Cardboard Pizza Discovery!
May 21, 2007 | From the kitchen of Rose
my recipe for pizza in the bread bible is, in fact, a no knead bread. i'm simply stir it just until the flour is moistened and let it sit at room temperature for 1 hour before shaping OR let it sit for 30 minutes and refrigerate it for up to 24 hours. it has always been the lightest, most crispy and tender crust i've ever experienced. that is until i decided to try the slow 18 hour room temperature rise with just 1/16 teaspoon of yeast. cardboard crust.
i tried it twice and each time noticed that on shaping it had more elasticity.then i tried it with the usual quicker rise and it was exquisitely back to normal.
i'm reporting this to you bread bakers out there because it is something that is surprising and interesting--that a long room temperature rise develops more gluten. (no wonder no knead!) useful info!
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hiutopor
09/17/2007 04:20 PM
Hello
Very interesting information! Thanks!
Bye
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Evelyn Jepson
06/28/2007 08:38 AM
Recently, I found out why my pizza doughs weren't turning out. It needs Pizza flour to turn out properly. I found pizza flour at Weston Produce, but I think you will find it in USA too. The flour is an Italian Brand. It is better if its tipo 00 centa pella, which means 100 skins. Only thing is that it needs a 2 hour rise to make it properly.
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Rose
06/04/2007 05:23 PM
dominick, i'm so glad you had the experience of enjoying many of these breads before you found you no longer could eat gluten products. please do a search on the blog as ppl have made some recommendations. this is not at all my area of expertise.
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Rose
06/04/2007 05:22 PM
jim, this refers to my recipe for pizza in the bread bible and that i don't recommend giving it the slow 18 hour rise at room temp so if you have the recipe just follow the instructions which include an option for an overnight refrigerator rise.
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Dominick Libonati
06/04/2007 03:59 PM
Rose: I purchased your Bread Bible and went crazy making all kinds of bread from the book. Then I came down with a type of Celiac's Disease. Now I cannot have anything that contains gluten. Have you ever experimented with alternate flours that do not contain gluten? I'm working on some recipes using various bean, sorghum and tapioca flours. So far mixed results. Dominick
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Jim Difede
06/04/2007 02:49 PM
I hate to sound like a dope, but I could not decipher your initial post and whether the 18-hour room rise dough was better or worse (i.e., "cardboard") than the 24 hour fridge dough. Could you clarify for this newcomer?
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Patrincia
05/22/2007 03:48 PM
Rose - one of my father's favorite kinds of bread is a loaf made at his local pizza joint; he's been buying there for years. When he asked them how it was made they said they just bake a ball of their pizza dough.
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Rose
05/22/2007 02:56 PM
not significantly if at all. i supposed it's bc texture has such an impact on flavor--it wasn't noticeable.
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slarty
05/22/2007 02:34 PM
I find this interesting, I am not a master baker or anything, but recently I have been baking different breads that have different amounts of yeast or different rise times. I am hoping that by baking enough different combinations, I will develop an innate sense of what rise time and yeast amount does to bread.
Does the room temperature pizza dough taste different?
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Note re Burger Buns in the Washington Post Today
Baby No Knead Bread Encore