The Fresh Loaf

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Ciabatta pizza crust...works GREAT !!

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trailrunner's picture
trailrunner

Ciabatta pizza crust...works GREAT !!

I haven't posted in ages . Been baking but no time these days to get on the computer. I had to post this though. I used Lildice's Ciabatta crust recipe from the pizza forum...she posted it in 2007. All I can say is...a picture is worth a 1000 words. Her inst. are perfect and this is the best pizza I have ever eaten, let alone made. I will never use another crust.


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Comments

avatrx1's picture
avatrx1

Oh my gosh! That's looks like what I've been looking for.  Do you have a link to the reicpe?  I"ll do a search on the name?


-Susie

trailrunner's picture
trailrunner

http://www.thefreshloaf.com/node/3621/quick-rustic-ciabatta-pizza-recipe-full-howto-pics


 


I did spray the parchment paper w/ PAM and that makes it very easy to spread the dough. I used a wet rubber spatula and wet fingertips to spread. Also it took 9 min. in the KA at High to get a beautiful ball of dough. Perfect inst. so follow them exactly. I baked on a sheet pan not a stone at 550 for the 8 min and then placed cheese and baked 6 min as she inst. Crust was perfect w/o use of stone and rose beautfully. Great success as far as we are concerned. I am so glad I found her post. c

Nomadcruiser53's picture
Nomadcruiser53

Great looking pizza. I love the crust. Dave

xaipete's picture
xaipete

That looks terrific, Trailrunner. It would be the perfect pizza when my fresh tomatoes come in. I've bookmarked the site for 30 days from now. Thanks for sharing. I can't wait!


--Pamela

trailrunner's picture
trailrunner

dave it was the perfect Ciabatta...I have tried others w/o success. Her inst. are great. Give it a whirl.


Pamela....thank you ! It is the best crust I have ever made. Make sure when you use your fresh tomatoes that you slice them paperthin and put them on top and let them roast for the 8 min before you add the cheese...it gets rid of all the extra juice and gives them a wonderful charred taste. Let  me know how it goes. c

xaipete's picture
xaipete

Thanks for the tip. That's a good one. I can't wait until my tomatoes are ready.


--Pamela

mrfrost's picture
mrfrost

Your crust appears thicker in the center than the originator's. Was that intentional?


That's the way I usually like mine. Not so paper thin in the center.

trailrunner's picture
trailrunner

Did not intentionally make the center thicker. In fact was trying to make it all uniform. It is a feature of the bake that makes it appear different thickness. The center was perfect unlike most crusts that are soppy in the center. You will be pleased with this one...c

mrfrost's picture
mrfrost

Actually, the thickness of your crust is (apparently) uniform, and appealing, to me.


The recipe originator's crust(in the link) seems to have the very thin center crust. But many also like it that way. Occasionally me too but most of the time, I like at least a little (delicate)puffiness in the crust.