The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pizza with bread dough

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Salaheldin's picture
Salaheldin

pizza with bread dough

This is one of the best pizza dough I ever made, although I burned out some of the cheese.


Here is the recipe:


 


100 gm water


2 tbsp olive oil per cup of flour


150 gm  AP Flour


pinch ground mint


pinch any type you like of seeds


1 tsp salt


1.5 tsp yeast


 


mix all ingredients except salt leave it after mixing yeast for a while. leave dough to double in size, shape the dough to be about 3 mm thickness (do not tear the air pockets in the dough), treat it gentely.


 


top with tomatoes, cheese or any thing you like.


 


Good luck


 


Matt H's picture
Matt H

Mint? Really? (!) How fun.


Looks yummy. You have not succumbed to the temptation to overload that sometimes captures me. As is often the case with pizza, less is more!

FuriousYellow's picture
FuriousYellow

Looks delicious! I will have to try the mint next time I make pizza...

Salaheldin's picture
Salaheldin

in pizza less is more yes. and what u put in dough is very vital

jcamador's picture
jcamador

That pizza looks great!...Here is my first sourdough made with my usual pizza dough..lol!




mrfrost's picture
mrfrost

That loaf looks great also. Would you mind posting your recipe?


Thanks.

jcamador's picture
jcamador

Thanks mrfrost!


 


dough:


flour 100%


water 63%


sourdough starter: 30%


salt 2.5%


 


Mix with autolyse, bulk ferment approx. 6 hours with a few folds, shape and put in fridge for about 18 hours or until next day. Bring to room temp, top pizza and bake...


 


Here's a sample...




 

Salaheldin's picture
Salaheldin

this looks great. usually I don't get big posority like you have. how can you have such crumb??

jcamador's picture
jcamador

It's magic! No seriously...this dough takes time to develop with lots of time to ferment and proof...

wassisname's picture
wassisname

I used some left over whole wheat sourdough for pizza a while back.  Didn't give it enough time so the crust was so-so, but it was photogenic.