|
#1
20th March 2010, 09:35 AM
|
||||
|
||||
|
Pizza vs Bread? Pizza Bread!
One of the local grocery stores back home had something they made in the bakery that I have always taken for granted, until I moved here and realised I couldn't get it anymore: Pizza Bread. That's how it's labelled.
[Local grocer] Fancy Bakery Pizza Bread $1.99 Where "People" Meet "Service" It was a simple, oblong bread - almost pizza dough, but a little lumpier; and it was smothered in tomato sauce, italian herbs, and sprinkled liberally with mozzarella cheese (occasionally cheddar cheese). The final result was put in a plastic bag and sold underneath the bagels. The texture of the bread was lusciously soft with just barely any elasticity - not firm like most pizza doughs. It wasn't breadstick-soft, either. The whole thing was quite large, ranging from about a foot to a foot and a half long. Half of one was more than enough to fill you up, and then you had more for later. I wouldn't even heat mine up, it was like getting delicious leftover pizza, the freshest way possible. ...  Has anyone ever seen anything like this? Or have a recipe? I'm really jonesing for one of these... 
|
|
#2
20th March 2010, 10:26 AM
|
||||
|
||||
|
It's not exactly the same, but would Boboli be something like it? Those are pretty easy to find in most grocery stores.
ETA: After reading your description again, I'm thinking that the difference would be that the tomato sauce is cooked into the Boboli, but I'm guessing it was fresh at the bakery.
|
|
#3
20th March 2010, 11:05 AM
|
||||
|
||||
|
They sell something similar, and pizza bagels, at grocery stores in Vancouver. Or at least I think they still do - I ODed on the stuff many, many years ago by taking it for school lunches, and haven't touched it since...
|
|
#5
20th March 2010, 11:14 AM
|
||||
|
||||
|
Thanks, Roo, but no, it's nothing like Boboli. My husband is a big fan of Boboli, so I make those every now and then, and while pretty good, it's just not the awesomeness that is Pizza Bread.
 It was indeed something you could find in the fresh baked section of the grocery store. Someone at that store was making these by hand. So yummy!
|
|
#6
20th March 2010, 11:48 AM
|
||||
|
||||
|
It sounds sort of like focaccia to me. Like pizza, it can be made with toppings to suit the maker; I tend to make it with olive oil, garlic, and onions on it. Let's see if this photo will show up:
|
|
#10
20th March 2010, 12:29 PM
|
||||
|
||||
|
Nope, not like that.
Pizza bread is some sort of flat, long bread - it's borderline pizza dough - covered in sauce and cheese and sold in a plastic bag, like bread. I can't find pizza in a plastic bag outside of the refrigerated section, so I guess "Pizza Bread" it is. I'ma draw a picture of it.
|
|
#13
20th March 2010, 12:40 PM
|
||||
|
||||
|
Actually, this picture looks like an uncooked version of it.
 The kind at the grocery store wouldn't have so many fancy herbs in the crust bit, but it's similar-ish. Sometimes when I make homemade pizza dough, and it grows all weird and warty and bubbles in odd spots, it's more like the "pizza bread" I remember than regular pizza. More yeast than regular pizza dough? ETA: thanks, mle.
|
|
#14
20th March 2010, 12:59 PM
|
||||
|
||||
|
Quote:
It looks yummy though.
|
|
#16
22nd March 2010, 07:53 PM
|
||||
|
||||
|
Here we have pizaman, Chinese-style steamed buns filled with pizza goo (tomato sauce, cheese, spices, meat). They look a little somethin' like this:
 Om nom nom nom. This one is a little more tomatoey:  ETA: They're not what you've seen at the store, but they are delicious and relatively easy (and fun!) to make.
Last edited by takowasakun; 22nd March 2010 at 08:02 PM. Reason: Ceci n'est pas une correction.
|
|
#18
22nd March 2010, 09:34 PM
|
||||
|
||||
|
Mmm, pizza bread. I'll go get some and eat it in your honour, Salambo.
|
|
#19
22nd March 2010, 09:46 PM
|
||||
|
||||
|
Hum bao = hot pockets!
|
|
#20
13th July 2010, 06:42 PM
|
||||
|
||||
|
I. HAVE. DONE IT.
Tonight, I experimented, and I made PIZZA BREAD. Bad phone pic. Also note the baking sheet underneath it was not the one used to cook it on - I transferred it to that one so I could stick it in the fridge for faster cooling to speed the commencement of nomming:  Holy shit. I am in flavour country. The soft bread? I modified a soft burger bun recipe and came up with this: (All bread machine) 3 cups bread flour 1/4 tsp salt 1 tbsp sugar 1 cup warm milk 2 tbsp butter 1 packet of instant yeast (around 2 1/4 tsp) Set to the Dough setting and let that go through the whole cycle (about 45 minutes). Greased a cookie sheet with butter, then hauled out the whole sticky lump of dough (it technically rested for about ten minutes when my friend called) and just gently pushed it toward the edges - not packed in against all the seams, though I suppose you could if you wanted to, but that would take away from the authentic irregular, lumpy shape of the beast. So, large lumpy but gently flattened out mass of dough into greased cookie sheet. I pricked the whole thing over with a fork, then used a canned pizza sauce - that was tricky, because there are so many varieties and so many ranges of tang and consistency that tomato sauce comes in. I opted for a can of Muir Glen Organic Pizza Sauce. It wasn't the least expensive (I didn't want it to taste like Chef Boyardee) and it wasn't the most expensive (do your tomatoes produce seed rubies?). Turned out to be the right choice. I used shredded cheddar from a bag - sometimes they'd use mozza, sometimes cheddar, cheddar is what I had, and either are fine with me. So I sauced it (I used maybe 1/4 of the can for the whole thing, don't overdo it), then I sprinkled the cheese all over. Not skimping, but not drowning it, either. I popped the whole thing into a 400 degree oven for 12 minutes until it was very lightly browned. Let cool. That's it. Bingo. PIZZA BREAD.
|
|
#21
13th July 2010, 06:53 PM
|
||||
|
||||
|
Ooh, that looks delightful, Salambo. I may have to try that myself in lieu of buying it (neener neener
 ).
|
|
#22
13th July 2010, 06:57 PM
|
||||
|
||||
|
Quote:
I'll have to see if my mom can fit some in her suitcase when she comes to visit at the end of the year. Just to see how close I got. It's pretty damn close to what I remember, but it's literally been years...
|
|
#23
13th July 2010, 07:01 PM
|
||||
|
||||
|
Quote:
1 slightly beaten egg white - whisk until lightly frothy! This will help with the texture.
|
 |
| Giraffiti |
| Bread > Pizza!, Bread < Pizza! |
|
|
Linear Mode
