The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


mrosen814's picture

Loving Nancy Silverton's Pizza Recipe

May 15, 2012 - 3:30pm -- mrosen814

I think this is about the 3rd time I've used this pizza dough recipe by Nancy Silverton, and it seems to get better and better each time. 

I modify the recipe slightly, by resting the dough overnight in the fridge, and omitting the wheat germ (I just didn't have it on hand).

This is what I topped the pizza with:

keebs45's picture

NY Sicilian Pizza dough

May 2, 2012 - 12:59pm -- keebs45


Does anyone have a good NY Sicilian style pizza dough recipe?  I've had a craving and living in Boston I've only found a few close substitutes.  I figured it couldn't hurt to give it a shot at home to hold my over until my next trip home.  I know it's all about the dough, it needs to be thick and soft on the inside, a little crispy on the outside and most importantly it has to taste good. 

Thank you in advance!

dmsnyder's picture

Yeah. French makes everything seem fancier. Anyway, today I made three kinds of bread from the San Francisco-style Sourdough dough I've been playing with for the past couple months.

The dough was basically version 6. I put my stock starter through 3 builds of 75% AP and 25% WW at 50% hydration. The builds were fed at approximately 12 hour intervals, and the third build was cold retarded for about 14 hours then fermented at 85 dF for 3 hours before mixing the dough to make 2 kg. After dividing and shaping, all products were cold retarded again before final proofing and baking.


Boule made with 1 kg of SF-style SD dough

Boule crumb 

Boule crumb close-up

Mini-baguettes made with 250 g of SF-style SD dough each.

Baguette crumb

These breads had a very crunchy crust and a complex, moderately sour flavor. The flavor was more like the version 4 bake than the last version 6 bake. It had a distinct milky, lactic acid element as well as the sharper acetic acid tang. Very, very yummy. I am happy that this formula and method are delivering consistant results for me.

The remaining 500 g of dough was divided into two pieces, shaped into balls and put in Ziploc sandwich bags along with a tablespoon of olive oil, then refrigerated for 24 hours.

Mozzarella, tomato, mushroom pizza

Pesto, mozzarella, mushroom pizza

Pesto, mozzarella, mushroom pizza close-up

The pizza was fair. The crust was chewy. My wife liked the flavor of the crust. I prefer a really thin, cracker-crisp crust. However, it's nice to know this dough makes fair pizza crust. If you like chewy rather than crisp, this may be for you.

Happy baking!


copyu's picture

Hi everyone,

It's been a long time since I've been able to contribute anything to the community here at TFL. Clinic and hospital visits (as a patient) most weekends, some overtime work at my main job and a lot of editing work up until the end of the fiscal year here in Japan have kept me too busy to post anything.

I remember cursing my inability, last year, to make a respectable pain au levain without blow-out on the sides and/or the bottom of the loaves. I was really inspired by the wonderful advice that the folks at TFL offered. I did thank them, but never showed them why I was so happy with their excellent guidance. This photo is of my most beautiful P-A-L, which also tasted great. 

Crumb shot follows:


belle's picture

Okay all you pizza afficianados....I stole this from Pinterest today and have to tell you I am so tempeted to try it out...BUT...a  pizza dough with no rise time????  What do you think...dare I attempt this super easy and fast recipe?  Would love your thoughts...


The Easiest Pizza Dough In The World everybody loves sandwiches
1 packet yeast (2 1/4 teaspoons)

1 cup warm water

2 1/2 cups flour

1 teaspoon honey

1 teaspoon salt

2 tablespoons olive oil

Preheat oven to 400F.  In a large bowl, combine the yeast and warm water and stir until the yeast dissolves.  Add the flour, salt, honey and olive oil; stir to combine using first a wooden spoon then your hands.  Let dough rest for 10 minutes.
Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness.  Top with your toppings and bake for approximately half an hour or until crust is golden, toppings are heated through and cheese is bubbly.

CountryWoodSmoke's picture

Firing up the WFO for first Pizza of the season

March 20, 2012 - 6:02pm -- CountryWoodSmoke

It’s been a lovely start to the spring season, the weather has been unseasonably warm, so it was about time I fired the wood fired oven up for a quick couple of pizzas for my family.

It’s always difficult after you haven’t fired an oven in anger for a while as it builds up moisture over the winter and everything takes a while longer to heat up.

mrosen814's picture

I thought I would share a few pics from last night's pizza dinner. I used Nancy Silverton's pizza dough recipe from her Mozza book. I made a few adjustments with fermentation times, but for the most part, it's the same.

I've had the pizza at Mozza and I think it's one of the best (if not, the best) pizza in Los Angeles. This recipe is not supposed to be an exact duplicate of the pizza dough at Mozza, but rather, a home baker's version. I think it came out pretty darn good, if I do say so myslef!


* 22 ounces warm tap water (2 cups, 6 ounces)
* 1⁄2 ounce (1 Tbsp) compressed yeast or 1 tsp active dry yeast
* 26 ounces unbleached bread flour, plus more as needed
* 1⁄2 ounce (1 Tbsp) dark rye flour or medium rye flour
* 1 1⁄2 tsp wheat germ
* 1 1⁄2 tsp barley malt or mild-flavored honey, such as clover or wildflower
* 1⁄2 ounce (1 Tbsp) kosher salt
* Olive oil, grapeseed oil, or another neutral flavored oil, such as canola oil, for greasing the bowl


To make the sponge, put 15 ounces of the water and the yeast in the bowl of a standing mixer and let it sit for a few minutes to dissolve the yeast. Add 13 ounces of the bread flour, the rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly in plastic wrap and tightly wrap the perimeter of the bowl with kitchen twine or another piece of plastic wrap to further seal the bowl. Set the dough aside at room temperature (ideally 68 to 70 degrees) for 1 1⁄2 hours.

Uncover the bowl and add the remaining 7 ounces of water, the remaining 13 ounces of bread flour, and the barley malt. Fit the mixer with a dough hook, place the bowl on the mixer stand, and mix the dough on low speed for 2 minutes. Add the salt and mix on medium speed for 6 to 8 minutes, until the dough starts to pull away from the sides of the bowl. Note that the dough will not pull so much that it completely cleans the bowl, but if the dough is too sticky and is not pulling away from the sides at all, throw a small handful of flour into the bowl to make it less sticky. While the dough is mixing, lightly grease with olive oil a bowl large enough to hold the dough when it doubles in size. Turn the dough out of the mixer into the oiled bowl. Wrap the bowl as before. Set the dough aside at room temperature for 45 minutes. Dust your work surface lightly with flour and turn the dough out onto the floured surface. Acting as if the round has four sides, fold the edges of the dough toward the center. Turn the dough over and return it, folded side down, to the bowl. Cover the bowl again with plastic wrap and set it aside for 45 minutes.

Dust your work surface again lightly with flour and turn the dough out onto the floured surface. Divide the dough into six equal segments, each weighing approximately 7 ounces. Gently tuck the edges of each round of dough under itself. Cover the dough rounds with a clean dishtowel and let them rest for 5 minutes.

Lightly flour your hands and use both hands to gather each round of dough into a taut ball. Dust a baking sheet generously with flour and place the dough rounds on the baking sheet. Cover the baking sheet with the dishtowel and set them again at room temperature for 1 hour to proof the dough. (Or leave the dough on the counter to proof instead.)


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