February 7, 2005 - 11:52am
A reminder for beginners: the "Lessons" have recipes too!
Just a reminder for new people browsing the site.
There are some very basic recipes for the first-time baker interested in trying an artisan bread in the Lessons section on this site.
"Your First Loaf - A Primer for the New Baker" is a great starting point - explaining some of the basics of techniques. The lessons are intended to help folks understand more than just a list of ingredients, so that hopefully all new recipes can be looked at with a better understanding of how the breads will turn out.
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I have tried many times to make a pizza dough by hand and always seem to come up short and inconsistent.The type of pizza I have been trying to achieve in my home oven with a max temp of 500 degrees is a thin crusted with a open cell around the perimeter. The closest I came is when I tried this recipe. 5 cups all purpose flour
5 cups all purpose flour
1 Tablespoon sugar or honey
2 teaspoons salt (or 3 1/2 teaspoons kosher salt)
1 teaspoon instant yeast
2 Tablespoons olive oil
1 3/4 to 2 cups room-temperature water
Any assistance in what I may be doing wrong would be appriciated.
BPapa
Are you rolling out the dough or stretching the dough ball to form the pizza?
Gerhard