Dough/Breads

Neapolitan-style Pizza Dough

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 2 minutes at low speed, then about 10 minutes at medium speedMore »

Cinnamon Swirl Pizza

Cinnamon Swirl Pizza

Ingredients 16 ounces pizza dough 1/4 cup unsalted butter, melted 1/2 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 oil (use corn oil or other vegetable oil) a 12-inch pizza pan.More »

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 »

Neapolitan-style Thin-Crust Pizza Dough

Ingredients 1-1/2 ounces active dry yeast11 pounds (at around 85-90 F) water4 ounces salt20 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 2 min. at low speed, then about 10 min, at medium speed, or untilMore »