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 »

Crostini di Olive

Crostini di Olive   Print Author: Pizza Today Recipe type: douhg/breads Ingredients 8½-inch-thick slices pane Toscano or other rustic Italian bread 1 large clove garlic, peeled ¾ 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, combineMore »

Garlic Toast

Garlic Toast   Print Author: Pizza Today Recipe type: dough/breads Ingredients 8 slices pane Toscano, or other rustic-style bread, cut about ¾-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 oneMore »

Stromboli Roll

Stromboli Roll   Print Author: Pizza Today Recipe type: dough/breads Ingredients 1 recipe dough, rolled out into two 4×16-inch rectangles Brush 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 smallMore »

Beer Crust

Beer Crust   Print Makes two 12-inch pizza shells Author: Pizza Today Recipe type: douhg/breads Ingredients ½ cup warm water (110 F) 1 teaspoon sugar 2½ teaspoons active dry yeast 2¾ to 3 cups flour (high protein) ¼ cup pale lager beer (not chilled, but not flat) 2 teaspoons salt Instructions In a large bowl,More »

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 »

Herb Focaccia

Herb Focaccia   Print Author: Pizza Today Recipe type: douhg/breads Ingredients ¼ ounce active dry yeast or ½ 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 ) In a small bowl, dissolveMore »

Tomato Focaccia

Tomato 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 4 cups all-purpose flour 2 teaspoons salt 2 ounces plum tomatoes, crushed 2 teaspoons oregano Instructions ) In a small bowl, dissolve the yeast in theMore »

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 »

Multi-Grain Crust

Multi-Grain Crust   Print Author: Pizza Today Recipe type: dough/breads Ingredients 7 ½ pounds of multi-grain blend 17 ½ pounds pizza flour 8 ounces salt 12 ounces olive oil 4 ounces compressed yeast 15 pounds water Instructions Combine these ingredients following your normal method for making pizza dough. 3.2.2925