Let bread dough thaw and rise or use ready pizza crust dough. Roll dough on floured pastry cloth or countertop until size of cookie sheet.
Spread out cheeses and pepperoni on dough.
Roll like a jelly roll.
Bake 35 minutes at 350\u00b0 or until loaf sounds hollow when tapped.
Brush with beaten egg before baking, if desired.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
reen onions.
Cut the pizza crust dough in half, and spread
Sift the 00 flour in to a large mixing
br>Using a dough hook, beat in flour and salt and
b>flour, ground fennel seeds and salt in a mixer with the dough
oamy.
Add one cup flour and stir well.
Add
FOR THE PIZZA DOUGH: In the bowl of your
s a double-rise dough typical of Neapolitan pizza. Two different rise
ssolve.
Measure out the flour into a large mixing
Mix the flour, 3/4 cup water, lard,
b>dough sponge and proof yeast by mixing yeast, 1/2 cup flour
d 2 more cups of flour, dough should be still a little
large bowl.
Add flour, salt, olive oil.
Combine
l purpose and whole wheat flour and give it a quick
Mix 1 1/4 cups flour, yeast and salt in bowl.<
200 degrees C). Preheat a pizza stone or baking sheet in
00\u00b0F Spray 12-inch pizza pan with CRISCO(R) Original
>dough sponge and proof yeast by mixing yeast, 1/2 cup flour