Dough/Breads

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 »

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

Ingredients 18 slices rustic-style bread, about 3-by-2 inches, 3/4-inches thick 2 large cloves garlic, peeled 1 pound tomatoes almost dead ripe, coarsely chopped 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 18-20 fresh basil leaves cut into a chiffonade (roll the leaves into a cigarette shape and slice crosswise). Instructions Toast orMore »

Multi-Grain Crust

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.

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 »