Dough/Breads

Stromboli Roll

Ingredients 1 recipe dough, rolled out into two 4×16-inch rectanglesBrush each rectangle with mustard to taste (optional) Layer on each rectangle: 2-3 thin slices mozzarella 4 thin slices of ham 6-8 thin slices salami ¼ cup crumbled Italian Sausage ¼ tomato sauce A small handful of thinly sliced raw onion 3 slices tomato 3 slicesMore »

Cheesy Garlic Bread

Ingredients 1 large loaf French bred 4 garlic cloves, minced 4 tablespoons butter, softened 1/4 cup grated mozzarella cheese 1/8 cup grated Parmesan cheese 1/8 cup fontina 1 teaspoon dried basil 1 teaspoon dried parsley Marinara sauce for dipping Instructions Cut the loaf of bread in half, lengthways. Mix the garlic with the softened butter;More »

Chef Jeff’s Whole Grain Pizza Dough

Ingredients 3 cups warm water 1 ounce instant dry yeast 2 ounces sugar 17 ounces whole wheat flour 12 ounces high gluten flour 6 ounces dry quick oats zipped up in the food processor 2-1/2 ounces wheat germ 1 tablespoon salt 1 teaspoon onion powder Water as needed Instructions Like making regular dough, add yeastMore »

Garlic Toast

Ingredients 8 slices pane Toscano, or other rustic-style bread, cut about 3/4-inch thick 2 large cloves of garlic, peeled Extra-virgin olive oil Instructions Grill or toast the slices of bread lightly on both sides. While the bread is still hot, rub the bread on one side only with the garlic. Drizzle each slice (generously) withMore »

Tomato Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 2 ounces plum tomatoes, crushed 2 teaspoons oregano Instructions 1) In a small bowl, dissolve the yeast in the warm water and let sit for 10 minutes. Add theMore »

Basic Potato Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 ounce fresh yeast 1 1/4 cups very warm water (120-125°F) 1 teaspoon sugar 1/4 cup potato buds (instant mashed potatoes) 1 tablespoon nonfat dry milk 1 tablespoon salt 4 cups all-purpose flour 1 tablespoon olive oil Instructions 1) In a large mixing bowl or the bowl ofMore »

Traditional Pizza Crust

Ingredients Strong bread flour (12 to 12.8 percent protein): 100 percent Salt: 1.75 percent Sugar: 2 percent Olive oil: 3 percent Instant dry yeast: 0.5 percent Water (70 F): 58 percent Instructions Add water to the mixing bowl, then add the flour and the remainder of dry ingredients. Mix the dough at low speed untilMore »

Crostini di Olive

Ingredients 8 1/2-inch-thick slices pane Toscano or other rustic Italian bread 1 large clove garlic, peeled 3/4 cup pitted black olives (Kalamata, for example) 2 anchovy fillets 3 tablespoons extra-virgin olive oil Instructions Grill or toast the bread. Set aside. In a food processor, combine the garlic, olives, anchovies and olive oil. Pulse the processorMore »

Herb Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 ounce fresh yeast 1 cup warm water 3 tablespoons olive oil 4 cups all-purpose flour 2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1 teaspoon thyme 1 teaspoon rosemary Instructions 1) In a small bowl, dissolve the yeast in the warm water and let sit forMore »

Beer CrustMakes two 12-inch pizza shells

Ingredients 1/2 cup warm water (110 F) 1 teaspoon sugar 2 1/2 teaspoons active dry yeast 2 3/4 to 3 cups flour (high protein) 1/4 cup pale lager beer (not chilled, but not flat) 2 teaspoons salt Instructions In a large bowl, combine the water, yeast, beer and sugar. Stir to combine. Let stand forMore »