Cheese Focaccia

Cheese Focaccia   Print Author: Pizza Today Recipe type: dough/breads Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil + 2 tablespoons olive oil for brushing 4 cups all-purpose flour 2 teaspoons salt 1 cup mozzarella cheese, grated ½ cup Romano cheese, grated ½ cupMore »

Neapolitan-style Pizza Dough

Neapolitan-style Pizza Dough   Print Author: Pizza Today Recipe type: dough/breads Ingredients 1-1/2 ounces active dry yeast 11 pounds (at around 85-90 F) water 4 ounces salt 20 pounds flour (11- to 12-percent protein) Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour. Mix for 2More »

Cinnamon Swirl Pizza

Cinnamon Swirl Pizza

Cinnamon Swirl Pizza   Print Author: Pizza Today Recipe type: pizza Ingredients 16 ounces pizza dough ¼ cup unsalted butter, melted ½ cup sugar 2-1/2 teaspoons cinnamon Instructions Cut the dough into four pieces, each about 4 ounces. Roll each of these pieces into a thick rope that is about 18 inches long. Lightly oilMore »

Bruschetta con Pomodori e Basilico (Bruschetta with tomatoes and basil)

Bruschetta con Pomodori e Basilico (Bruschetta with tomatoes and basil)   Print Author: Pizza Today Ingredients 18 slices rustic-style bread, about 3-by-2 inches, ¾-inches thick 2 large cloves garlic, peeled 1 pound tomatoes almost dead ripe, coarsely chopped ½ cup extra-virgin olive oil Salt and freshly ground black pepper 18-20 fresh basil leaves cut intoMore »

Neapolitan-style Thin-Crust Pizza Dough

Neapolitan-style Thin-Crust Pizza Dough   Print Author: Pizza Today Recipe type: dough/breads Ingredients Ingredients 1-1/2 ounces active dry yeast 11 pounds (at around 85-90 F) water 4 ounces salt 20 pounds flour (11 to 12 percent protein) Instructions In the mixing bowl, whisk the yeast into the water. Whisk in the salt. Add the flour.More »

Bruschetta alle Erbe

Bruschetta alle Erbe   Print Author: Pizza Today Recipe type: dough/breads Ingredients 12 slices pane Toscano or other rustic style Italian bread 2 large cloves garlic, peeled ⅓ cup extra-virgin olive oil 1 heaping tablespoon chopped fresh basil 1 heaping tablespoon chopped fresh oregano 1 heaping tablespoon chopped fresh parsley Freshly ground pepper Instructions GrillMore »

Neopolitan Pizza Dough

Neopolitan Pizza Dough   Print Author: Pizza Today Recipe type: dough/breads Ingredients ¼ ounce dry yeast 1-1/4 cups cool (80-90 F) water 2 teaspoons sugar 2 teaspoons salt 2 cups soft flour 2 cups hard flour Instructions Put the yeast in the mixing bowl of a stand mixer. Add water, sugar and salt. Whisk toMore »

Onion Focaccia

Onion Focaccia   Print Author: Pizza Today Recipe type: dough/breads Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1 cup warm water 3 tablespoons olive oil + 2 tablespoons olive oil for brushing 4 cups all-purpose flour 2 teaspoons salt ½ cup onions, thinly sliced Instructions ) In a small bowl, dissolveMore »

Rolled Pizza Basics

Rolled Pizza Basics   Print Author: Pizza Today Recipe type: dough Serves: 1 large 6×16-inch loaf, which yields 6-8 servings as an appetizer, 4 as an entrée, or 4 individual loaves Ingredients 22-24 ounces pizza dough, ready to use Instructions Roll out the dough into a 12×16-inch rectangle. Spread the filling evenly over the dough,More »