The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza

qahtan's picture

pizza

July 9, 2009 - 8:21am -- qahtan
Forums: 
General

  First pizza I have made for a long time, we don't like the pepperoni in slices so I put it through the Cuisinart , also made the crust in Cuisinart.

I finely chopped a fresh zucchini and basil leaves from the, garden home made sauce, chopped pepper,  asiago cheese. 450 convect.. qahtan   

 

 

 

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gnowetan's picture

overproofed dough

June 27, 2009 - 7:45pm -- gnowetan
Forums: 
Sourdough and Starters

Hello,

I made some pizza dough (starter, oil, flour, salt) and let it sit out overnight with the full intention of using it the next evening.  However, my family and I went out to celebrate that next evening, and the pizza was never made.  Due to an overfilled schedule, the dough was left out in rather warm temperatures.  By the time I got to it, the dough had a very alcohol-y smell to it, and there was NO gluten structure to it (basically, it was a batter).

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Steve H's picture

Sourdough Pizza Crust

June 3, 2009 - 2:32pm -- Steve H
Forums: 
Pizza, focaccia, and flat breads

I've made the sourdough pizza cust at Mike Avery's site twice and it came out really nicely, however it came out a bit crispy, kinda like a cracker.  Is there anything I can do to make my crust thicker and fluffier?  Would it work to just use twice the dough? (his recipe makes two crusts-- I could just make one with it of a similar size)

Any other suggestions?

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May 31, 2009 - 10:24pm
dmsnyder's picture
dmsnyder

Pizza made with Pat's baguette dough

Last night, I refreshed a liquid levain with the intension of baking a batch of Pat's (proth5) baguettes today. I made a slightly higher hydration dough with Giusto's Baker's Choice flour and 10% KAF White Whole Wheat.

This morning, I mixed the dough, did the autolyse, stretched and folded, and put the dough in a bowl to bulk ferment. After the first folding, my wife and I dashed out to run a couple errands. As we drove, we discussed dinner and decided we felt like pizza.

Sooo ... Pat's baguettes turned into the best pizza crust I've yet made. It was so good! It stretched beautifully thin without tearing and baked up crisp with a chewy crumb. The bottom was cracker-thin and crisp. The slight sourdough tang in the very flavorful crust was lovely.

I finally mastered "more is not better" with the toppings: a very thin film of the sauce in Floyd's "Pizza Primer" with a little fresh mozzarella and quite a lot of mushrooms. A sprinkling of freshly grated parmesan. The photos were taken before I added some leaves from our basel plant.

I also made one pie without mushrooms. It was also yummy.

Pat's formula can be found here:

http://tfl.thefreshloaf.com/node/10852/baguette-crumb-65-hydration-dough

David

May 28, 2009 - 7:03pm
foolishpoolish's picture
foolishpoolish

Pan Pizza

[DELETED BY AUTHOR]

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