Print The “Red October” Giant Pizza Submarine Author: Pizza Today Recipe type: Breads   Ingredients 1 32-ounce pizza dough ball 60% hydration aged for at least 1 day in the refrigerator. (Variation- you may use a 16–19-ounce doug...

Print Spelt Ciabatta Author: Pizza Today Recipe type: Breads   Ingredients 4 cups high gluten pizza flour or “00” flour (622 grams) 3 cups spelt or whole wheat flour (306 grams) 3 teaspoons salt (22 grams) 32 ounces ice water, eith...

For the Starter (Make time-5-7 days for an active starter) Print Tellegio and Bosc Pear Pizza STARTER Author: Pizza Today   Ingredients 100 G water 100 G Baking Flour (50 g white bakers’ flour, 50 g rye flour) Instructions Mix the flour a...

Before you try the recipe is that it is my interpretation of NY style, it’s not authentic or the ultimate or anything like that, it comes from loving this style of pizza and trying to make it through my lens as a pizza maker. I hope you enjoy it an...

Print Spinach Pide (Pee-DAY) Flatbread Author: Pizza Today Recipe type: bread   Ingredients 1 9-ounce proprietary dough ball (this mix recipe can make 3 Pide) ⅓ cup red onions, chopped fine 1 tablespoon extra-virgin olive oil 1&f...

Print Ciabatta with old dough starter (Pâte Fermentée) Author: Pizza Today Recipe type: bread   Equipment needed: Large mixing bowl, plastic dough scraper, extra flour for dusting, half sheet pan and baker’s parchment. Ingredients ...

Print Smoke’s Detroit-Style Dough Recipe Author: Pizza Today Recipe type: dough Serves: makes 4, 8x10 DSP   Ingredients High-gluten flour – 16 ounces Bread flour — 8 ounces Water (Filtered) — 15.5 ounces Diastatic malt —...

Poolish (Pre-ferment): Print Poolish for Detroit-Style Pizza Dough Author: John Arena Recipe type: Dough   Ingredients High Protein Pizza Flour (72 F) 1,000 grams (2.2 pounds) Water (65 F) 1,000 grams (2.2 pounds) Instant Dry Yeast 1 g...

Print Feta & Sun-dried Tomato Focaccia Author: Pizza Today Recipe type: breads Serves: ½ sheet pan   Ingredients 4 ½ cups all-purpose flour ½ tablespoon sea salt 1½ tablespoons yeast 2¼ cups warm water 3 tablespoons...

Print Baguette Author: Pizza Today Recipe type: Dough   Courtesy of Tony Gemignani, Tony's Pizza Napoletana, San Francisco Ingredients 100 percent high gluten, high protein flour (12.5-14 percent protein content) 63 percent water 0.2 p...

Print NY-Style Pizza Dough Author: Pizza Today Recipe type: Pizza Serves: 30 pounds of dough   Ingredients 20 pounds all-purpose flour, 13-14 percent protein content 2 ½ tablespoons dry yeast (instant) 5 ounces salt 4 ounces oliv...

Print Garlic Knots Author: Pizza Today Recipe type: dough/bread   Ingredients 16 garlic cloves, minced 1 to 2 teaspoons salt* 1-1/2 ups olive oil, melted butter** or combination 8 pounds pizza dough Chopped fresh flat-leaf parsley (opt...