Seminar to premiere Tuesday, April 7 at 11 p.m. (EDT)
Our In the Kitchen wiz John Gutekanst shares tips on turning pizza dough into bread. He uses the bread to make sandwiches for kids in need lunch bags at Avalanche Pizza.
“Usually, pizza dough is made using the direct method, which doesn’t use any starters, this makes it kind of bland and not crusty as far as bread goes but… the people who are eating these sandwiches don’t distinguish between “artisan” characteristics. So we aged our pizza dough for 24-more hours, put it in our proofer, once it started warming, we patted the oil off it (from the tray) and folded it like a baguette. Football shaped on a table, bring down the top and press a seam down the middle lengthwise, bring up the bottom and press a seam in the middle lengthwise, then bring the top down to the bottom and seal very hard. Roll out- it may bounce back, but just wait for relaxing. Place on a tray in proofer again to rise for 20-45 minutes. (Longer the better.) bring out and gently place on parchment covered tray (best secret ever is good parchment!) score and bake at 450 for 15 minutes or until 200F internally. We intentionally bake light because these are kids who like light bread.”
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This seminar was recorded by Source of Knowledge.
Note: VPE schedules is on Eastern Daylight Savings Time