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A supple, cold-fermented pizza dough with a crisp, blistered edge and a pleasantly chewy center. The dough is easy to stretch by hand and works well for classic thin-crust pizzas.
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A moderate hydration gives the dough enough extensibility for hand stretching without making it difficult to handle. A short room-temperature fermentation followed by refrigeration develops flavor while keeping the crust light and chewy.
Refrigerate dough portions in lightly oiled, covered containers for up to 72 hours. For longer storage, freeze tightly wrapped portions for up to 2 months and thaw overnight in the refrigerator.
Pizza made from the dough is best reheated in a hot skillet covered with a lid or in a 220°C oven until the crust is crisp and the topping is hot. Do not reheat raw dough.
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A paper-thin Alsatian flatbread spread with tangy crème fraîche, sweet onions, and smoky bacon, baked until the edges blister and the topping is bubbling. Serve it hot and cut into rustic squares.
A crisp, tender shortcrust pastry with a delicate buttery crumb, designed for sweet tarts, custard pies, and fruit-filled shells. The dough is gently mixed and chilled so it rolls cleanly and bakes without shrinking.
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A savory German-style onion tart with a tender yeast crust, sweetly softened onions, smoky bacon, and a lightly set sour-cream custard. It is comforting enough for supper and elegant enough for a harvest table.
These distinctive Montreal-style bagels are hand-shaped, boiled in honey-sweetened water, and baked until deeply golden. Their thin, crisp crust and airy, chewy center make them especially good while still warm.
A classic Levantine flatbread topped with fragrant za'atar, olive oil, and sesame, baked until the dough is crisp at the edges and tender in the center. Serve it warm for breakfast, a light meal, or a communal snack.
Classic German-style soft pretzels with a chewy, glossy crust and tender, lightly buttery centers. A brief baking-soda bath gives them their characteristic deep brown finish without requiring lye.
Crisp, golden German-style bread rolls with a thin crackling crust and a light, pleasantly chewy crumb. A short overnight rise develops flavor while making these Sonntagsbrötchen practical for a relaxed morning bake.
A golden Italian focaccia with a crisp, olive-oil-rich crust, tender open crumb, and fragrant rosemary finish. An overnight rise develops deep flavor while generous dimpling creates the classic puddles of oil and salt.