I'd love to see the French bread pizza recipe! My nephews would go crazy for it. One of my hesitations about making pizza dough is what to do with leftovers, and this bread solution is perfect.
Could you share (or re-share) advice and guidance on handling the dough before baking? I always end up having to use a rolling pin to get the dough sufficiently thin/spread out, which eliminates most of the big bubbles. Thanks!
Hi! For Neapolitan-style pizza dough, you'll want to use your hands (the back of your hands) as opposed to a rolling pin to stretch it out. If you let your dough proof at room temperature sufficiently (90 minutes before baking depending on the time of the year and the temperature of your kitchen), you should be able to stretch it out very easily - once you lift it up and hang it over the back of your hands, gravity and a few quick turns should get it close to a 10- to 12-inch round.
If you find your dough to be resisting, set it down, let it rest for 5 minutes; then repeat.
Not that I mind having leftovers but in household of 2 I love the idea of using half for pizzas and half for bread. What temperature did you bake the pizza dough bread at?
hello- as i write this i have 4 balls of expanding sodo pizza dough in my fridge and moments ago was wondering what the heck single me was going to do with it. can this method be used for sodo? please say yes!
Yes, sodo=sourdough, in my fam at least. My sister, who shared her starter with me, calls her starter HanSodo... therefor we all refer to all things sourdough as sodo.
i just pulled 2 loaves out of the oven and OMG are they perfectly tasty! now i can make the pizza dough, enjoy a pizza myself and then make some loves to enjoy and freeze. sodo keeps you busy! thank you for all your efficient and reliable recipes, tips and tweaks.
Hooray for all of this and apologies for the delay here. HanSodo is the best name I've heard yet for a sourdough starter! So good. And I'm so glad the method worked well for you. I just returned from a trip, and my fridge is overloaded with dough, so I currently have two balls, which I stretched into rectangles, proofing, and which I am going to bake in a few hours. I'm loving this for, as you noted, making rolls and freezing them. Thanks for reporting back :)
Just wanted to say that my pre-ordered Pizza Night book arrived and I’ve flipped through. Already made the fennel salad, which was a hit, and have my first round of Sourdough Neapolitanish dough proofing in my fridge ready for a planned pizza night on Thursday. I think I’m going to make the recipe with Asparagus, Creme Fraiche and Whipped Ricotta…not sure about the other 3 yet. But excited!
Yes, yes, yes.....recipe please. I make pizza every Sunday and we love your recipe. I also make bread every other day (yours and other recipes) so this would be a wonderful change and addition to my pizza/bread repertoire. We need four things to survive: bread, water, oxygen and PIZZA!!!
I just want to say that I’ve followed you for years on instagram but feel that I’ve connected with you and your food so much more over here on Substack. I do need to get this book and establish a weekly pizza night. Thank you 🙏
Thank you for all of this :) I asked my publisher about International orders and at moment she said the best bet was to use this Amazon link: https://geni.us/PizzaNight
I'm not sure it's going to be printed in other countries at the moment. Thank you for your interest! xo
Great idea for left over pizza dough! Am going to try! I have a baking steel for a number of years but didn’t really use it until COVID and I watched all of Andris’s ZOOM classes! Now I use it when I make pizza! It’s terrific!
Really enjoy your writing. It is so vivid and realistic and the pictures are terrific. I have your pizza night book but have not had a chance to look at it yet. Yours one of the very few food blogs or whatever you call them l, that is wonderful.
I'd love to see the French bread pizza recipe! My nephews would go crazy for it. One of my hesitations about making pizza dough is what to do with leftovers, and this bread solution is perfect.
Could you share (or re-share) advice and guidance on handling the dough before baking? I always end up having to use a rolling pin to get the dough sufficiently thin/spread out, which eliminates most of the big bubbles. Thanks!
Hi! For Neapolitan-style pizza dough, you'll want to use your hands (the back of your hands) as opposed to a rolling pin to stretch it out. If you let your dough proof at room temperature sufficiently (90 minutes before baking depending on the time of the year and the temperature of your kitchen), you should be able to stretch it out very easily - once you lift it up and hang it over the back of your hands, gravity and a few quick turns should get it close to a 10- to 12-inch round.
If you find your dough to be resisting, set it down, let it rest for 5 minutes; then repeat.
For thin-crust dough, a rolling pin is great!
Pickled cherries! Who'd a thunk it?? That pizza is intriguing, to say the least. So, what's your go-to recipe for pickled cherries?
I don't have one! But with it being cherry season, I will be experimenting shortly ... stay tuned!
This is so clever!! (also that white pizza with arugula, pistachios, and honey left me swooning)
Not that I mind having leftovers but in household of 2 I love the idea of using half for pizzas and half for bread. What temperature did you bake the pizza dough bread at?
Hi! It was 450ºF in a covered Dutch oven. Here's the recipe in case you didn't see the link: https://docs.google.com/document/d/1bqdVvD7CVk6NpdWKCzKlpfo4pLFA97SErLB75V-60uY/edit?usp=sharing
Thank you!
🤭yes! My sister calls her starter Han Sodo so we all use that as an abbreviation now.
hello- as i write this i have 4 balls of expanding sodo pizza dough in my fridge and moments ago was wondering what the heck single me was going to do with it. can this method be used for sodo? please say yes!
Yes! But can you clarify... is sodo = sourdough?? Forgive my dimness here.
i apologize if this is a duplicate reply...
Yes, sodo=sourdough, in my fam at least. My sister, who shared her starter with me, calls her starter HanSodo... therefor we all refer to all things sourdough as sodo.
i just pulled 2 loaves out of the oven and OMG are they perfectly tasty! now i can make the pizza dough, enjoy a pizza myself and then make some loves to enjoy and freeze. sodo keeps you busy! thank you for all your efficient and reliable recipes, tips and tweaks.
Hooray for all of this and apologies for the delay here. HanSodo is the best name I've heard yet for a sourdough starter! So good. And I'm so glad the method worked well for you. I just returned from a trip, and my fridge is overloaded with dough, so I currently have two balls, which I stretched into rectangles, proofing, and which I am going to bake in a few hours. I'm loving this for, as you noted, making rolls and freezing them. Thanks for reporting back :)
The bread recipes look great.
Just wanted to say that my pre-ordered Pizza Night book arrived and I’ve flipped through. Already made the fennel salad, which was a hit, and have my first round of Sourdough Neapolitanish dough proofing in my fridge ready for a planned pizza night on Thursday. I think I’m going to make the recipe with Asparagus, Creme Fraiche and Whipped Ricotta…not sure about the other 3 yet. But excited!
So nice to read all of this, Dave! Thank you for writing. Hope your Thursday pizza night is a success!! :)
I'd love the French bread pizza recipe as I always have leftover dough. I'm also looking forward to the Baking Steel video.
Yes, yes, yes.....recipe please. I make pizza every Sunday and we love your recipe. I also make bread every other day (yours and other recipes) so this would be a wonderful change and addition to my pizza/bread repertoire. We need four things to survive: bread, water, oxygen and PIZZA!!!
🙌🌷
I just want to say that I’ve followed you for years on instagram but feel that I’ve connected with you and your food so much more over here on Substack. I do need to get this book and establish a weekly pizza night. Thank you 🙏
Has your book been released in Australia yet. Booktopia are telling me it’s 35 days away from shipping.
Thank you for all of this :) I asked my publisher about International orders and at moment she said the best bet was to use this Amazon link: https://geni.us/PizzaNight
I'm not sure it's going to be printed in other countries at the moment. Thank you for your interest! xo
Yes please to French bread pizza recipe!
Great idea for left over pizza dough! Am going to try! I have a baking steel for a number of years but didn’t really use it until COVID and I watched all of Andris’s ZOOM classes! Now I use it when I make pizza! It’s terrific!
Love everything you say and make! Thank you so so much ❤️
Really enjoy your writing. It is so vivid and realistic and the pictures are terrific. I have your pizza night book but have not had a chance to look at it yet. Yours one of the very few food blogs or whatever you call them l, that is wonderful.