Pizza loaf recipe
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- Dish type
- Yeast bread
A very flavoursome loaf and one of the nicest I have ever tasted. Lovely served warm or cold as a sandwich or alongside pasta.
Yorkshire, England, UK
3 people made this
- 300ml warm water
- 1 teaspoon active dried yeast
- 1 teaspoon caster sugar
- 1 sprig rosemary, leaves finely chopped
- 12 basil leaves
- 2 cloves garlic, crushed
- 300g strong bread flour
- 100g plain flour
- 1 teaspoon salt
- 8 mushrooms
- 1/2 red onion
- 4 to 5 sun dried tomatoes
- 50 to 100g cheese of your choice
MethodPrep:25min ›Cook:25min ›Extra time:2hr proofing › Ready in:2hr50min
- Combine the warm water, yeast, sugar and finely chopped rosemary, basil and crushed garlic. Leave for 10 to 15 minutes until starting to foam.
- Put flour and salt into mixing bowl, make a well in the centre then pour in the yeast water and knead by hand or mixer for 15 minutes.
- Chop mushrooms, onion and sun dried tomatoes, but not too finely (leave a few slices of each for the top) then add to dough and mix for a minute or 2 to combine, then leave to rise for an hour in an oiled bowl covered with oiled cling film.
- Preheat the oven to 190 C / Gas 5.
- Transfer the dough to a large, oiled loaf tin. Cut cheese into 1cm square chunks and push them into mixture (leave a few for the top). Leave to rise again for 30 minutes or so. Put remainder of cheese, onion, mushrooms and sun dried tomatoes on top.
- Bake in the preheated oven for 25 minutes or until risen and golden brown. Remove from the oven and serve warm, or allow to cool completely before slicing and serving.
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Can you really make pizza in a bread bowl?
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TikTok’s latest controversial food hack is a pizza bread bowl recipe — but what does it actually taste like?
To find out, we decided to whip up the carb-loaded recipe ourselves. Thankfully, we have the perfect gadget to do it: this rotary cheese grater from EvoSummer.
Shop: Rotary Cheese Grater, $12.99Credit: EvoSummer/Amazon
This little gadget can pump out cheese at what feels like an illegally fast speed, which is why it’s the perfect tool to help us tackle a recipe that’s about 50 percent mozzarella.
So what is the pizza bread bowl recipe, exactly? The dish, which seems to have been created by TikToker Anna Rothfuss, seems like a classic internet food prank — designed to spark more reactions than actual recipes.
Most of the other posts on Rothfuss’s account seem to be jokes, but as it turns out, she may have stumbled onto something here. While her recipe sparked outrage from some commenters, others followed with genuine curiosity.
That’s why we knew we had to make the dish ourselves. This bizarre, cheesy, bread-filled monstrosity is just to fascinating to ignore — so we made one at home and taste-tested it. To find out what happened, watch the video above or keep reading.
How to make pizza in a bread bowl
You’ll only need a few ingredients to make this bizarre food creation:
- A loaf of sourdough bread
- Several sticks of string cheese
- Pizza sauce
- A block of mozzarella cheese
- Pepperoni, or any toppings you want
First, slice the bread vertically and horizontally over the top, creating long, deep divots in the loaf. Then, cut up three sticks of string cheese and stuff them into the loaf.
Next, pour on a healthy serving of pizza sauce and use a cheese grater to grind your mozzarella over the bread. Lastly, stuff any toppings you want into the loaf before baking.
Lastly, cook the entire thing in an oven at 400 degrees for 10 minutes. Now, all you have to do is mentally prepare yourself to try this
Is the pizza bread bowl recipe gross or genius?
When ITK video producer Poppy Shen tried the pizza bread bowl recipe, she decided to compare it to a standard pepperoni pizza. She judged both options — the bread bowl version and the “normal” version — on three factors: difficulty, presentation and taste.
Tragically, the pizza bread bowl lost out in all three categories. It was a little harder to make than regular, freezer aisle pizza, and on top of that, the end product looked as weird as you’d imagine.
As far as taste went, you can’t really go wrong with bread and cheese. Still, Poppy thought the bread bowl was lacking a bit when it came to overall flavor — it tasted more like separate ingredients than a single, uniform dish.
So is the pizza bread bowl at least edible? Totally. Is it better than real pizza? Absolutely not. Should you try making it? We don’t feel comfortable answering that.
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Easy Pull Apart Pizza Bread
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It goes nicely with a side of pizza sauce as a dip too! Get creative with the dips. You can use ranch, blue cheese or any of your favorite pizza, pasta or marinara sauces!
I used my favorite bundt pan to make this one. Be sure to spray it with a non stick cooking spray and beware that the cheese does stick to the edges of the pan. I used a knife to separate the bread before I flipped the bread onto a plate and it worked out just fine. I think my bundt pan really helped though.
UPDATE: I just received a cast iron bundt pan and it makes the BEST crust I’ve ever tasted! I have a new love for cast iron cookware. The tip is to make sure it’s well seasoned and it won’t stick at all! I never realized just how much a difference the crust would make. I also learned there is a high demand for cast iron cookware. It’s heavy but so worth trying.
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TIP: This is one of the best Italian Seasonings I’ve ever tasted: McCormick Italian Seasoning
This recipe is extremely popular and liked by many when you use the pizza dough in a can. I’m getting mixed reviews for the biscuits so if this is your first time making it be sure to use the pizza dough! It’s highly rated.
We love easy recipes but they also have to be delicious too! If you are in need of a really good cookbook that provides easy and delicious recipes we highly recommend:
Isn’t this stuff amazing. My whole family loved it. Jen originally made it in a bundt pan, but since I don’t have one I tried it in a regular old Pyrex 9吉 (just like this one here) and it came out great.
I've been on a quest for the perfect poolish pizza lately and have compared lots and lots of different recipes with lots and lots of different ratios of yeast, types of flours, fermentation times. I'm lost.
My goal has been to achieve a very puffy ring with the least amount of yeast possible and the more flavor possible -)
I came to believe that pizza dough based on a poolish would tick all the boxes, but am a bit puzzled by all the different amounts of yeast that I've seen so far: for example, for a 24h dough, the range goes from a tiny amount (https://www.weekendbakery.com/posts/a-pizza-adventure-part-ii-new-24h-dough-recipe/) to a HUGE amount (https://www.youtube.com/watch?v=4nZ3xXBmHEI&ab_channel=VitoIacopelliVitoIacopelliVerified)
Vito Iacopelli says that the amount of dry yeast will only change every 5 liters of water: so from 100g to 5000g of water, that's always 5g of yeast. So that would be the same amount of IDY for 1 pizza dough or for 50. Really .
Here his recipe for 4 pizzas:
Poolish (300ml water-300gr flour,5gr yeast, 5gr honey) 100ml water 10gr salt 300gr flour
Final dough: all the poolish + 100g water + 10g salt + 300g flour + Olive oil + 5g honey
I would love to have some advice on what a reasonable amount of IDY would be for 2 pizzas with a 24h / 48h rest in the fridge, made with a poolish and using the Caputo Chef 00 / bread flour or AP flour depending on what would work the best for a long cold bulk. (and baked in a home oven)
Thank you very much in advance for any piece of advice and maybe for sharing your own experience with poolish,
The lightest pizza dough I have found from the dozens I tried over the years is Neapolitan style I use in our brick oven.
- Start this early the morning the day before pizza day so you complete the mixing of the final dough and refrigerate the evening before.
- Adjust the water temperature and chill/warm accordingly.
- Weigh out all ingredients.
- Place salt aside, mix remaining ingredients roughly until just combined.
- Autolyse 30 to 60 minutes.
- Add salt and mix until dough resists when pulled. Windowpane test the check. About 15 mins by hand.
- Bulk ferment 12 hours at 22C (less time if warmer, longer if cooler). Use an aliquot jar to check for a rise of about 2 x volume.
- Divide dough into 300g portions.
- Allow the dough to proof for about 20-30 minutes at room temperature and then refrigerate for a minimum of 3 hours, or as long as 24 hours. (Sandwich size zip-lock plastic bags are perfect.)
- Remove from the fridge and allow to come to room temperature 1-2 hours before making pizzas.
This sounds like a more reasonable amount of yeast!! Thanks a lot Gavin!
Unfortunately, I don't have a brick oven but I'll try your recipe this coming weekend in my home oven :-)
Gaëlle how were the results from the recipe you posted? What did you like, and what didn't you like?
I use a pizza dough recipe with approx 2.5g yeast for 300g flour weight and 67% hydration. It is reliable and tastes good.
Confession: I haven't tried it yet. I wanted first to have TFL's members' opinion about the 5g of yeast as it sounds really a lot compared to other recipes. I was just wondering what a reasonable amount of yeast would be for a 24h cold bulk dough
Do you cold bulk your dough for at least 24h? And may I ask what kind of flour you use?? Thanks :-)
From having seen other Vito Lacopelli's videos, he always uses fresh yeast. Did he give this amount for dry yeast in this video? (Sorry, I'm at work and can't watch it now)
He doesn't specify in the video if he uses fresh or dry yeast, and it's not visually clear in the video itself, but he confirmed in the comments that this is dry yeast and not fresh..I find it hard to believe though.
I would bet money it is fresh.
Fresh yeast is very popular and widely used in Italy, far more so than dried, and that goes for professionals and home bakers alike.
Also the quantities he describes per water are pretty standard, and apply to fresh yeast.
PS. He also says something like "melt the yeast".
You're right about the ''melt the yeast'' but here is what I found in the comment section: that's why I'm confused.
Despite that comment, you remain doubtful, as am I, and Ilya leapt to the same initial thought!
Translation problem perhaps. The question asks "brand", dry is not a brand I ever heard of haha!
Worth asking him again you think?
I've already tried to ask him directly in his video's comment section but he never replied.
But now I'm pretty convinced that he made a mistake and that he's using fresh yeast in his video. I'll try it with 2.5g of dry yeast and see how it goes. thanks for your help!
I am surprised he would use dry yeast. I've watched a few of his videos, and he always uses fresh yeast - except a few videos where he purposefully shows how to use dry yeast instead of fresh (or how to make faux-fresh yeast out of dry yeast even!).
For example, in another video with poolish he specifies fresh yeast: https://www.youtube.com/watch?v=04Fzmj05YrY
Indeed, he's using 5g of fresh yeast in this video, with roughly the same proportion of flour and water as in the video I mention in my original post
It's starting to make sense!
Also, usually fresh yeast are replaced by 1/3 of their weight of dry yeast, so I'd go with less than 2 g.
ok thanks a lot, I'll take that as a starting point for my own experiments then :-)
You need to take all the factors into account.
Vito does two things which allow him to use "too much" yeast:
In one video his poolish is at room temp for only one hour, then goes into fridge, thereby stopping or slowing the replication of the yeast.
Second, I suspect in some recipes, the yeast is eating up all the available sugar in the poolish, and stops replicating at that point. So the excess yeast doesn't really matter at that point on. The yeast "hit the wall" so to speak.
It's also possible that his recipes don't scale all that well, meaning that you have to use his exact amounts for those timings and can't vary the quantities or the timings much.
I've learned to trust established pizza/bread authors more. If they have a large following, that means their formulas work for a lot of people.
At the same time, there will always be people who try to follow a formula, but their ingredients just don't match close enough, or they make inappropriate/incorrect substitutions, or their weather/environment/fridge-temp just doesn't match.
Or, they misinterpret something the author said/wrote, and they just didn't understand what to do.
Those people often don't realize that they did not follow the formula close enough.
One thing most authors and videographers leave out is how to adjust hydration for different brands and types of flours, and different climates, humidity, and storage conditions. Sometimes they don't even tell you what flour they are using.
Even when they do, home bakers often don't understand the slight variations that make a big difference, like US versus Canadian flour, malted versus unmalted, protein percent, added bread improver, etc.
At TFL we've seen people struggle and struggle until they finally realize "oh, my water is different" and try a different water, and finally get a good result.
-- you always have to adjust anyway, because you can never exactly duplicate someone else's formula, unless you live where they live (have the same weather), and use the exact same ingredients including the water.
Thank you very much for those words of wisdom, I totally get that and will do my own trials and errors, I just wanted to have a reliable starting point as far as the amount of dry yeast was concerned.
Let's try to look at this in another way:
Let's say you have 360ml water and 600g flour, hydration: 60%
In general, dry yeast take 0.5%-0.7% of the flour weight. Which is: 3-4.2g in this case if you just use dry yeast to make a straight dough. (means you use it right after it's proofed)
If you would like to put the dough to the fridge overnight, you can half the yeast, which is 1.5-2g in this case. Because time will help us to do the job, doesn't need that much yeast.
If you would like to use poolish and you have 12hour for the poolish, in general we need 0.1% (weight of the flour that you are going to use for the poolish) dry yeast. And then you will decide how much poolish you would like to add to the final dough. Whatever you do, as long as the hydration of the final dough stays the same, it'll be fine.
To answer your question (I would love to have some advice on what a reasonable amount of IDY would be for 2 pizzas with a 24h / 48h rest in the fridge, made with a poolish and using the Caputo Chef 00 / bread flour or AP flour depending on what would work the best for a long cold bulk. (and baked in a home oven):
lf hydration is 75%, for 2 pizza, usually what i do is:
poolish: flour 200g, water 200g, yeast 0.2g, give 12hours
final dough: flour 200g, water 100g, yeast 1g ( the final dough flour 200g X 0.001 = 1g) , and poolish , olive oil
so if you know your flour weight, you can calculate according to the fermentation method (dry yeast, poolish, biga, levain) you want.
That's tremendously helpful! thank you so much BirdieandBear!
Do you form the balls before the cold bulk or right after? and how long before baking would you take the dough out of the fridge??
And lastly, what kind of rise (and at which point) do you aim for? (for example, do you aim for the dough to double in size before going into the fridge?)
(Sorry if I'm not making myself super clear, English is not my first language)
Thanks again for your help
Do you form the balls before the cold bulk or right after? and how long before baking would you take the dough out of the fridge??
[This is a very good question. It depends. If this is going to be a pizza, you can shape it to a ball or after, because anyway you're going to stretch it and roll it in the air :). But if you do a bread, it would be better to do the shaping before you send it to the fridge. Because the fermentation is going on, it keeps building up gas inside. If you shape it after the low temperature fermentation, you will damage the hard work of the yeast.
I tried both. take it out, do the topping, directly send it to the oven. take it out, wait until it goes back to room temperature, send it to the oven. I suggest you try both and discover. But from what i see, (i do pizza very often in summer), in summer you need to be careful, because once the dough is out, it starts sweating, this is not good at all. It's going to be sticky and hard to handle. ]
And lastly, what kind of rise (and at which point) do you aim for? (for example, do you aim for the dough to double in size before going into the fridge?)
[ it depends which fermentation method you use. If you use dry yeast, it will double pretty fast, so i send it to the fridge when the size increase 50% of the original volume. Because it's going to keep rising in the fridge. You need to let it slow down. otherwise it might overproof in the fridge. If you use levain you can wait until it doubled, because they are rather slow]
Fantastique!! That's exactly what I needed to know!!
I'm used to baking SD bread but not really pizza, and not really using yeast, so that's s why I'm a bit in unknown territory here.
Thank you so much for having taken the time to give me those explanations, that's really helpful!
It's my pleasure. I had exact same questions when i started to do pizza and bread. I understand how you feel.
SD pizza is really worthy to try. I also tried to make a dry yeast pizza dough and put it in the fridge for up to 5days.
It's super delicious. It developed some flavour in depth. :) Have fun in your pizza journey!
Up to 5 days ? May I ask what kind of flour you use? I've tried a few rh or 48h recipes but always ended up with very flat ( as in not puffy at all) and very dry pizzas. I know it depends on multiple factors, and the oven type / t° being one of them, but I would really appreciate if you could share your own tried and tested recipe or process with me :-)
I actually tried all kinds of flour. Any bread flour has protein content more then 11% works just fine.
What else ingredients did you put inside? honey?
I've never tried honey or sugar, just olive oil.
I tried AP flour (from Canada, so higher in protein than US AP ones) and 00, but not yet with the poolish + long cold bulk version
I also tried some Canadian flour yes they are higher in protein. When you send the pizza dough to the fridge, did they double the size? Or they doubled, but after the fridge they become flat and dry?
I only have very few trials under my belts, but so far my yeasted pizza doughs have never budged once placed in the fridge (4C). They never rise much after being placed in the fridge, neither afterwards when I take them out, unless I let them rest at RT for at least a good 4-5 hours (my RT is usually around 20-21 C)
That's also where I'm confused: some recipes recommend placing the dough in the fridge after just an hour rest at RT, when others recommend letting the dough rise at least until it has doubled in size before retarding them..I'm lost again :-)
The other issue I have encountered is that every single time, my doughs end up being either wayyyy too stretchy (meaning stretching out under their own weight) or way too tense and elastic, even after a good rest between my attempts to stretch them out (meaning refusing to stretch out a single bit)
And they all ended up flat and dry once baked (I've tried different methods: pizza stone, pizza steel and cast iron pans. ) :-(
Have you tested your yeast? Is it possible that the yeast is dead. Usually when you take it out back to room temperature they should rise up unless the yeast is dead or not very active.
I tried both. rest at RT 1hour and sent to the fridge/ doubled in size and send to the fridge. From what i see, it depends on how active the yeast would be. If the dough rise up too fast then better send it to the fridge.
''The other issue I have encountered is that every single time, my doughs end up being either wayyyy too stretchy (meaning stretching out under their own weight) or way too tense and elastic, even after a good rest between my attempts to stretch them out (meaning refusing to stretch out a single bit)'' [This one you really got me! Same flour behaves differently? Or different flour? What about the hydration? Before you sent to the fridge, did you do the windowpane test? ]
Maybe you would like to check this video. This is my channel, it's a pizza video. Hope it helps :)
''TSunnyGailhe other issue I have encountered is that every single time, my doughs end up being either wayyyy too stretchy (meaning stretching out under their own weight) or way too tense and elastic, even after a good rest between my attempts to stretch them out (meaning refusing to stretch out a single bit)'' [This one you really got me! Same flour behaves differently? Or different flour? What about the hydration? Before you sent to the fridge, did you do the windowpane test? ]
I used different flours for each one of my tests, and they all lead to different results.
My yeast is very active and alive, I don't think this is the issue..I think the main issue is the type of flour correlated to the length of the BF, but I'm not sure, that's where the amount of yeast comes into play in my conundrum.
To be honest, I only did a few ''blind'' pizza tests, meaning I just followed the recipes a bit like a dummy, without giving it much thought and without paying attention to the type of flour I used or the RT. If the recipe said: 1 hour at RT before going into the fridge, I would just do that without doing the windowpane else or anything else. I plead guilty. That's why I'm here, to educate myself and learn how to apply all the knowledge I've learnt about SD bread baking to pizzas..But to me, it seems like 2 different worlds!!
Thank you for the link to your video! I'm going to love your channel: bread and Asian cuisine: my 2 passions.
Base on what you told me, i highly recommend you try the windowpane test before you start bulk fermentation.
1. Just put flour (any flour with more than 11% protein content ) and water ( cold water, hydration less than 75%), make sure you really well mix them. Just these 2 ingredients, and wait for 2hour, room temperature, and see if the dough can pass windowpane test. If they start tearing, you can try to give a few stretch and fold and wait another 30mins-1hour see if there's any improvement.
2. If finally they can't, the bulk fermentation will not be good, the result will not be good. (For example, at the end become shaggy or flat or doesn't rise up and puffy) But it'll allow you to save time and stop here, try another flour.
3. If the dough is good. Then you can add salt, yeast, oil and start bulk fermentation.
By doing so, you can rule out all the other factors. Just to see if the flour can really develop good gluten. Hope it helps :)
Thanks for the help BirdieandBear!! I really appreciate it :-)
Hi Sunny, this is a pizza book that i've been reading. I think it's a must-read pizza book.
here is the link on amazon for your reference. Hope it helps.
There seem to be lots of recipes in this book, but not so many about the dough basics..Or is it just an impression? I don't care too much about the ingredients, I'm more interested in the dough itself and the ''technical'' steps. Thanks :-)
there is another book name: 'flour water salt yeast' maybe it would interest you :) You're welcome.
I have this book and have tried a few recipes but without much success. I'm a picky one . -)))
Funnily enough, I too am thinking of trying poolish with my pizza dough. I found this recipe that looks pretty credible, though I haven't tried it yet - it might be worth a look.
Also, there is a phone app called PizzApp that has a poolish option which can be enabled in the settings. It's a great app - very easy to use.
Oh, this recipe seems to tick all my boxes!! Thanks a lot, Lance!
I have heard of the Pizz'app but am not sure if it's reliable or not. Maybe I should give it a try. Have you??
I tried the poolish recipe I linked to over the weekend, but with a few tweaks. I went for 1/3 of the flour in the poolish - 225g of flour with 0.3g IDY. 225g cold water at about 10C. 12 hours at 20C.
Main dough 450g flour with 0.35g IDY and 190g water + poolish, hand mixed and balled up an hour later. 9 hours at 20C. I think the 0.6g IDY in the recipe is pretty much spot on.
Strong flour in the poolish (Caputo Nuvola W280) and weaker in the main dough (Pivetti Pizza & Focaccia, W probably about 220).
The pizzas were OK, but the cornicione was a little bready - not as fluffy as I'd hoped for. I might try it again with 100% Nuvola.
I do like the process tho - nice and easy, no messing with fridge proofs. Our fridge space is precious and I don't like making room for dough boxes.
For a domestic oven, you might need a bit of sugar or malt to assist with browning.
The source of your frustration finally dawned on me when I read this:
"That's also where I'm confused: some recipes recommend placing the dough in the fridge after just an hour rest at RT, when others recommend letting the dough rise at least until it has doubled in size before retarding them..I'm lost again :-)"
I don't think you've quite grasped the concept that time and temperature are ingredients, especially when it comes to yeast and preferments. Or at least all the ramifications of varying time and temperature.
Amount of yeast (or preferment, ie biga/poolish/levain) is intimately tied to time and temp.
Different recipes just call for different ingredients (including time and temp).
It's a three-dimensional relationship for straight dough. 6 dimensions when using a pre-ferment like biga/poolish/levain. and then double that if you use both a room temp ferment and a fridge ferment.
Yeast : temp. Higher temp, needs less yeast. -- Lower temp, needs more yeast. Because yeast replicate faster and work faster at warmer temps. "work" means eat sugar and make CO2 and alcohol and flavor.
Yeast : time. More time, needs less yeast. -- Less time, needs more yeast. Yeast replicate themselves, so with time, the yeast make more yeast while also working.
Time : temp. Higher temp, needs less time. Lower temp, needs more time. Again, because yeast make more yeast over time, and work and replicate faster at higher temp.
Example for a poolish (or biga):
- What percent yeast to use in the poolish?
- what room temp is the poolish going to be kept at?
- How long to keep poolish at room temp (before putting in fridge)?
- What is fridge temp?
- how long to keep poolish in fridge?
- Do you bring poolish back up to room temp for the mix?
- what percent poolish to use in final dough?
- what room temp is the final dough to be kept at (before putting in fridge)?
- How long to keep final dough at room temp before putting in fridge?
- what fridge temp is the final dough to be kept at?
- How long is the final dough to be kept in fridge?
- do you bring the final dough up to room temp before baking?
So, I hope it's apparent that there are at least eleven (percentage/time/temp) factors that affect "how much yeast goes into poolish".
Other factors, aside from percentage/time/temp that influence the amount of yeast:
- Type and mix of flours. Flours with bran and germ (high extraction and whole grain) ferment faster, so they need less yeast. Rye and spelt ferment fast, and need less yeast.
- added sugar/honey. More sugar, less yeast is needed, to a degree.
- Is the white flour malted or not? Malted flour ferments faster. Unmalted flour ferments slower.
- did you add diastatic malt on your own?
Also. "less yeast" can be translated to "less time" or "lower temp" (within limits) at any step along the way. Because less time and lower temp means that the yeast will replicate themselves slower, and will ferment (ie, eat sugar and produce CO2/alcohol/flavors) slower.
So the only technically correct answer is "it depends on the recipe." And that's why you see such a wide variation.
Bottom line: People generally choose a recipe that fits their schedule as to amount of time available, and when the dough will be ready.
You can pick recipes that will have pizza dough ready in 1 hours, 4 hours, 8 hours, 12 hours, 24 hours, and up.
But that also is constrained by the style of dough/pizza you are making (New York, Neopolitan, pan style, Sicilian, Roman, Chicago, Detroit) And even within a particular style, you can have different flavors of dough by how long you ferment the poolish, and how long you ferment the final dough.
Warning: You can never exactly duplicate someone else's flour, water, humidity, room temp, fridge temp, etc., so almost all things will have to be adjusted anyway.
A good recipe author tells you what to _look for_ and admits you have to adjust things like hydration and times.
specifically talks about adjusting yeast for time and temp, so that is good. And he also says that the percent of poolish in the final dough can vary too. That is also good to mention. But he did not give the protein percent of the flour, or say if it was malted or not malted.
Bon chance, et bon appétit.
Thank you so much Indaveindy for taking the time to give me such detailed explanations..they make so much sense! I feel like a complete idiot now, not because of you of course, but because I should have taken the time to think things through in the first place! I totally understand the intricacies and correlations between all those different components and part of my frustration is that I have to accept that I have to do my own experiments and trials with my own ''ingredients'' in order to find the perfect recipe and method that suit my needs and taste. I wanted to find an easy shortcut, but thanks to you I understand that it's only me who can go through that process of finding the perfect recipe.
Gaëlle how are you coming along with pizza making? Can you post any photos of your recent pizzas?
I haven't seen on this thread a discussion about opening the crust (forming the dough) or baking. These are essential steps in pizza making.
As desired in the original post, a puffy ring is achieved by:
- forming (opening the crust)
Recipe for pizza dough is the least of the concerns in my view. I use a straight dough from Bruno Albouze, and let it ferment overnight in the fridge. Easy and good, with 67% hydration which is the sweet spot for my flours and kitchen. I use between 50 and 100 slap-folds with this dough I stop when it looks and feels right.
Opening the crust is critical. The Iacopelli video linked in the original post did not show him opening the crust. There are very many videos on how to do this. A thin center with a thicker puffy ring is done in the opening/forming step. The dough needs to be taken to near window pane thickness in the center, when forming the pizza. The dough needs to be opened on a well-floured bench, and many bakers flour the doughball in a large bowl of flour. The doughball needs to have zero friction with the bench as it is opened into a pizza. I used a bench heavily covered in cornmeal.
Baking is critical. Very high heat and a deck-type oven is needed for proper New York style thin pizza. Heat greater than 600degF and a large thermal mass provided by a firebrick lined baking volume (oven) is needed. Anything else is a compromise. I bake pizza at 550degF in a basic consumer grade oven. The flavor is outstanding, and the top crust and toppings are properly cooked. However, the bottom of my pizzas are not to my expectations because of the lack of thermal mass in my oven and the inability to achieve 600degF or more.
So my points on this thread:
- dough recipe and hydration are minor players for successful pizza
- forming is equal in importance to
- baking which needs to be done at very high temperature with large thermal mass
Homemade Pizza Loaf
I am bumping this recipe to the top tonight because, WOW, look what Laurie from the Mansfield News-Journal country did:). She made this recipe for "pizza loaf" and sent me this awesome photo. Laurie wrote that she "served the pizza loaf with Italian green beans and red potatoes, a deviled egg and individual apple pies baked in the apple. We really liked it!." I want to go to Laurie's house for supper!
Pizza Loaf is a delicious dish,, a hearty, easy meal.
This dish is very typical of the type that Amish cooks like to either invent or embrace: hearty, pizza-y, and easy. Plus it feeds a family of 6 or 8 people. So if you're looking for something hearty and easy, pizza loaf may be for you! (If you do try this, please take a photo and share with us here). This recipe comes to me from an Amish woman near Charm,Ohio.
Preheat the oven to 425 F.
In a small saucepan, melt the butter over medium heat. Add the olive oil and garlic, swirl to combine and cook until fragrant, for 1-2 minutes. Remove from the heat. Brush a nonstick 9- by 5-inch loaf pan with the butter mixture reserve the remaining mixture.
Meanwhile, lightly dust a clean work surface with flour. Place the dough onto the work surface and top with a light dusting of flour. Cover with a clean dish towel and let sit for 30-60 minutes.
Using a rolling pin, roll the dough into a 16- by 12-inch rectangle, with the short side facing you. It should be about 1/4-inch in thickness. If you have trouble working with the dough, cover it with the towel and let it sit an additional 15 minutes.
Using a small offset spatula, smear the tomato paste to form a thin, even layer, leaving a 1/2-inch border.
Sprinkle half the pecorino over the tomato paste.
Shingle the pepperoni, in an even layer, over the tomato paste.
Shingle the mozzarella, in an even layer, over the pepperoni.
Beginning at the side closest to you, tightly roll the dough over the filling to form a log.
Pinch the dough along the seam to seal. Trim any excess dough at each end of the log.
Place the log, seam-side down with the short end facing you. Using a sharp chef knife, slice down the length of the log, cutting all the way through to the board, but leave an inch intact at the far end to anchor the two pieces together.
Turn the cut pieces so that the layers of pepperoni and cheese are facing up. Carefully twist the pieces over and under each other, always keeping the cut sides face up.
Place the dough into the prepared loaf pan. Cover with a clean kitchen towel and let rise in a warm area of the kitchen for 30 minutes.
Carefully brush the top and any exposed sides of the babka generously with the butter mixture. (You'll have leftover. Discard or dip some bread in it to snack on!)
Sprinkle the remaining pecorino over the top.
Bake until deeply golden-brown and cooked through, 45-60 minutes.
Let cool in the pan for 15 minutes.
Using a plastic spatula, carefully transfer the babka to a cutting board and slice. Serve warm, as is, or with marinara sauce for dipping.
Pizza Bread Recipe
Pizza Bread smells just like a pizza is in the oven while baking. The aroma, in the house, while baking Pizza Bread is so fantastic! Adults and children both love this bread – It is so good and extremely popular with everyone I serve it to!
- 9 ounces warm water (110 degrees F.)
- 3 tablespoons dry powdered milk
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/4 cup parmesan cheese, freshly grated
- 2 tablespoons sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted
- 1 tablespoon oregano, dried
- 1 tablespoon thyme, dried
- 1 tablespoon basil, dried
- 2 tablespoons olive oil, extra-virgin
- 3 1/4 cups bread flour
- 3 teaspoons instant yeast
Bread Machine Instructions:
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval cover with plastic wrap and let rest for 10 to 15 minutes.
Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.
Place on a baking sheet dusted with cornmeal or covered with a silpad cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf.
After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.
Remove from oven and let cool on a wire rack.
/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
For the Dough: Combine flour, salt, and yeast in large bowl and whisk together until homogenous. Add water and stir with wooden spoon until no dry flour remains, about 2 minutes. Add 40g (1.4 ounces 3 tablespoons) olive oil and stir to incorporate, using hands if necessary to work oil into dough. Transfer dough to a clean large bowl that has been lightly greased with olive oil cover with plastic wrap, and let rest at room temperature for 1 hour.
Transfer dough to clean surface dusted with flour dust your hands and dough with flour. Pat dough into large rectangle, with long sides of the rectangle parallel to countertop. Gently pull the upper long edge of the rectangle, stretching dough, and fold it into the middle of the rectangle. Then gently pull the lower edge, and fold it into the middle of the rectangle. Pinch these folded edges together to seal them together, forming a seam. Rotate dough 90 degrees, and repeat folding and sealing process. Rotate dough 90 degrees and repeat once more. Cover dough with a clean kitchen towel and let rest for 15 minutes.
Repeat this entire folding process once more, for a total of 6 folds. Place dough seam side down in lightly greased large bowl. Lightly drizzle dough with olive oil, and use your hands to gently rub it over the surface. Cover tightly with plastic wrap, and refrigerate for at least 18 hours or up to 3 days.
Baking the Pizza: Remove dough from refrigerator and let sit at room temperature for 10 minutes. Lightly spray 13-by-18-inch rimmed baking sheet with vegetable cooking spray pour remaining 40g (1.4 ounces 3 tablespoons) olive oil onto baking sheet and spread over entire inner surface (including rim) with your hands. Transfer dough seam side down to prepared baking sheet, and spread gently with your hands to mostly fill the pan (don't worry if dough doesn't fully stretch to edges). Lightly dust surface of dough with flour, cover with clean kitchen towel, and let rise at room temperature until dough is very soft and puffy and nearly doubled in volume, 1 1/2 to 2 hours.
One hour before baking, adjust oven rack to lower-middle position. Place baking stone or Baking Steel on it , and preheat oven to 550°F (290°C). Using floured hands, gently push and stretch dough into corners of the pan by pressing out from the center. Divide dough into 8 equal-sized rectangles by first drizzling olive oil to trace outline of pieces, and then use bench scraper to cut dough along the lines. Drizzle more olive oil over top of the dough, and use hands to gently rub over entire surface. Sprinkle with coarse sea salt. Transfer entire baking sheet with dough to oven, positioning it on top of baking stone.
Bake until dough is cooked through and top surface of pizza is burnished golden brown, about 16 minutes, rotating baking sheet halfway through baking. Let pizza cool in baking sheet on wire rack for 5 minutes use spatula to separate pieces. When ready to serve, return pizza pieces to oven to bake directly on baking stone until bottom crust is evenly browned and crisp, about 4 minutes. Transfer to cutting board cut each piece in half diagonally, and then cut slit down middle of the now-exposed interior of each pizza triangle to form a pizza pocket. Stuff pockets with fillings of your choice, and serve immediately.