Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch
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...
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Dough & Breads
Falco NY Style Dough Recipe
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...
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Dough & Breads
Spinach Pide (Pee-DAY) Flatbread
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...
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Dough & Breads
Ciabatta with old dough starter (Pâte Fermentée)
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 ...
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Dough & Breads
Smoke’s Detroit-Style Dough Recipe
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 —...
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Detroit-Style Pizza Dough
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...
Feta & Sun-dried Tomato Focaccia
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...
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Dough & Breads
Baguette
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...
NY-Style Pizza Dough
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...
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Dough & Breads
Garlic Knots
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...
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Dough & Breads
Wheat Crust
Print Wheat Crust Author: Pizza Today Recipe type: dough/breads Ingredients 6 pounds whole wheat flour 19 pounds white flour 8 ounce salt 12 ounces olive oil 4 ounces compressed yeast 15 pounds water Instructions Follow standard doug...
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Dough & Breads
The Pizza Guy’s Ciabatta
Print The Pizza Guy's Ciabatta Author: Pizza Today Recipe type: dough/breads Ingredients PRE-FERMENT (BIGA) 18 ounces of day-old dough 7 ounces or 1-1/2 cups high-gluten flour 1½ cups warm water Instructions Dredge dough ball ...