Get the Midwest Pizza Dough Recipe John Gutekanst wrote an article on Traditional American Pizza which he outlines some variations of American pizzas that you may, or may not, not be familiar with. The Midwest style pizza was included. Here is a doug...

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...

Get the Ancient Grain Sourdough Tellegio and Bosc Pear Pizza Learn how to make the Ancient Grain Sourdough Tellegio and Bosc Pear Pizza from scratch. John Gutekanst walks you through the starter process, leavening, fermentation, mixing and step-by-st...

Learn how to make the most popular pizza style in America, New York style pizza dough recipe with Anthony Falco 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 come...

Get the Spinach Pide, (Pee-DAY) Flatbread recipe This is a Turkish flatbread made in hot ovens. It is another favorite of mine and once you get the dough-knot mastered, it’ll be a real showstopper for your customers. I tell people that this is just...

Get the Ciabatta with old dough starter (Pâte Fermentée) recipe Ciabatta is the Italian “Slipper” bread because of its appearance. This recipe uses old pizza dough as the Biga or pre-ferment and gives it much character, color and longevity on y...

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 —...

Try this Detroit-Style Pizza Dough Recipe Ready to menu one of the hottest trends in pizza. Make this Detroit-Style Pizza Dough Recipe that includes a poolish pre-ferment, complete Detroit-style dough formula. Poolish (Pre-ferment): Print Poolish for...

Get the Feta & Sun-dried Tomato Focaccia recipe Focaccia is a beautiful Italian bread. Our Dough Expert in her Art of Focaccia feature, says focaccia is: pillowy in texture with a slight crisp on top and bottom and slathered in olive oil. In term...

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...

Perfect a New York-style Pizza Dough Recipe NY-style pizza is the No. 1 pizza style in America. Get the New York-style Pizza Dough Recipe. New York style pizza crust is a thin, crispy, light and foldable. Print NY-Style Pizza Dough Author: Pizza...