I donít know if you remember or not, but I did make bread out of my Ischia Starter pizza dough at:
I have also used my preferment Lehmann dough to make many bread related products. (like buns, bread sticks, muffins, and others)
Yes I do remember Norma. I even remember the waffle pizza.
My original intention of starting this thread was not to determine if bread can be made out of pizza dough. Of course it can and has been done numerous times by several members including yourself.
My original intent was to show the opposite. Can we perfect our pizza dough by learning how to perfect our bread. I find that in learning how to make pizza dough, just about all of us (including myself) have gotten sideline with recipes, techniques, and varying baking apparatus.
IMO, I feel that our focus has been misplaced. I truely believe that the focus should be on perfecting desired textures. If we first focus our efforts on learning about gluten development, dough strength, fermentation, and baking conditions that optimize oven spring, we can then improve our pizza dough/crusts and take it beyond to the next level. And what better way to do that than by learning how to make bread. Bread is the crust alone, unencumbered by the sauce and cheese. Surely both you and I can make pizza dough with one hand tied behind our backs, but would it be something worthy of praise? Something to stand the test of time? Something that shall be undeniable in the opinions of the greats! Something to bring them to tears of joy!
This is my intention for this thread.