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2/20/11~Pulled Pork Bread (2 ways) - Page 2

post #21 of 27
Thread Starter 

Thanks Everyone! I really appreciate you guys taking the time to look!

 

Yes this was very similar to a Calzone or a Stromboli... I make things like this pretty often... Pepperoni, Cheese Steak, Spinach... all great fillers, but this was the first time i did pulled pork & I LOVED it!

I dont know if any of you are familiar with a Panzarotti... Now that is some good eating... I know it is local to me and started several years back, but the creators ended up closing there shop and opening up a small factory so they may have reached some of you who are in states close to me... Anyways, thats the next thing i want to try... its a pocket of dough stuffed with pizza topping and than deep fried... good stuff...

 

A few of you asked about the dough... I have a few different dough recipes... But recently (my last 2 times working with homemade dough) I used the recipe i got off of Uno's Website:  http://www.unos.com/about/press/2009/0109_1.html

 

This may not be as good if using for straight bread, but as far as Pizza and Pizza Bread Rolls this is some good stuff... Now, when i make a loaf bread i usually do a simple mixture of water, flour, dry active yeast and a little salt & sugar (all by eye)... I was thinking about trying a loaf of this stuff just to see the end result... I have been loving this recipe and i will be using it quite often for now on... I even made a deep dish pizza with it last weekend and it literally tasted like i picked it up from Unos...

 

If you are having trouble with getting your dough down pat than take Chef Willie's advise... most local mom & pop pizza joints or bakeries will be more than happy to sell you you pre measured dough balls... Before my GF's mom (they dont even buy any bread products, she does it all homemade once or twice a week) showed me how easy it is to make your own thats how i used to get it, & it usually is pretty darn cheap... But i still thinking making it on your own is a little bit more fun and better flavor...

 

 

Thanks again for looking everyone! I love sharring ideas on this site! SMF is the best!

post #22 of 27
Thread Starter 



 

Quote:
Originally Posted by Czarcastic View Post

Would you be willing to tell more about your dough recipe?

I've tried this a few times with disappointing results.  The bread is always soggy on the bottom.

Care to divulge your secret?  These look great!

 


Hey i posted the link to the recipe above...

 

When you say soggy are you talking about a loaf of bread, or more when you are making Pizza or something like what i did in this post?

 

You may want to invest in some stones... I would have used my pizza stone on this, but i was afraid the the 2 rolls were just to big... i still obtained a nice crisp bottom...

Now even if you are talking about a loaf of bread you can buy a loaf stone... made the same was as a pizza stone, just in the shape of a loaf pan... i highly recommend pizza & Loaf stones when working with bread & pizza type products... that will def help with your "soggy" problem.... it will give you a nice crisp outside and a soft center... plus it evenly distributes the heat...
 

post #23 of 27

I was also going to say they were stromboli's, then I saw you were from South Jersey and knew I didn't have to!  They look awesome!  Never tried the pulled pork either!  For your italian one, did your pork have any flavorings in besides just being smoked?  I'm thinking something like the Philly pork sammies, just plain smoked pulled pork, sharp prov, and broccoli rabe.  I can't believe pizza shops in Philly aren't offering up a stromboli like that!!

 

BTW I have had panzerotti's, a place we hang out down the shore used to sell them and they were awesome.  They have since stopped and I have been panzerottiless for about 5 years now...icon_sad.gif

 

Great post!

post #24 of 27
Thread Starter 



 

Quote:
Originally Posted by Shellbellc View Post

I was also going to say they were stromboli's, then I saw you were from South Jersey and knew I didn't have to!  They look awesome!  Never tried the pulled pork either!  For your italian one, did your pork have any flavorings in besides just being smoked?  I'm thinking something like the Philly pork sammies, just plain smoked pulled pork, sharp prov, and broccoli rabe.  I can't believe pizza shops in Philly aren't offering up a stromboli like that!!

 

BTW I have had panzerotti's, a place we hang out down the shore used to sell them and they were awesome.  They have since stopped and I have been panzerottiless for about 5 years now...icon_sad.gif

 

Great post!


Thanks :-)... I rubbed the Italian pork in the following before i smoked it (no exact measurement)

Seasond Salt

Italian Seasoning

Paprika

Cayenne

Garlic

Onion Powder

Mustard Powder

Rosemary
 

Oh yes, nothing like a South Philly Hot Roast Pork sandwich

 

They originated a town over from me (or so they say LOL), it was a small pizza shop... The demand was so great they have since closed opened up a small factory and now distribute to most of our local Pizzerias and other parts of the US... I would think they would maybe take mail orders...

www.panzarotti.net
post #25 of 27
Thread Starter 

Sorry, I just wanted to clarify my above post(s) the Original Tarantini Panzarotti's first store (form the 1960's) is actually still open in the City of Camden...

 

Didnt want to post wrong or false info... thanks & sorry

post #26 of 27

Man, those look very tasty!

post #27 of 27

looks great!  would you be willing to give us specifics like bread recipe, cook times and temps?

 

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