What I mean is, you can make other breads out of pizza dough.
Or, to put it another way, what is pizza dough? Saturday I knocked up some dough for pizza. These days I use an 80% hydration dough for pizza and ferment it in the fridge for a couple of days. But I was in a rush so I used my original pizza dough which is only 52% + 6% olive oil. It got a single four hour rise – in the oven by lunch time. It was a revelation, light and crisp, biscuity taste and crunch from the olive oil and very uncomplicated – if I hadn’t made it myself I wouldn’t have thought it was naturally leavened.
The remaining dough went in the fridge until Tuesday. More pizza + the baguettes in the picture.
I used to have separate doughs for pizza, focaccia, ciabatta, fougasse, Turkish pide. These days I generally use the 80% for all of them
On the the other hand, look at this discovered during my research for the least bad supermarket bread flour when I needed some in a hurry. How specific can you get – a bread mix for plaited loaves:Paul Hollywood White Plaited Loaf Mix 500G £1.49
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Dried Yeast, Dextrose, Wheat Fibre, Soya Flour, Salt, Calcium Carbonate, Emulsifier (Sorbitan Monostearate)
Then it says:
Number Of Uses: 14
14 ? As I scratch my head I notice it continues:
This pack makes a loaf with 14 slices
Anyone know how a British Standard Bread Slice is defined? As for a plaited loaf mix, I presume you just add water say the magic words “get knotted” et voila!
There are things worse than Allinsons …
2 thoughts on “pizza?”
Mick, this has got to be my favourite post for a long time!
Glad you liked it, Andrew. I really will be over to see the bakery one of these days.