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Gwaihir posted:Steel essentially both stores way more heat, and moves that heat from itself in to a lump of dough you put on top of it much much faster than a stone does. You might be able to touch a hot stone for a half second without getting burned, but touching a 500 degree steel will almost certainly leave you blistered. https://www.youtube.com/watch?v=dhxEqB_PsxY Recently got into making pitta bread, this was one of the first attempts. I just make the dough in the stand mixer and then keep it in the fridge til I need it, super easy. The same dough works if we want pizza, too. bonus easter bread
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Apr 5, 2021 20:55
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| # ¿ Apr 27, 2024 03:39 |
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Here is some (strong flour + wholegrain spelt) bread dough, a rough tomato sauce and some mozzerella with mint and lemon. I tried the pressing and stretching thing on it that you guys were talking about and it seemed to work ok! It was delicious.
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May 15, 2021 19:32
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Slow simmered tomato sauce starting from tinned tomatoes, or a white roux sauce.
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Jul 27, 2021 01:44
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Decided to try making a thicker pizza today, instead of like 3 thin ones. Came out pretty good.
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Feb 21, 2022 00:30
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I tried a 75% hydration dough and the stretching video from the bread thread. Is it possible to make pizza too thin? (It was delicious and extremely good, just a little cheese and oregano on it, and a little tomato thrown on afterwards)
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May 6, 2023 18:24
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I use the same recipe for pita bread and pizza dough sometimes, could be fine!
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Jun 8, 2023 09:12
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The Guardian one is good. https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jul/13/how-to-cook-the-perfect-pitta-bread Pizza dough for me atm is 150g spelt, 350g bread flour, 10g salt and sugar and olive oil, 5-7g yeast. I've been doing around 70% hydration but I think it's a little much, and the dough gets too thin. I can get 4 pizzas out of that though.
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Jun 12, 2023 22:15
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Random Hero posted:Never thought about adding spelt to pizza dough, but I like it in my sourdough. How pronounced is the flavor in this recipe? I'm not sure because I've never made it without it, but it is noticable, and I think better for it. I think more would be too much though, and I do use wholemeal.
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Jun 13, 2023 20:10
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I just use kitchen scissors.
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Jun 17, 2023 18:08
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Hey at least it'll be warm!
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Aug 6, 2023 23:10
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Was the starter itself actually doing anything before you put it into the pizza? Have you been feeding it, does it bubble up?
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Oct 9, 2023 08:10
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A big, lidded glass jar for keeping pre-balled dough in the fridge and a decent pair of scissors is a good start.
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Dec 5, 2023 19:24
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| # ¿ Apr 27, 2024 03:39 |
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We had this issue in the Bread thread. Have you tried getting somebody else to open the packet for you so your own personal curse doesn't affect it?
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Feb 22, 2024 16:08
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