It was dinner time and looked like it could use more time so I let it rise for about 2 hrs total (Using the preheated oven trick). Any hints on what i can do next time or is that how it should be? Hi…I just made this bread (started with a frozen bread dough because I am lazy!) Delicious!! Any advice on how to stop this from happening? When I was putting this all together I was thinking of so many fun combinations. This seems like it would be amazing as breadsticks to dip in the marinara. That’s a bummer. Any suggestions on replacing the egg with something else?! Gotta try it. It’s versatility and great pizza flavor makes it a party favorite! Defrost dough and allow it to rise (follow the package instructions). Roll each on a lightly floured surface (or on a silicone mat) into a 10- … That way hubby and I don’t devour the whole thing, and we can share with his co-workers the next day . I know you said it was supposed to be tacky but it was absolutely GUI so I added a bit more flour to it before the rising’s and then when I pulled it out to roll it out I had to add probably at least a cup more of flour if not more to get it so I can actually control it without it sticking to absolutely everything. I have never had any luck with yeast breads. Why thank you. The crumb is almost like white bread with a light golden crust. Perfect technique isn’t important. I have two questions: 1. I’m glad I found you – I’m off to check out more of your recipes!!! This is what happens when I hand Hubby a grocery list . Blessings and happy Mother’s day! Did you make this recipe? I’m so sorry to hear that. This site uses Akismet to reduce spam. My starter I think is ready now and I was going to try it with 1/2 c of starter like someone suggested above. Use Ooni’s Casserole Dish and Sizzler Pan combo to cook your favourite bread recipe. Flour your countertop, then roll out the dough into a rectangle about 11×17”. Thanks. It looked like a lot of dough for one pizza, but I spread it out on a large cookie sheet, and then put all of my toppings on it, seemed like the 20 minutes to cook was not going to be enough, but it was perfect. After the first rise is complete, divide the dough into 15 pieces. Made the bread and it’s amazing but the cheese still cooked out. Start checking the first rise at about 30 minutes, and the second rise check for it to ride just above the top of the pan. Crusty breads typically work best for French bread pizza… Also, will these have a crispy outer layer or chewy? You can also leave the oven light on to help it stay warm in there. Omg! This 12″ stoneware bowl is my hands-down favorite. Can’t wait! Pull-apart your pizza bread… Love this! I forgot the parm cheese and mixed in the 2C of shredded cheese. Yes! Bake in a 350* oven for 25-30 minutes, or until lightly browned. Do you have a recipe for bread using self rising flour? Thanks! I also have a slight fear of yeast, but I’m going to give this a go this week- maybe even tonight, because I know my hubby will love it. Pepperoni Pizza Bread for the Bread Machine. That sounds so yummy! Did I overwork the dough? That’s the one thing I have yet to figure out about bread – how to know when it’s done on the inside. It was a bit flatter and wider than the one in your photos, but the same general shape. Total fail! It does seem like the refrigeration makes the dough stiffer, which not only allows for rolling out, but also for it to hold a taller shape. I will have to then try it GF because I am supposed to be giving up gluten any day now. Trying is half the battle Gretchen! it should be 4 teaspoons? When I get my warm water, I just get it from my tap. Enjoy! This is the best pizza crust ever. I recommend getting the larger jars or packages, as the small single-serving packets tend to not be as dependable. It’ll sound hollow when done. Let me know if you try it. My grocery was out of bread this morning. The starter is active I am thinking of using 1/2 cup of starter and see how it goes. I will definitely be trying this. Lots of pizza lovers in my house! And who doesn’t love a Saturday cinnamon roll? Perfect plan! I was afraid I was going to get a pretty small loaf. I apologize for the beginner question. Hope you’ll give it another try sometime. Leslee – I’ve never prepped the dough in advance, so I’m not sure what the results would be. That’s such a smart idea! Will be making this again! Perfect. We added Italian seasoning and garlic to the dough. Glad to hear Jen. BEST pizza crust ever! Fixing that now! I love how versatile this recipe is and Ive been passing around the web site to everyone who wants to know what I’m doing with my time. Kelsey, Sorry, that is a bit confusing. Bona fide baker and one of our Pizza Taste Testers, Mike Vaona, created this recipe for a Cast Iron-Baked Bread Loaf. I’m not intimidated by kneading. Thanks for any and all help. Spoon remaining pizza sauce over meat loaf; bake 15 minutes longer or until no pink remains. Thank you for sharing this. I’m loving the process. I love this recipe and use it all the time. Yummy. I want to use live yeast, too. Sadly, it’s just not the same. I used a stainless steal bowl when I made the bread. Thanks! A do love pizza, but this was just excellent and very little work. So glad to hear you love making pizza with this dough! Thank you for this! Plus, your friends and family (It’s OK if it’s just for you. Yes! Here, Mike gives you the option to cook your loaf using a method for sourdough or a dough made with dried yeast. Try building your pizza on parchment, then sliding it into the oven with your peel. In this case you would use active dry yeast. Could possibly be pizza dough. How would I halve the recipe? Homesteading | Self Sufficient Living | Living off the Land, 139 Comments | Jill Winger |    Last Updated: May 26, 2020, And then there’s a time when you are staring at the flour and yeast in your cupboard and just wanna make a basic loaf of bread because there isn’t any at the store…. The second rise didn’t rise past the top of the pan at all. My family would love this. I let it rise in the bowl for an hour, then I put it onto a parchment-lined cookie sheet, roughly in the right shape, and let it rise another 30 minutes, but not in the fridge. I used 1/2 c starter and started with 3 c of all purpose flour. Could you please explain exaclty what you ean by floding lie an enveope in step 3? Loaf turned out beautifully and tasted great. I did not freeze mine, so I’m not sure. So happy that this came out so well for you! Hope that helps. This doesn’t have either so it’s life would be presumably shorter. With just a handful of very basic ingredients, it’s quite possible to make a loaf of homemade bread that will knock the socks off your family. Before we dive into the recipe, here are a few things you should know about ingredients & substitutions: The most versatile dough recipe you’ll ever find! Made the bread this morning and it was amazing!!! My. There is flavor everywhere. I doubled the recipe for 2 pizzas, and am so impressed and thrilled with the way it turned out!! Serve pull-apart bread with warmed pizza/marina sauce. It should read: For rising in the oven for one hour, do you leave the oven door open or closed? Why 290g dough balls? We have egg allergies at our house, but loving the versatility of this recipe!! (I used whole wheat flour if that matters). King Arthur Standard Bread Loaf Pan - 8½" x 4½" ... King Arthur Oversized Bread Loaf Pan - 10 in x 5 in 210512. Hi Jill,I love your recipe, unfortunately due to the shortage of yeast I was only able to get bread machine yeast.I dont have a bread machine ?I was wondering how I can incorporate it into your re recipe? I made tomato jam last summer/fall… This recipe doesn’t call for oil or oiling the baking pan. My problem is getting pizza doughs with topping to slide off the peel and on to the stone without losing all the toppings on the hot atone. Hope that helps. I tried this recipe for the second time today. Arrange the rolls in a greased 9×13-inch pan and allow to rise for 30 minutes, or until the rolls are puffy. 1. Top with sauce, cheese, and your favorite toppings. Followed the recipe exactly, but we added a few mushrooms in! Darlene If your yeast is going to work, it will become frothy and a bit bubbly. When making cinnamon rolls with this dough, can the rolls touch when baking or should I separate them? Most everyone loves!!!!!!!!!!!!!!!!!! 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