I've posted these before . I got the idea from an episode of Diners , Drive-ins and Dives .
Stuffed , baked off and cut into strips . Then pressed in a panini maker . I skip the press part .
I usually make dough ahead of time and let it ferment in the fridge a couple days . Lately I've been having good luck just doing it early the day of and letting it sit on the counter .
I mix the flour 50 / 50 . KA all purpose and KA double 00 . Yeast , salt and sugar all get eye balled . Water starts at 120 degrees to dissolve the sugar ( in the bowl of a stand mixer ) . When the temp drops to 110 I add the yeast and let it sit until it foams .
Add the flour to the yeast mixture and spin it up just until it gets crumbly . Stop the mixer and throw a towel over the whole works . Let it sit 10 minutes or so .
Now I add the salt . I don't add the salt in direct contact with the yeast . Just how I learned it . Spin it up until mixed . Then I turn it out into a bowl with Olive oil . Coat completely with oil . Plastic wrap over the bowl , then covered with a towel . Set in a warm place . One rise , punch it down and recover . I don't punch it down again until I'm ready to use it . Just keep an eye on it so it doesn't collapse on it's own .
Dough rolled out . I went with Salami , Pepperoni , green bells and onions . Sliced motz for the cheese .
Here's the first layer . Full slice of cheese on the bottom helps to keep the dough from getting soggy .
I use a strip of cheese in between the layers to hold things together .
Then restack . Second layer .
Full slice of cheese on top . Same as the bottom . Keeps the moisture away from the dough .
I do this on non stick foil so I can use the foil to help roll it over .
This dough came out great for short notice .
Stretched really nice without tearing .
Crimp back together . I just let the dough stick to itself .
I use egg wash on the outside . I just mix the whole egg together .
Wash goes on first , then you cut the vent holes . If you cut first , then wash
you're sealing it back up .
The vent slits are about 2" apart . That's where I'll cut the sandwiches .
Baked off in a 425 degree oven until the inside reads 195 - 200 degrees .
This needs to cool almost all the way so the cheese can start to
reset . Helps the whole thing stay together . We eat it just warm , without pressing .
Took some nice slices . Really happy with the dough . Great chew .
Did some wings in the Ninja grill . I'm really liking this thing .
Does a great job .
Did some fries in the 360 . Made a nice meal and a change of pace .
Thanks for lookin .
Stuffed , baked off and cut into strips . Then pressed in a panini maker . I skip the press part .
I usually make dough ahead of time and let it ferment in the fridge a couple days . Lately I've been having good luck just doing it early the day of and letting it sit on the counter .
I mix the flour 50 / 50 . KA all purpose and KA double 00 . Yeast , salt and sugar all get eye balled . Water starts at 120 degrees to dissolve the sugar ( in the bowl of a stand mixer ) . When the temp drops to 110 I add the yeast and let it sit until it foams .
Add the flour to the yeast mixture and spin it up just until it gets crumbly . Stop the mixer and throw a towel over the whole works . Let it sit 10 minutes or so .
Now I add the salt . I don't add the salt in direct contact with the yeast . Just how I learned it . Spin it up until mixed . Then I turn it out into a bowl with Olive oil . Coat completely with oil . Plastic wrap over the bowl , then covered with a towel . Set in a warm place . One rise , punch it down and recover . I don't punch it down again until I'm ready to use it . Just keep an eye on it so it doesn't collapse on it's own .
Dough rolled out . I went with Salami , Pepperoni , green bells and onions . Sliced motz for the cheese .
Here's the first layer . Full slice of cheese on the bottom helps to keep the dough from getting soggy .
I use a strip of cheese in between the layers to hold things together .
Then restack . Second layer .
Full slice of cheese on top . Same as the bottom . Keeps the moisture away from the dough .
I do this on non stick foil so I can use the foil to help roll it over .
This dough came out great for short notice .
Stretched really nice without tearing .
Crimp back together . I just let the dough stick to itself .
I use egg wash on the outside . I just mix the whole egg together .
Wash goes on first , then you cut the vent holes . If you cut first , then wash
you're sealing it back up .
The vent slits are about 2" apart . That's where I'll cut the sandwiches .
Baked off in a 425 degree oven until the inside reads 195 - 200 degrees .
This needs to cool almost all the way so the cheese can start to
reset . Helps the whole thing stay together . We eat it just warm , without pressing .
Took some nice slices . Really happy with the dough . Great chew .
Did some wings in the Ninja grill . I'm really liking this thing .
Does a great job .
Did some fries in the 360 . Made a nice meal and a change of pace .
Thanks for lookin .