12 Comments

  1. Angela

    I found a good tip to use when you’re trying to roll out the pizza dough but it keeps springing back… lightly oil the work surface and then try again… it rolls out perfectly! But with all your flinging and tossing you may not need to worry about this 🙂

  2. I use the pizza dough recipe from Animal, Vegetable, Miracle. It’s never failed me. And I bake bread every week, usually a combo of all-purpose and whole-wheat flours, with add-ins of wheat germ, oat bran, ground flaxseed and sunflower seeds.

  3. I used to make a mean loaf of New Orleans style French bread. However, I am currently without an oven to bake in and I’m gluten-free as well. I do miss bread and KERF’s pictures of GH breads today didn’t help.

  4. Baking stones are great! I also bake cookies on mine and it saves me from burning them. I also have a loaf pan and casserole dish. The loaf pan is by far my favorite, especially for beer bread.

    Can’t wait for the dough recipe!

  5. I thought I was going to see the dough stuck on your ceiling in one of the shots!
    I adore making my own dough. My last successful dough was a combo of oatmeal flour and wheat flour…I loved the nuttiness of it.

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