Recipes

Pizza Bread Overload

Process Straight Dough Process

Prep Time 2 - 2.5 hours

Cooking Time 6 - 4 hours

Ingredients

  • 200g CDO MELTING CHEESE
  • 200 g CDO MOZZARELLA CHEESE
  • 500 g CDO BROWN HOLIDAY HOTDOG, sliced
  • 100 g CDO CLASSIC SALAMI
  • 100 g CDO PEPPERONI
  • 1kg Triple “A” All Purpose Flour
  • 8 g Instant Yeast
  • 4 g HiBRIM PR
  • 6 g HiSOFT
  • 5 g HiFINE
  • 50 g whole egg
  • 180 g Sugar
  • 10 g Salt
  • 460 g Water
  • 40 g Shortening
  • 60 g Butter, unsalted

Procedure

  1. Blend yeast, HIBRIM Pr, HiSOFT, HIFINE, and Triple “A” All Purpose Flour. Combine with dissolved whole egg, sugar and salt in water at slow speed (#1) for 1 minute.
  2. Add shortening and butter. Mix for 10 minutes.
  3. Ferment dough for 1 hour then re-mix for 8-10 minutes  using 2nd speed mix.
  4. Fill 50 grams dough piece with CDO BROWN HOLIDAY HOTDOG, CDO CLASSIC SALAMI, CDO PEPPERONI, CDO MELTING CHEESE, and CDO MOZZARELLA CHEESE. Mould as desired. 
  5. Proof dough for 2- 2.5 hours in a proof box with 85-90% relative humidity.
  6. Preheat oven at a temperature of 180ºC then bake dough for 10-12 minutes or until it becomes golden brown.
  7. Cool at room temperature for at least 2.5 hours then serve!

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