Date: Sat, 6 Jun 2009 06:17:26 GMT -------------- BEGIN bread-bakers.v109.n022 -------------- 001 - "D.L. Whitehead" - Pizza Dough --------------- MESSAGE bread-bakers.v109.n022.1 --------------- From: "D.L. Whitehead" Subject: Alternate/Outdoors Baking... Date: Mon, 01 Jun 2009 08:53:12 -0500 Hi all, I hope this isn't a repeat--sorry if it is, but Prepared Pantry has an "Emergency Bread Guide" with instructions for making different breads under emergency conditions which also applies to outdoor baking and camping! http://www.preparedpantry.com/downloads/Emergency_Bread_Guide.pdf Take care & happy baking, D. L. Whitehead Lincoln, Nebraska USA --------------- MESSAGE bread-bakers.v109.n022.2 --------------- From: "Gwen Brass" Subject: Nesco Oven Date: Mon, 1 Jun 2009 08:30:34 -0700 Do you have a link to any info on the Nesco oven? The ones I found online look more like crockpots than ovens. Is that what you're using? And the run on electricity? I was looking at the Chef Camp oven which runs on gas. Some of the reviews I read online aren't too positive. Anyone here use one? Gwen --------------- MESSAGE bread-bakers.v109.n022.3 --------------- From: Ritterhaus@aol.com Subject: Need help Date: Mon, 1 Jun 2009 17:34:59 EDT I would love to try the Artisan bread recipe that's been mentioned lately. However, I need a "'baking stone". I have looked in the Archives as I remember folks talking about these some time ago. I went to Home Depot asking for an unglazed floor tile and 3 clerks were unable to find such, or really even knew what I was talking about. Maybe my terminology was wrong.........can someone help, please?? Jean at _Ritterhaus@aol.com_ --------------- MESSAGE bread-bakers.v109.n022.4 --------------- From: JCK Subject: Pizza Dough Date: Mon, 01 Jun 2009 18:02:39 -0400 Classic Neopolitan Pizza Dough DOC Pamela Sheldon Johns, in her book "Pizza Napoletana!," presents the official DOC (Denominazione di Origine Controllata) recipe for Neapolitan pizza. Her dough is similar to the dough in Carol Field's "The Italian Baker" in its use of pastry flour to get near the Italian 00 flour. 1/2 cake compressed yeast 2 cups warm water 1 cup pastry flour 1 1/2 Tbsps sea salt (Note -- sea salt, being larger-grained than table salt, will have less salt by weight per Tbsp than table salt.) 5 1/2 to 6 cups unbleached all-purpose flour Thin Crust Dough (What I currently make) 1 envelope dry yeast 1/4 teaspoon sugar 3/4 cup lukewarm water (105 F) 3/4 cup unbleached all-purpose flour* 3/4 cup cake flour 1 pinch sour salt 1/2 teaspoon salt * I have experimented. Pizza crust was crisper using all-purpose flour (using part cake flour makes the crust crispier yet) and chewier using bread flour (due to higher gluten). Naturally, adding gluten and allowing the pie to rise slightly before baking results in a chewier and thicker crust. The above yields a crust I like. Unfortunately I moved and now have an electric oven. I have been getting brown cheese before I get brown crust. Spreading the edge of the crust with olive oil before topping has helped. 1. In mixer bowl, stir yeast and sugar into water, let sit for 5-10 minutes or so. A light foam should have formed at this point, if not, the yeast is not active. Discard. 2. If you have a "bread/pizza stone/tiles", place it in oven and preheat the oven to 500F 3. Stir the flour into the yeast mixture. If using food processor/mixer, continue running until ingredients are mixed. Allow the dough to sit, 10 minutes. Knead dough for 2-3 minutes or so. 4. Knead by hand on flour dusted counter top. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible). Flatten dough and begin shaping into a pizza. Allow dough to rest a few minutes. Continue to roll out by hand for a 12" pizza. 5. Place in lightly oiled pizza pan or on parchment paper or on peel, using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients. 6. Bake at 500F in pre-heated oven for 8-12 minutes (I use next to last shelf to get both the crust and toppings done the way I like), the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs. JK --------------- END bread-bakers.v109.n022 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved