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PING Zippylip: Pizza dough for bread dough?

Buxwheat
Buxwheat Posts: 727
edited November -0001 in EggHead Forum
My Nona and my Mom always used the same dough for pizza as for bread. Do you have a different bread dough recipe or will your pizza dough one work well enough for bread? My KitchenAid arrived and I'm ready to make bread, pizza, pasta, etc.
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Comments

  • Broc
    Broc Posts: 1,398
    There's no one perfect pizza dough which is also a perfect bread dough.

    Basic bread is flour, water, salt and yeast. That's it... and depending on the technique for baking and the type of flour, you can make perfect French bread with just this.

    Pizza doughs have oils added [usually OO]. In my "Peasant Bread" recipe, I add some oil, some butter, some molasses or honey... which yields much heavier-yet-moist bread. BTW -- I always bake my table breads in a cloche.

    I have yet to try this dough for pizza, but methinks it should be a real keeper!

    But I don't think a recipe for French Bread would work well for pizza [just flour, water, salt & yeast].

    Maybe some serious bakers will have more to add...

    ~ Best!

    ~ Broc
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  • Boss Hogg
    Boss Hogg Posts: 1,377
    I don't know if zippy monitors the forum "offline" during the day. You might get quicker results if you emailed him. Just my opinion. Hope it helps.

    Brian
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  • Buxwheat
    Buxwheat Posts: 727
    As I said, my grandmother's dough recipe was multi-purpose: bread, pizza, fried dough, and fougassa. All were good. Never put oil in the dough and used milk instead of water. I've tried to duplicate it, but never been successful. She worked dough by hand (no stand mixer). I haven't been able to learn how to do this, thus the purchase of a KitchenAid. Hoping the machine will be able to make consistent batches.
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  • Zippylip
    Zippylip Posts: 4,768
    Buxwheat, I couldn't help with the bread, I've never had any success making it, the closest I have come is a pepperoni roll in which I just take a regular pizza crust all spread out, cover in pepperoni & cheese then roll up, after baking at 350 for a while, it looks like a long roll & has a great texture, but whenever I do bread itself it blows, Fidel had a beautiful loaf of pumpernickel the other day, he could probably help you out
    happy in the hut
    West Chester Pennsylvania
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