The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello everybody!

NicholasAnthony's picture

Hello everybody!

   My name is Nick---I am 22 years old, reside in Michigan and just started baking bread. I've been dealing with pizza doughs for a while now and have a great understanding of them, however; I know they are not bread. I work with a woodfired oven for my job and am fascinated by breads as of late. I'm hoping everyone can be helpful and welcoming!

Lechem's picture
Lechem (not verified)

You've come to the right place. Enjoy! 

Ford's picture

Of course pizza crust is bread, just a different shape.  We hope to get your input and we are willing to answer your questions, if we can.


Deed's picture

Great to see your post!

Pizza dough is very challenging (for me anyway)!  It took me many tries to get one that wasn't too "bread-y" or "card-board'y" but had that balance of chewy-ness and a bit of crunch.

Here is what my recipe has evolved to...(it's getting pretty close, but can always be better, right??)

120 g  Tipo ‘00’ flour 
120 g  All Purpose flour
156 g water
50 g sourdough starter
7 g salt
5 g yeast
12 g olive oil

I mix the first 4 ingredients, then let it rest about 20 minutes to "autolyze", then add the salt, yeast and oil.  

I let it sit another 30 and then knead it for 5 minutes, with 10 minute rest, then repeat, adding a little flour as I knead so that it isn't overly sticky and I can form a ball.  

I then put it into an oiled bowl and refrigerate over night (or sometimes 2 nights).

I would love your suggestions! (I am originally from the East Coast, and there is nothing like a good NY slice, with the crust that you can fold in half to eat!)


MayaankRai's picture

I will try this recipe. Thanks.