Pizza Today - August 2019 - 34

ACHY BAKY HEART

The distance between a pizza baker
and a bread baker is short. A pizzaiolo or
pizzeria owner who wants to step into the
baking world doesn't have to invest much.
All it takes is heart, motivation and a plan.
Here are some things to get you started:
* Educate yourself about breads. The
world of bread extends well beyond the
typical batards, baguette and sourdough
loaves. Flatbreads across the world are
made because they are tasty, fast to make
and popular. There are many great books
out there from great authors like Peter Reinhart, Michael Kalanty and Jim
Lahey. Steal and tweak existing recipes
like every baker. Most importantly go the
International Artisan Bakery Expo in Las
Vegas, concurrently with Pizza Expo, every
spring.
* Set yourself up with a plan. Who and
where will you sell these breads? Is there
room in your lobby for breads or a merchandiser for sandwiches? Who and when
are you going to make the dough, proof
the loaves and when will you bake them
without getting in the way of your pizza
operation?
* Use your existing ingredients. Many
flatbreads around the world are accompanied by vegetables, meats, fruit and nuts.
This can include olives, garlic, sausage,
Parmigiano, feta, Asiago, onions, green
peppers, ham, jalapeños, mushrooms,
potatoes, spinach, artichokes, hot peppers,
prosciutto di Parma, capicola, walnuts and
even pineapple. Your whole wheat, spelt,
rye as well as ancient grains, can be mixed
with high-gluten with delicious results.
THE WORLD OF BAKING IS BROAD AND
MAY SEEM DAUNTING but the more you

work at it the better you will get. Here are
some technical secrets that I have found to
make baking breads easier.
* Couche. This is a linen fabric to hold
bread forms while proofing.
* Benneton. These are straw or plastic
baskets in the form of a boule, (round
bowl) or batard, (long, fat loaf ). They help
retain the structure of the bread while
proofing.
* Bakers parchment. When you are
loading flatbreads onto large sheet pans,

3 4 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 9

this will save you from trying to scrape the
bread off.
* Egg wash. People are like bass. If you
stick something shiny in their face, they'll
bite. In typical bread ovens, steam is used
to get a shiny crust. Using egg wash with
30- to 50-percent water is a great way to
get a shine from any dough. This is magic
when your conveyor oven doesn't (and
never will) steam.
* Razor blades and small plastic cutters.
Couldn't do without them.
* Always sample your breads. A bread
sample in a hungry person's mouth is
worth all the advertising in the world.
When you really think about it, bread
baking should be right up your alley.

Spinach Pide, (Pee-DAY)
Flatbread
This is a Turkish flatbread made in hot ovens.
It is another favorite of mine and once you get
the dough-knot mastered, it'll be a real showstopper for your customers. I tell people that this
is just like a spinach-artichoke dip pie. Oh yea!
1 9-ounce proprietary dough ball (this
mix recipe can make 3 Pide)
1/3 cup red onions, chopped fine
1 tablespoon extra-virgin olive oil
1 1/2 cups blanched spinach, (IQF frozen)
1/3 cup canned artichoke hearts
chopped in nickel and quarter sized
pieces
5 heaping tablespoons whole-milk ricotta
5 heaping tablespoons grated Parmigiano Reggiano
Salt and pepper to taste
1 egg
3 cherry tomatoes for each pide quartered
1 tablespoon grated Asiago or Parmigiano for the top of each pide
Extra virgin olive oil after the oven
Procedure: Cook the onions with the
olive oil in a 475-degree oven for 5 minutes or sauté in a pan until transparent.
Place all ingredients (except dough)
including the onions in a large bowl and
stir together. Season with salt and pepper
to taste.
Form a narrow football shape with the
dough balls using your hands by stretch-

ing and pulling. The dough should be
approximately 12 inches long by 5 to
6 inches wide at the center. Place on a
parchment covered sheet pan. (2 pide
will fit down a half sheet pan)
Place 7 to 8 heaping tablespoons
of the spinach artichoke mix down the
length of the dough leaving 1 inch on
each side and 2 inches at each end to
tie a knot.
For the knot, first fold over each side of
the Pide running the length of the dough
to form a small wall (it will look like ships
hull). Gently grab the end of the dough
with one hand while your other hand is
on the dough near the spinach mix. Very
gently begin pulling the dough with your
right hand while holding the pide with
your left. You should be able to get
4 to 6 inches of dough for the knot- if you
"can-knot", you will need to bring dough
from the sides of the pide toward you or
push the filling back.
Take the excess pulled dough with
your right hand, twist and form a dough
circle around your left index finger. Now
push the end through the circle in your
left hand to form a knot. Even if you have
just a little dough to peek through, you
will be able feed it through. If you have
a lot of dough to start with, you may use
two fingers which is much easier. Just
remember "knot" to pull too much or the
dough will rip.
After the knots are tied, twist each knot
in opposite directions for eye appeal.
Break egg in a bowl and add 3 tablespoons of water and mix with a fork.
Using a brush, egg wash the entire
length of the pide. This will give it a nice
shine. Add the tomatoes on the pide.
(Optional: sprinkle poppy or sesame
seeds on the egg wash for dramatic
effect.)
Place in a 495-degree oven for
20 to 25 minutes until the dough is
golden brown and the mix is cooked
through. Spritz with a rope of extra virgin
olive oil and serve.

Ciabatta with old dough
starter (Pâte Fermentée)
Ciabatta is the Italian "Slipper" bread because
of its appearance. This recipe uses old pizza
dough as the Biga or pre-ferment and gives it


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Pizza Today - August 2019

Table of Contents for the Digital Edition of Pizza Today - August 2019

Pizza Today - August 2019
Commentary
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Supply Alternatives
Baked Goods
Pizza Toppings: Mortadella
Seasonal Pastas
Artificial Intelligence
In-House Delivery vs. Third Party
Pizza & Pasta Northeast Preview
Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today on the Road: Park Street Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2019 - CT1
Pizza Today - August 2019 - CT2
Pizza Today - August 2019 - Pizza Today - August 2019
Pizza Today - August 2019 - Cover2
Pizza Today - August 2019 - Commentary
Pizza Today - August 2019 - 4
Pizza Today - August 2019 - 5
Pizza Today - August 2019 - 6
Pizza Today - August 2019 - 7
Pizza Today - August 2019 - Contributors
Pizza Today - August 2019 - 9
Pizza Today - August 2019 - Expo Spotlight
Pizza Today - August 2019 - 11
Pizza Today - August 2019 - @ Pizza Today
Pizza Today - August 2019 - 13
Pizza Today - August 2019 - Conversation
Pizza Today - August 2019 - 15
Pizza Today - August 2019 - Man on the Street
Pizza Today - August 2019 - 17
Pizza Today - August 2019 - Tony’s Trending Recipe
Pizza Today - August 2019 - 19
Pizza Today - August 2019 - Knead to Know
Pizza Today - August 2019 - 21
Pizza Today - August 2019 - 22
Pizza Today - August 2019 - 23
Pizza Today - August 2019 - Destinations
Pizza Today - August 2019 - 25
Pizza Today - August 2019 - Supply Alternatives
Pizza Today - August 2019 - 27
Pizza Today - August 2019 - 28
Pizza Today - August 2019 - 29
Pizza Today - August 2019 - 30
Pizza Today - August 2019 - 31
Pizza Today - August 2019 - Baked Goods
Pizza Today - August 2019 - 33
Pizza Today - August 2019 - 34
Pizza Today - August 2019 - CT3
Pizza Today - August 2019 - CT4
Pizza Today - August 2019 - 35
Pizza Today - August 2019 - Pizza Toppings: Mortadella
Pizza Today - August 2019 - 37
Pizza Today - August 2019 - Seasonal Pastas
Pizza Today - August 2019 - 39
Pizza Today - August 2019 - Artificial Intelligence
Pizza Today - August 2019 - 41
Pizza Today - August 2019 - 42
Pizza Today - August 2019 - 43
Pizza Today - August 2019 - In-House Delivery vs. Third Party
Pizza Today - August 2019 - 45
Pizza Today - August 2019 - 46
Pizza Today - August 2019 - 47
Pizza Today - August 2019 - Pizza & Pasta Northeast Preview
Pizza Today - August 2019 - 49
Pizza Today - August 2019 - 50
Pizza Today - August 2019 - 51
Pizza Today - August 2019 - Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today - August 2019 - 53
Pizza Today - August 2019 - 54
Pizza Today - August 2019 - 55
Pizza Today - August 2019 - Pizza Today on the Road: Park Street Pizza
Pizza Today - August 2019 - 57
Pizza Today - August 2019 - 58
Pizza Today - August 2019 - 59
Pizza Today - August 2019 - 60
Pizza Today - August 2019 - 61
Pizza Today - August 2019 - 62
Pizza Today - August 2019 - 63
Pizza Today - August 2019 - Product Showcase
Pizza Today - August 2019 - 65
Pizza Today - August 2019 - Pizza Today Yellow Pages
Pizza Today - August 2019 - 67
Pizza Today - August 2019 - 68
Pizza Today - August 2019 - 69
Pizza Today - August 2019 - 70
Pizza Today - August 2019 - 71
Pizza Today - August 2019 - The Marketplace
Pizza Today - August 2019 - 73
Pizza Today - August 2019 - 74
Pizza Today - August 2019 - 75
Pizza Today - August 2019 - 76
Pizza Today - August 2019 - 77
Pizza Today - August 2019 - 78
Pizza Today - August 2019 - 79
Pizza Today - August 2019 - 80
Pizza Today - August 2019 - Reader’s Resource
Pizza Today - August 2019 - Mike’s Monthly Tip
Pizza Today - August 2019 - Cover3
Pizza Today - August 2019 - Cover4
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