maria passed on and the place closed up.

T4tigger's picture

another pizza dough recipe

January 12, 2007 - 7:38am -- T4tigger

Here is the recipe we've been using for years to make our traditional Friday night pizzas:

1 c. hot water (110-155 degrees)

1 1/4 tsp. yeast

1 tsp. sugar

2 Tbsp olive oil

3 c. flour (can use white all-purpose or use half AP/half whole wheat)


Proof yeast and sugar in water until bubbly. Mix in oil and flour. Knead several times until smooth. Put dough in an oiled bowl and allow to rise about an hour. Roll or toss to desired size.

pumpkinpapa's picture

How big is a batch?

January 9, 2007 - 6:58am -- pumpkinpapa

I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...

So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!


Happy baking!

Breadwhiner's picture

baking stone

December 11, 2006 - 12:49pm -- Breadwhiner

My baking stone has cracked into what is currently four pieces. I also don't like the fact that the size limits the length of my baguettes considerably. I would like to use something else as a stone. Does anyone have a recommendation? Ideally it would be something inexpensive, flexible in terms of size, and not too heavy. I'm thinking some sort of tile would work, but I would like to hear what others have found and where they found it (i.e. Home Depot, online, hardware store, flooring store etc...)

wdsgfm's picture

Soda, seltzer...what am i tasting

November 24, 2006 - 4:46pm -- wdsgfm

Most of the pizza I try from places like Dominos, Pizza Hut etc, have some kind of taste I haven't been able to identify.  It's like a baking soda or setzer type of taste.  I'm wondering what it might be.  I know this is vague but any suggestions might help.  Any ideas?  I thought perhaps someone with some working knowledge of their ingredients might have a clue.  Thanks.  Steve

longlivegoku's picture

I have been on a quest for several months now to build a brick oven. I bought Alan Scott's book and also ordered some building CD's from a guy in Australia named Rado. While Alan's book was amazing (I will be re-reading it here soon) I ended up going with Rado's plans for what he calls a Masterly Tail oven. He gives amazingly detailed pictures of each step along with instructions for the mixtures needed. I think in all, I received 1000 photos of him building an MTO. Anyhow, I'm less than a month away (hopefully) from finally being able to bake and thought I would post some pics of the progress so far. It's been fun and a challenge to build. Fireclay was the only ingredient I've had trouble finding locally. I ended up running out yesterday while building the arches or there would be more done at this point. So it goes!


Hearth with wall

One arch

titus's picture

Peter Reinhart's Napoletana pizza recipe

June 1, 2006 - 9:54am -- titus

Dumb question, but I've gotta ask:

In Reinhart's Napoletana pizza recipe in "American Pie",(p.108), are you supposed to take the refrigerated dough out 2 hours before using it, make the dough balls and then let them sit out another 2 hours before making the pizzas -- making it a total of 4 hours that the dough needs to be at room temperature? Or do you take the dough out, let it sit for 2 hours, form the dough into the balls and then make the individual pizzas immediately?

Pedro Pan's picture
Pedro Pan

Friday night is often Pizza night in our house. This one is a favorite: Tuna Pizza

Basic Pizza dough (I used 1/2 cup SD starter but spiked it with 1/2 t of fast acting yeast, 2 cups flour, 1/2 t brown sugar, 1 t salt, 1 T olive oil)

Fresh mozarella (dried with paper towel then cubed then a quick whir in the food processor)
some basic tomato/oregano/garlic/basil sauce, about 1/3 cup
1 can quality imported solid tuna in olive oil (spanish or italian) flaked into uniform 1/2' pieces, not too small
1 can flat anchovies
2 T capers (rolled in paper towel to get rid of excess moisture)
10-12 strips roasted red pepper (rolled in paper towel to get rid of excess moisture)
1/2 cup pitted Kalamata (rolled in paper towel to get rid of excess moisture)

Notice a theme here...too much moisture is the enemy of good pizza, go easy on the sauce and dry wet ingredients where possible. In addition, I open the oven half way through baking and mop up excess moisture off the pizza by blotting the surface with paper towels. It is still a very juicy pizza but I avoid soggy bottom and side crust disasters!

Preheated 500 oven (rained last night, no outdoor grilling)

Building the pizza (and i believe in the hand form approach over the rolling pin) in this order: crust, cheese, tuna, anchovies,
sauce, red peppers, olives, capers.

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Slide it onto the tiles:

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12 minutes later, lets eat!

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titus's picture

Help -- RLB pizza

April 11, 2006 - 7:41am -- titus

I've just put together RLB's recipe for pizza, but it doesn't look right. I had to add a couple of Tbsp extra water because the dough wasn't moistened enough, but it didn't ever form into a proper ball -- it's just a ragggedy piece of dough.

It's resting at the moment for 30 minutes.

I was planning on putting it in the fridge and baking it tomorrow.

Did I mess up, or is that the way this particular dough should look?

Thanks for any advice.


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