The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza, for now.

carlos's picture

Pizza, for now.

Hi to all,

I´ve taken a rest from trying to bake rustic type breads because I want to first get my natural leaven started and get it alive and try and make breads with that. So this weekend I´ve limited myself to pizza. I made this today for lunch using a dough recipe which I have devised over time after having read and tried other recipes and procedures. I am happy with this one and I think I will stick to it. It results in a very thin crust with a crispy edge. My oven takes a while to heat up and even then is a bit on the weak side, but I´ve installed refractory bricks and now bake on this and I like the results a whole lot.

My dough is what I believe they call a Neapolitan recipe which doesn´t use oil nor sugar. Just the flour, water, yeast and salt. I let it slow rise in the fridge around 22 hours then another 3 at room temp before dividing and scaling. I hand stretch and I find that this dough is quite pliable and will not tear easily.

Oh and the sauce is also my own. This one has a ragú of meat on it (I will NOT call it a "bolognese", don´t worry) as well as mushrooms. I was able to make three pizzas about 38 cms in diameter (about 15 ins?)

Thanks for looking,


Martyn's picture

Well Carlos it looks ok, but the test is in the eating! You will need to send me several samples before I can give my approval ;-)

Seriously, that looks fantastic!

txfarmer's picture

Great looking pizza and I am laughing at the nearly empty wine glass and the untouched pizza. Same thing always happen to me, apparently baking is fueled by lots of wine. :P

dmsnyder's picture

It's time again to post this classic instructional video.

How to make sourdough bread




JMonkey's picture

How have I missed seeing this all these years. "Ouch! Oh sh**!" Hilarious! "Just double something."

dstroy's picture

lol! I've never heard it refered to quite as "form by doing the ramalamadingdong" - awesome :D

txfarmer's picture

LOL, so funny!

SylviaH's picture


3 Olives's picture
3 Olives


Looks great! Please share your recipe if you don't mind.

Daisy_A's picture

¡Agua! Que pizza maja tienes...

What a lovely crust. That must be hard to do in a home oven. Yes, do give us the recipe.

We are thinking along some of the same lines here. I have been doing other doughs while waiting for the sourdough, like rye, bao, tortilla. Don't know why I didn't think of pizza, seems too good to miss.

I also lack a powerful oven and think I will go for bricks to boost it. Have also come across another poster doing this in their home oven. I even posted on it myself in the tiles forum but didn't follow my own advice! Thing is I would like refractory bricks too but they seem to be much harder to source here in the UK. I have some leads but not near at hand.

Happy baking and also importantly happy eating ... buen provecho  Daisy_A

noonesperfect's picture


I got a very nice stone from a local ceramics supply store - they are marketed as kiln shelves.  A 16"x16"x1" stone only cost around $35USD.  Thinner stones are significantly less expensive.  Perhaps you can find something like that close to home.

Good luck - it is definitely worth the effort.



Daisy_A's picture

Hi Brad,

Thanks for this. As it happens I did manage to track down a kiln shelf in the UK and it's working brilliantly - really improving the oven spring and evenness of my loaves. Hope you're also enjoying baking with yours.  Best wishes,  Daisy_A

GTurch52's picture

Yes, please post a recipe

carlos's picture

I should have chosen another object to give scale to the photo and not the almost-empty glass of wine!!! To clarify, that was the third of the three pizzas I made--we had gone through the first two already, hence the lesser amount of wine (excuses, excuses)...

I use 500 gms strong flour, 300 gms water, 20gms fresh yeast (it sounds like a whole lot, I know, but there it is and it works for me) and two teaspoons salt. I had started with a tablespoon salt before but the feedback was that it was too salty. The resulting dough is about 760-800gms in weight.

I just mentioned this pizza to an italian friend and she was scandalized by the ragú as a topping. Ha! I knew she would have something to say! My apologies therefore to any Italian friends out there...must be the influence from Sbarro that makes me crave for a meat lover´s pizza.

Daisy, I can send you the bricks. I have a source very near the house. Seventy-five cents a brick. Then add about ten times that for postal charges :-))!! When you say tortilla I still think of what we have here and wonder "what does that have to do with dough?" This pic is for you.

Daisy_A's picture

Hi Carlos. Thanks for the picture. That is a delicious looking tortilla. This was the first kind of tortilla I learnt to cook, of course it was. I think tortilla española is one of my favourite foods ever. After several years of practice I can cook a tortilla that my husband prefers to most we can get in UK tapas bars, although I think with a few notable exceptions that we can't get such good tortillas here :-C. It is a very good day, however, when I make one that I feel is fine enough to share with Spanish friends. They're gracious and I love to share but I know they are appraising it!

By the way I realised you had drunk the wine with the first two pizzas. ¿Y por qué no?

Y pues, no soy italiana pero me molesta tu pizza de carne. ¡Me molesta que no puedo comerlo a través del ordenador! Ja,ja,ja.

Thanks for the recipe.

Many thanks for your offer on the bricks. I was touched that you would do that. I checked prices and I think with postage it would be the same as from the UK, which is a shame as bricks are so much dearer here - £2.75-£3.49. I think I will try the UK supplier first but will get back to you if they don't deliver, if that's okay. Wish we had such good hardware places here as you have there.

Thanks again and happy baking.   Daisy_A

carlos's picture

Hi again!

I´ve decided to try another pizza crust recipe, this time using sourdough. This was made using Jeff Varasano´s recipe -- I believe others have tried it and posted their results in "A Pizza Primer".( I used the proportions stated on his "spreadsheet" and tried my best with the oven I have to get the heat from the top  going also.

Sorry if I´m being redundant, but this pizza thing has become an obsession. I think I will throw my recipe out (above)and stick with this one.

(No wine glass, this time--no evidence)

Daisy_A's picture

Qué éxito. ¡Qué pinta buena tiene!

Saludos Daisy_A