The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette dough pizza

KenK's picture

Baguette dough pizza

I made extra dough this morning to have some left over for a pizza.  It is pretty standard french bread dough. 67% hydration; yeast and salt.  I ferment half the flour overnight, the biga is also 67% hydration.  When it was time to shape our loaves for next week I just scaled out the amount I wanted for the pizza and put it in an oiled bag in the refrigerator.  Putting it together to bake only took a very few minutes.

This pie used 15 ounces of dough and is 13" in diameter.  For toppings I have wild mushrooms and kalamata olives. 

Around here the best pizza place is about on par with a Digorno frozen pizza.  This jewel blows that out of the water.  I think it will become a new "baking day" tradition. 

Just the way I like it. : )

Postal Grunt's picture
Postal Grunt

I know that I'm not the only member here that started baking bread after deciding to find a better pizza crust. It must be an international muse or something like that.

Petey's picture



looks great

patnx2's picture

Today is pizza day and we went out for dinner. I want that pizza looks so good. Enjoy Patrick

Salaheldin's picture

did you bake the crust first then put the topping??

KenK's picture

I did not bake the crust first.  I feared that I should have about half way through but I moved it to the lowest rack from the next to the lowest and it evened up nicely.

The pan in the picture is heavy aluminum and perforated so that helped I would imagine.