Yes, and you can make a pizza-style crust with the Firenza Sun-Dried Tomato & Cheese Focaccia and the Firenza Garlic & Cheese Focaccia mixes as well.

Since the mix does not contain any gluten, we have to use alternative ingredients, such as xanthan gum. A heavy steel spoon works best in our experience as a whisk can get bogged down and become difficult to maneuver. A mixer is also not very effective. We recommend using a steel spoon over a wooden spoon, especially if you cook in a kitchen that is not 100 percent gluten-free, as gluten can get into the pores of a wooden spoon. See similar questions...

Tip Top® Kitchen Collection® do not currently make a Crusty bread mix, however you can try selecting the dark crust colour setting, or prolong the baking time by 10 minutes to achieve a crusty loaf. See similar questions...

Bubbles in the crust are caused by trapped moisture that expands when the crust is baked. Small bubbles can be left alone but the pizza must be watched during the cooking process in case very large bubbles form, as this can cause the cheese and other toppings to slide off the bubble. As they are forming, pop the large bubbles with a long-handled metal poker. See similar questions...

Definitely. The characteristics that make a wood fire oven excel at pizza and bread also make it ideal for cooking roasts, poultry, potatoes, vegetables, and fish. The fire in the oven environment that simultaneously cooks the top and bottom of a pizza is perfect for appetizers and tapas, while the oven's ability to retain heat enables you to slowly cook beans, soups and stews. See similar questions...

Preheat oven to 450? Fahrenheit. Remove pizza from box and wrapper. Place pizza directly on center oven rack. Bake at 450? Fahrenheit for 6 to 8 minutes or until cheese in center is melted. TIP: To maintain a clean oven, place a sheet of foil or a cookie sheet on the lowest oven rack before turning on oven. See similar questions...

Preheat oven to 450? Fahrenheit. Place pizza on a cookie sheet or pizza pan; place on center oven rack. Bake at 450? Fahrenheit for 8 to 10 minutes or until cheese in center is melted. See similar questions...

When rolling out dough mixed in the machine, stop and let the bread rest about 5 minutes, then finish rolling it out or shaping into desired shape. The dough is very elastic and letting it rest makes it easier to shape. See similar questions...

Probably not, since most bread machines depend on the more predictable rising schedule of commercial yeast. However, your bread machine is an excellent way to mix and knead the dough. A friendly reminder: Sourdough is a closed email topic. These are general baking issues rather than issues with sourdough, specifically; consult your favorite book on bread-bakery (or consult a baker friend who can visit your kitchen and see what you're doing and recommend changes). See similar questions...

We start by grinding the grain fresh every day (except for the white breads). We mix this flour with water to make a starter. This starter stands for 8 to 10 hours, depending on the weather, during which time it begins to culture. It is then mixed with more flour, water, and salt, and made into a bread dough. See similar questions...

Many people believe that yeast can aggravate allergies. It is also thought that yeast-free, naturally leavened bread like ours is good for those with candida, which is an overgrowth of yeast in the digestive tract. Additionally, this is the way bread used to be made. The farmer grew organic grain, sold it to the baker, who ground it into flour and made it into bread using only water and salt. See similar questions...

Yes, small bread recipes and yeast cakes can be made in a processor using the dough blade. For best results, closely follow the instructions provided in your processor's use and care guide. See similar questions...

Beer is made from extracting sugar from the starch in malted grain. This is boiled with sufficient water & hops to make a "wort." When this has cooled, brewing yeast is added to ferment the wort to create this finished product, which is suitable for bottling or kegging, and maturation. Some people mash their own grain, while others buy canned malt extract. See similar questions...

Some people have had success using a non-porous pizza stone, but we don't recommend it. Since most pizza stones are porous, they tend to pull the moisture out of the pizza crust and you may end up with a dried out crust that is stuck to the stone. The people who have had success used a cold non-porous stone and spread cornmeal over the surface followed by the dough. They then baked it at 425 degrees until browned. See similar questions...

No you do not need a bread machine to make bread. Tip Top® Kitchen Collection® bread mixes can be made by hand or in your bread machine. There are step by step hand method instructions on every pack. See similar questions...

Friend of Slice Kathryn Yu coined the term in a comment attached to this Flickr photo. [Back to questions] No. We're sorry that your pings are not registering with Slice, but trackback spam is almost unstoppable, and deleting it is a major pain in the ass. At some point, if someone develops a good tool to combat this problem, we will revisit reactivating our trackback feature. Thanks for your understanding. [Back to questions] See similar questions...

We like to say that it is easy to cook bread in a pizza oven, but difficult to cook pizza in a bread oven. That is because bread and pizza cook in fundamentally different ways. Bread ovens are designed to cook multiple batches of bread at a low heat, from a single firing, and as a result have trouble reaching and holding the temperature needed for pizza. A pizza oven has the right thermal mass for pizza, food and bread. See similar questions...

Try preparing your BOBOLI pizza at a higher temperature or for a longer time to achieve the crispness you desire. Another method is to lower your oven rack to move the bottom of your BOBOLI closer to the heating element. See similar questions...