Sublime
An inspiration engine for ideas
When it comes to pizza, I depart from the current bread trend of using whole grain flours. I adore these in bread, but I do not use whole grain flours in hearth-baked pizzas because the crispness and delicate lightness of texture in the crust go away. When making pan pizzas, however, I do sometimes like a blend of white flour with whole wheat,
... See moreKen Forkish • The Elements of Pizza
In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good
... See moreKen Forkish • Evolutions in Bread
The idea is to build up an active population of yeast in the levain culture with two feedings using very warm water, in a way that limits the buildup of sour flavors. You may notice a larger amount of levain here than in the other bread recipes in this book, the reason being that this levain is less active at the time I introduce it into the dough
... See moreKen Forkish • Flour Water Salt Yeast
FOCACCIA Makes 1 large focaccia or 3 small ones • Time spent in the kitchen: 5–10 minutes • Time taken altogether: 3
James Morton • Brilliant Bread
SINGLE NAPLES DOUGH BALL AT 70% HYDRATION If you’re baking at 500° to 600°F (260° to 316°C) and want a single Neapolitan pizza tonight, try this dough recipe. A stand mixer does all the work. After mixing, you let it sit on the counter for a couple hours, ball it up, and let it sit again until you’re ready to make pizza. Simple! You can also double
... See moreMarc Vetri, David Joachim • Mastering Pizza
