Author: Pizza Today
Recipe type: Sandwich
- One proprietary 19-inch dough ball
- ¼ cup Béchamel or Alfredo cream sauce
- 100 pepperoni (5½ ounces)
- ½ cup grated Parmigiano-Reggiano
- 2 ounces fresh spinach, arugula or basil
- ½ cup grated mozzarella
- One oiled 10-inch steel pan or seasoned pizza pan.
- Either roll out or use a dough sheeter to create a rectangle approximately 25 inches by 40 inches. Place this rectangle horizontally on a stainless-steel table in front of you.
- Spoodle out a thin layer of the cream sauce onto the rectangle, and then place all the pepperoni, the Parmigiano, the spinach, (arugula or basil) followed by the mozzarella on the rectangle. Do not let any one topping bunch up.
- Stretching the Snake: Starting with the long line of dough nearest to you, start a roll. Work your way from one end to the other to start this roll. Make sure it is tight enough to roll, but not too tight because the dough will rise during the proofing stage.
- Roll the log to the end and secure the dough at the end as best you can. If it is still loose, you may spread a little water on it with your fingers to make the dough stick.
- Pick up one end of the log and, using the other hand, gently squeeze the length ensuring all the toppings do not fall when you hold the log vertically. It is best if you do this multiple times.
- Now pick up the log and hold vertically, letting the dough stretch.
- Change ends to let the dough stretch some more until you have a log that stretches up to 4½ feet. (Yes, this will take some patience — you may have to let it rest and then stretch again and again.)
- Place the 10-inch pizza pan near the middle of the log, bring one end to the side of the pan and twirl the snake outside in toward the center of the pan. Do not coil the dough too tightly. When complete, tuck both ends under the dough.
- Let proof in a 70 F environment for at least 15 minutes so the dough expands and envelops the toppings within. Brush the top with extra virgin olive oil.
- Place in a 425 F oven for 20 to 25 minutes until the inside of the snake reaches 190-200 F.
- You may pull the snake out early (after only 15 minutes) and top with mozzarella and more pepperoni for a real shocker. My staff calls this the “Pepperoni King Snake.” Or just serve like you would bread sticks, but cut in a pizza cut.