The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza night

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Floydm's picture

Pizza night

I started a dough last night that was somewhere between Ken Forkish's Poolish Pizza Dough and Peter Reinhart's Neo-Neopolitian Dough

Not bad.  Using AP flour, it was nice and extensible, but I'm not getting as much crunch on the crust as I was when I used a stronger flour.  I'm not sure if there is much I can do about that, but I'll keep tinkering.


mrfrost's picture

Looks delicious.

Love Reinhart's Neo Neapolitain. Bakes up so light, fluffy, and crisp!

It's all I can do to not eat pizza every day.

dabrownman's picture

Way more healthy than the loaded ones we make around here.   You're going to live forever eating pizza like that!

Happy baking. 

isand66's picture

Great looking crust Floyd.

mredwood's picture

My brother refers to his eating of pizza as "having a slice of life". Says it for me.