Print Garlic Toast 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...

Print Basic Focaccia 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 Instructi...

Print Whole Wheat Crust Author: Pizza Today Recipe type: dough/breads   Ingredients 25 pounds whole wheat flour 8 ounce salt 12: ounces olive oil 4 ounces compressed yeast 12 ounces sugar 16 pounds water Instructions Follow standard do...

Print Basic Potato Focaccia Author: Pizza Today Recipe type: dough/breads   Ingredients ¼ ounce active dry yeast or ½ ounce fresh yeast 1¼ cups very warm water (120-125°F) 1 teaspoon sugar ¼ cup potato buds...

Print Herb Focaccia 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...

Print Beer Crust Author: Pizza Today Recipe type: douhg/breads   Makes two 12-inch pizza shells Ingredients ½ cup warm water (110 F) 1 teaspoon sugar 2½ teaspoons active dry yeast 2¾ to 3 cups flour (high protein) ...

Print Multi-Grain Crust 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 Comb...

Print Neapolitan-style Pizza Dough Author: Pizza Today Recipe type: dough/breads   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 ...

Print Bruschetta alle Erbe Author: Pizza Today Recipe type: dough/breads   Ingredients 12 slices pane Toscano or other rustic style Italian bread 2 large cloves garlic, peeled ⅓ cup extra-virgin olive oil 1 heaping tablespoon cho...

Print Neapolitan-style Thin-Crust Pizza Dough Author: Pizza Today Recipe type: dough/breads   Ingredients 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 pro...

Print Bruschetta con Pomodori e Basilico (Bruschetta with tomatoes and basil) 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 d...

What is NEOpolitan Pizza? Enter the NEOpolitan pizza. Customers “want (their pizza) to look Neapolitan, but they’re American, so they want crunch,” says Anthony Falco, former pizza czar at Roberta’s Pizza in Brooklyn. Their individual 12-inc...