looking to make your Toasting Loaf (with your Neapolitanish pizza dough) - sounds great and I have a lot of pizza flour... Can you please clarify "rolled it into a coil"? Is this a loaf pan sized "log". Thanks - John
I have been making your pizza once a week and absolutely LOVE it. I often make Jim Laney’s boule, but what we ALWAYS - and I mean ALWAYS - have here is a loaf of your entire peasant bread recipe made with KA AP baked in a buttered 1-1/2 loaf pan at 400 degrees for 45 minutes in the pan and 5 to 8 minutes out of the pan. I bake two loaves at a time; three if I’m giving one away. I usually bake them in the afternoon, let them sit overnight then slice in the morning, which seems to improve the texture, then bag them in KA loaf bags and freeze them (after making a couple of sandwiches for lunch that day). They make the best toast for breakfast or sandwiches. This is a long way to get to my question, which is can I use the Petra 0102 for your basic peasant bread as well as your home-oven pizza and Jim Lacey’s boule?
Victoria, it's so nice to read this! I really need to create a separate post on my blog dedicated to a loaf pan peasant bread recipe. I love that you bake the entire amount of dough in one loaf pan — is it a 10x5-inch loaf pan? And are these the KA loaf bags you use: https://shop.kingarthurbaking.com/items/single-bread-bags I love the idea of having these on hand for gift giving.
Yes, to answer your question, you can use the Petra 0102 for all of the breads/pizza you mention. Thanks for writing!
I have recently been using the Petra 3 for my pizza night. I used your recipe "Pan Pizza Dough" on Page 30 but using 425g of water (instead of 485g) after reading about the hydration for that particular flour. I bake the pizza in my inside oven in a cast iron pan. It makes 4 small pizzas. I leave the leftover dough (for 2) in the fridge another week. The dough just gets better the next week. Yum! So delicious. I also tried the gluten-free dough using the flour suggested on the next page. With excellent results. It is by far the best gluten-free crust I have had. Thanks for all this "Pizza Fun"!!! I have been making pizza Saturday nights for a few years and your book has excelled my pizza making!!!
So nice to read all of this, Claudia! Love that you adjusted the pan pizza dough recipe to work with the Petra 3 flour — I LOVE that Petra includes what hydration level the flour supports on their bags of flour. So helpful!! Great to hear the cast iron skillet pizzas have been a success, and thank you for writing and sharing all of this! Means a lot :)
The Petra5063 has been fun to use although the size of the 27 lbs bag freaked me out so I’ve been using it for everything. I made your overnight French toast, a peanut butter maple cake (a Yossy recipe) and most recently lemon-turmeric crinkle cookies ( Eric NYTimes) and the results have been fantastic. Last night I made the pizza dough (50/50 blend in this newsletter) and the results look great. The Petra doesn’t have as much protein as Bread flour (but more than AP flour) and for your overnight brioche, I used 100% Petra and cut back a bought 40g of the water, at first when I tugged and pulled it didn’t hold the structure but after I revised how I handled the dough (more gently) everything came together. The ciabatta loaf and the rolls had great crumb and flavor. Pizza Night has been fantastic and each new pizza I try has been delicious. Cheers
So nice to read all of this, Frank!! It is indeed an intimidating amount of flour. I'm so glad you're having success with all sorts of baked goods — pizza, cakes, cookies... very encouraging for others. So glad you are enjoying Pizza Night :)
“Sometimes things don’t go as planned: You make a batch of pizza dough only to realize you have no time to tend to it, no time to make pizza for days.” So incredibly relatable! 😂 Bookmarking these practical and delicious-looking ideas immediately.
Hi, Ali, I forward your wonderful posts to my husband's email so he can read all about it. Based on your recommendations for the perfect Christmas gifts for pizza bakers, I bought him a Baking Steel. Since receiving it, he returned it for the round steel and the pizza peel. The peel arrived yesterday, the steel's ETA is within hours. He's watched Andris's videos on pizza and bread making (your name is mentioned!) and we're hoping to meet Andris during our next trip to Grand Rapids, MI. (I haven't contacted him yet, just thought it might be fun to see if it's possible). THANK YOU, Ali, for opening up a whole new master baking pizza making world for my Jim. Saturday night is his pizza making night and the maiden voyage for the baking steel + peel. 😃 P.S. We loved your cookbook too - our library has it!
I'm so happy to hear all of this, Mary! Andris is wonderful. I have never met him in real life though I feel like I have. I hope you get to meet him when you are in Grand Rapids next. Good luck to Jim with the maiden voyage of the Baking Steel + peel ... so exciting! I just pulled two pizzas from the oven, both made with the 50/50 blend of the Petra 5063 and King Arthur bread flour, and I am just loving the result! Happy Pizza Friday to you both 🎉🎉🎉
Hi Ali, Just reading through all the pizza flour escapades you are going through and l have a question which might be totally a stupid one.
I am trying to be careful not to over buy flour, you really don't want to look in my pantry and now l am on the rabbit hole of Petra Flours thanks to you! I live in Canada so the shipping is as much as the flour OUCH!! Could l not just buy the Petra 0102 flour since it supports 80% hydration and then use that for even lower hydration doughs. Would that not work? One flour kinda does it all.
Ouch is right! Paying for shipping can be so painful. Yes, you absolutely can buy the Petra 0102, which is a beautiful flour and more versatile than the 5063. I love the 5063 especially for the extensibility it lends to a dough, but otherwise I love the 0102 and 5063 equally.
Ali- This might not be directly on topic, but I thought I would share a recent pizza dough experience that I had. I love your pizza book and have already made a number of wonderful pizzas from it, but I wanted to try a formula provided by Maurizio Leo for a sourdough crust that was a bit different from yours. Though in your book, you suggest lowering the hydration for high heat ovens like I have (Breville Pizzaiolo) to about 70%, his recipe is for a dough of 62% hydration. It worked really well and the added benefit was that the dough was actually easier to handle than the somewhat higher hydration that you specify. I don’t know if it mattered, but I let the dough balls sit out about 3 hours at room temperature that his recipe suggests before baking than the 2 hours I had been doing. This is the formula that I tried : Wood-Fired Sourdough Pizza Dough Recipe | The Perfect Loaf https://www.theperfectloaf.com/wood-fired-sourdough-pizza-dough-recipe/
Great to hear, Caryn! It makes sense that you let the dough rest for 3 hours at room temp with the lower hydration dough — the stiffer/lower hydration dough, the longer the proof it will need, so nice work on that :) Glad to hear the 62% hydration dough is working out for you! I went down to 68% with my outdoor oven dough, and you are encouraging me to try lowering it further. I will try as soon as it wams up :)
That's my go to recipe for my ooni pizza oven. It works like a charm and I cold ferment that dough for 3 days before I bake it. I love how easy it comes together and handles overall. I usually use a combo of Molina Grassi 00 and their semolina but I'm planning to get some Petra flours and give that a try as well!
looking to make your Toasting Loaf (with your Neapolitanish pizza dough) - sounds great and I have a lot of pizza flour... Can you please clarify "rolled it into a coil"? Is this a loaf pan sized "log". Thanks - John
Hi John, This video might help: https://youtu.be/n9Ii2ldFur0?si=9I47xbKcOILKafR9
It's for a rye bread that I make, which is slightly higher hydration, but that video show the rough process I follow. Here's the rye bread recipe for reference: https://alexandracooks.com/2023/04/15/simple-no-knead-rye-bread/
Thanks for the video (sorry, I saw the link in the recipe later). Made the bread - it turned out great - we really are enjoying it!
So nice to hear, John! Thanks for circling back :)
I have been making your pizza once a week and absolutely LOVE it. I often make Jim Laney’s boule, but what we ALWAYS - and I mean ALWAYS - have here is a loaf of your entire peasant bread recipe made with KA AP baked in a buttered 1-1/2 loaf pan at 400 degrees for 45 minutes in the pan and 5 to 8 minutes out of the pan. I bake two loaves at a time; three if I’m giving one away. I usually bake them in the afternoon, let them sit overnight then slice in the morning, which seems to improve the texture, then bag them in KA loaf bags and freeze them (after making a couple of sandwiches for lunch that day). They make the best toast for breakfast or sandwiches. This is a long way to get to my question, which is can I use the Petra 0102 for your basic peasant bread as well as your home-oven pizza and Jim Lacey’s boule?
Victoria, it's so nice to read this! I really need to create a separate post on my blog dedicated to a loaf pan peasant bread recipe. I love that you bake the entire amount of dough in one loaf pan — is it a 10x5-inch loaf pan? And are these the KA loaf bags you use: https://shop.kingarthurbaking.com/items/single-bread-bags I love the idea of having these on hand for gift giving.
Yes, to answer your question, you can use the Petra 0102 for all of the breads/pizza you mention. Thanks for writing!
Hi Ali,
I have recently been using the Petra 3 for my pizza night. I used your recipe "Pan Pizza Dough" on Page 30 but using 425g of water (instead of 485g) after reading about the hydration for that particular flour. I bake the pizza in my inside oven in a cast iron pan. It makes 4 small pizzas. I leave the leftover dough (for 2) in the fridge another week. The dough just gets better the next week. Yum! So delicious. I also tried the gluten-free dough using the flour suggested on the next page. With excellent results. It is by far the best gluten-free crust I have had. Thanks for all this "Pizza Fun"!!! I have been making pizza Saturday nights for a few years and your book has excelled my pizza making!!!
So nice to read all of this, Claudia! Love that you adjusted the pan pizza dough recipe to work with the Petra 3 flour — I LOVE that Petra includes what hydration level the flour supports on their bags of flour. So helpful!! Great to hear the cast iron skillet pizzas have been a success, and thank you for writing and sharing all of this! Means a lot :)
The Petra5063 has been fun to use although the size of the 27 lbs bag freaked me out so I’ve been using it for everything. I made your overnight French toast, a peanut butter maple cake (a Yossy recipe) and most recently lemon-turmeric crinkle cookies ( Eric NYTimes) and the results have been fantastic. Last night I made the pizza dough (50/50 blend in this newsletter) and the results look great. The Petra doesn’t have as much protein as Bread flour (but more than AP flour) and for your overnight brioche, I used 100% Petra and cut back a bought 40g of the water, at first when I tugged and pulled it didn’t hold the structure but after I revised how I handled the dough (more gently) everything came together. The ciabatta loaf and the rolls had great crumb and flavor. Pizza Night has been fantastic and each new pizza I try has been delicious. Cheers
So nice to read all of this, Frank!! It is indeed an intimidating amount of flour. I'm so glad you're having success with all sorts of baked goods — pizza, cakes, cookies... very encouraging for others. So glad you are enjoying Pizza Night :)
“Sometimes things don’t go as planned: You make a batch of pizza dough only to realize you have no time to tend to it, no time to make pizza for days.” So incredibly relatable! 😂 Bookmarking these practical and delicious-looking ideas immediately.
No time to make pizza for MONTHS for a very very good reason!! I'm so excited to follow along with your next chapter :)
Hi, Ali, I forward your wonderful posts to my husband's email so he can read all about it. Based on your recommendations for the perfect Christmas gifts for pizza bakers, I bought him a Baking Steel. Since receiving it, he returned it for the round steel and the pizza peel. The peel arrived yesterday, the steel's ETA is within hours. He's watched Andris's videos on pizza and bread making (your name is mentioned!) and we're hoping to meet Andris during our next trip to Grand Rapids, MI. (I haven't contacted him yet, just thought it might be fun to see if it's possible). THANK YOU, Ali, for opening up a whole new master baking pizza making world for my Jim. Saturday night is his pizza making night and the maiden voyage for the baking steel + peel. 😃 P.S. We loved your cookbook too - our library has it!
I'm so happy to hear all of this, Mary! Andris is wonderful. I have never met him in real life though I feel like I have. I hope you get to meet him when you are in Grand Rapids next. Good luck to Jim with the maiden voyage of the Baking Steel + peel ... so exciting! I just pulled two pizzas from the oven, both made with the 50/50 blend of the Petra 5063 and King Arthur bread flour, and I am just loving the result! Happy Pizza Friday to you both 🎉🎉🎉
Hi Ali, Just reading through all the pizza flour escapades you are going through and l have a question which might be totally a stupid one.
I am trying to be careful not to over buy flour, you really don't want to look in my pantry and now l am on the rabbit hole of Petra Flours thanks to you! I live in Canada so the shipping is as much as the flour OUCH!! Could l not just buy the Petra 0102 flour since it supports 80% hydration and then use that for even lower hydration doughs. Would that not work? One flour kinda does it all.
Ouch is right! Paying for shipping can be so painful. Yes, you absolutely can buy the Petra 0102, which is a beautiful flour and more versatile than the 5063. I love the 5063 especially for the extensibility it lends to a dough, but otherwise I love the 0102 and 5063 equally.
Delish
Ali- This might not be directly on topic, but I thought I would share a recent pizza dough experience that I had. I love your pizza book and have already made a number of wonderful pizzas from it, but I wanted to try a formula provided by Maurizio Leo for a sourdough crust that was a bit different from yours. Though in your book, you suggest lowering the hydration for high heat ovens like I have (Breville Pizzaiolo) to about 70%, his recipe is for a dough of 62% hydration. It worked really well and the added benefit was that the dough was actually easier to handle than the somewhat higher hydration that you specify. I don’t know if it mattered, but I let the dough balls sit out about 3 hours at room temperature that his recipe suggests before baking than the 2 hours I had been doing. This is the formula that I tried : Wood-Fired Sourdough Pizza Dough Recipe | The Perfect Loaf https://www.theperfectloaf.com/wood-fired-sourdough-pizza-dough-recipe/
Great to hear, Caryn! It makes sense that you let the dough rest for 3 hours at room temp with the lower hydration dough — the stiffer/lower hydration dough, the longer the proof it will need, so nice work on that :) Glad to hear the 62% hydration dough is working out for you! I went down to 68% with my outdoor oven dough, and you are encouraging me to try lowering it further. I will try as soon as it wams up :)
That's my go to recipe for my ooni pizza oven. It works like a charm and I cold ferment that dough for 3 days before I bake it. I love how easy it comes together and handles overall. I usually use a combo of Molina Grassi 00 and their semolina but I'm planning to get some Petra flours and give that a try as well!