Dough/Breads

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 & Olive Focaccia

Ingredients 6 ounces yeast 1 pound, 8 ounces warm water (120 F) 11 pounds, 10 ounces bread flour 3 pounds, 12 ounces water (var.) 1 pound, 8 ounces whole eggs 1 pound, 6 ounces olive oil 5 ounces sugar 5 ounces salt 2 pounds, 2 ounces chopped garlic 2 pounds, 2 ounces chopped ripe olivesMore »

Pizza Dough Made with Whole Grain

Ingredients 16 pounds, 4 ounces water, temperature controlled 12 ounces sugar 2 ounces instant yeast 15 pounds General Mills Superlative Flour 10 pounds General Mills Gold Medal Whole Wheat Flour 16 ounces olive oil 8 ounces salt Instructions Combine water and sugar in a large mixer bowl. Add flours yeast and salt. Mix on lowMore »

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 »

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 »

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 »

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 »

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 »

Cheese Focaccia

Ingredients 1/4 ounce active dry yeast or 1/2 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 cup Asiago cheese, shredded Instructions 1) In a small bowl, dissolveMore »

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 »