The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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rainwater's picture
rainwater

Pizza

I've made so many pizzas in the last couple of months......all of them pretty good, and all of them inspired by this website and the books recommended here.  Finally, I have my formula for the pizza I've been looking for.


When I made the "Anis baguette" I saved a little dough for pizza.  I hybridized the recipe a bit to try to match what I am looking for in a pizza dough.  I've made the dough with "Bread Flour", and "All-Purpose" flour.  Both versions are excellent.  The first photo is with "Bread Flour", and the second photo is with "All Purpose". 


All my pizza photos look about the same, but the test is in the eating, biting, tasting.......oh finally! ! !


I used the Anis baguette recipe but changed the quantity of yeast from 1/4 tsp. to 1 tsp., and put ice in the water to cool it down.  I added 3/4 of 1/4 cup olive oil (strange measurment, but this is what felt right).  I used the same technique of mixing, stretching and folding 3 times, fermenting overnight, and removing the dough two hours before using.  Thanks to  "The Fresh Loaf".

KenB's picture
KenB

Good lookin' stuff, that's for sure. I've been on a "pizza quest" here too for several weeks, as a distraction from trying to get a wild-yeast starter going. Did you toss the dough to form it? It looks great!


Ken


 

SylviaH's picture
SylviaH

Nicesa Pizza ; ) ....Pizza is what brought me to TFL also!!  I make indoors and wfo pizzas and love them both!


Sylvia


 

rolls's picture
rolls

they look really yum. i love the anis dough i've got some in the fridge at the moment. i've thought of using it for other breads too but right now im obsessed with getting  my baguettes just right.

rainwater's picture
rainwater

No, I didn't hand toss the pizzas...the dough comes very slack, which is what I've been striving for.....I spread the dough carefully on well floured counter.  I have to be careful when putting the dough on the slide.  These are 8 oz. doughs.  The "Bread Dough" is crisper, and the "All-Purpose" is a little softer in the middle of the pizza.  Both flours make an excellent "cornicionne" or edge of the pizza. Crispy and light.  What I strive for is to have the pizza dough to be very light.....it's very easy to eat the whole pizza.  I'm really thankful to this website.  I think it's very generous of Anis to share his recipe for baguette.  If anyone knows him...tell him he is appreciated....and if I'm ever in Paris, I will visit his bakery-it will be the top of my list......

rainwater's picture
rainwater

It would be nice to see how this dough performs in a wood burning pit.  Wow!  I would like to bake some Anis formula baguette in a wood burning stove...Wow! I wouldn't even know how to begin to get a wood burning stove going, or to regulate, or whatever is involved....the resteraunt that had the first wood burning pizza stove in Houston makes an awesome pizza....the same guy has been making their pizzas for @20years.....recently, they started making their own mozzarella....wow, I have to go back and compare now that I know a little bit more about pizza. 

pattycakes's picture
pattycakes

which one of the crusts you liked the best?


Patricia

ClimbHi's picture
ClimbHi

 "Wow! I wouldn't even know how to begin to get a wood burning stove going, or to regulate, or whatever is involved...." 


http://www.thefreshloaf.com/node/11209/friday-pizza


ClimbHi
Pittsburgh, PA


 

photojess's picture
photojess

a little off the topic, and I haven't searched it on here, but where do you buy peels?  I don't know if I could buy them locally from a restaurant supply house, but I suppose I could try that too.


YOur pizzas look very tasty

JoeV's picture
JoeV

Great looking pizza!


I have been making pizzas for several months using the 5 Minute dough and keeping it in the fridge. I work the dough cold, cutting off about 1/2# and working it cold on a well floured surface, dusting the top and using a rolling pin to shape it to fit my peel. We like the fact that the dough "evolves" over a 10-14 day period, enhancing the  flavor of the dough every day.


I cook my pizzas on a stone with corn meal dusted parchment paper. The corn meal really adds flavor to the dough also.


 


PLloydie's picture
PLloydie

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This is The Portafino