Ken states, “This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.” Makes enough sauce for five 12-inch round pizzas.
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See the RecipeThis recipe makes five 340g balls (or six 285g balls) Each of which will yield a pizza-stone pizza about 12 inches in diameter or a thick-crust iron skillet pizza. Sample Schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening or any time over the next 2 days.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeKen states, “[This] bread has aromas that remind me of wheat fields at harvest. If you like, you can coat the proofing baskets with bran before placing the shaped loaves inside. The bran will adhere to the loaves and, when baked, will give the bread an extra degree of crunch. This recipe also works well without any bran in the dough. Either way, the poolish imparts a buttery flavor that marries well with the other ingredients.” Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the poolish at 6pm, mix…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza and focaccia. Sample Schedule: Mix the poolish at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. You can use this recipe schedule and yeast quantity as a starting point for variations using different blends of flours. If you decide to experiment with the ratio of whole wheat to white flour, keep in mind that the more whole grain flour you use, the more water you’ll need to achieve the same dough consistency. Sample Schedule: Mix at 1pm, shape into loaves at 6pm, proof in the refrigerator overnight, and bake at 8am the next morning. The bread will come out of the…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. You can also make this bread with 10% whole wheat flour for the round, earthy flavor it adds. Simply make this recipe with 900g white flour and 100g whole wheat flour. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia or iron-skillet pizza. Sample Schedule: Mix at 7pm, shape into loaves at 8am the next morning, and bake at 9:15am. The bread will come out of the oven a little after 10am.