Here's what I do...
Once you have the dough, the rest is a simple matter of layers, rolling a baking...
- 4-1/2 Cups COLD Flour (Measure flour and let it chill in the refrigerator for 1 hour or more)
- 1 large Pinch Salt
- 1 tsp Instant (quick rise) Yeast
- 1/4 Cup Olive Oil
- 1-3/4 Cups COLD Water (measure the water, then add ice cubes for a few minutes, remove ice, or measure and put in the fridge for a few hours... Colder the better)
- OK, did you read the 2 COLD ingredients. Takes an extra hour or two of planning, I measure the water and the flour and pop them in the fridge for a couple hours to get cold. The small amount of yeast, relative to the amount of flour and the cold will make for a flat bread, almost no fermentation (rise). Just enough to soften the taste, but not make a big rise.
- In my pre Kitchenaid days, I mixed and kneaded this recipe in a gallon size ziplock bag. Worked great, largely I believe because of the oil in the recipe. Without that, the dough would be too sticky to mix in a bag. But this sure made clean up easy.
- Mix the dry ingredients first
- add the water and oil about a fourth of each at a time
- mix well until all the flour is hydrated and you form a large dough ball in your bag
- continue kneading for about 10 minutes, or if you use your kitchenaid, use the dough hook attachment, and allow the machine to knead for 7 minutes
- And now, time to divide... Generously sprinkle a work surface with flour. Also, prepare 4 ziplock sandwich size bags (bigger works fine as well) by spraying the insides of them with spray canola oil.
- Plop the dough ball into the flour and coat well. Divide into 4 equal parts (or fewer if you know you are making larger pizzas). Put each dough ball into a prepared ziplock bag and refrigerate at least 6 hours, and preferably overnight.
OK... Here's what I did...
Chicken Cordon Blue Pizza Roll Up
- 1 Ball Pizza Dough
- 1/2 Pound Thin Sliced Deli Ham
- 1/2 pound Thin Sliced Deli Chicken
- 1/2 Pound Sliced Swiss Cheese
- 1/4 Cup Yellow Deli Mustard
- 1 Large Egg (Beaten for egg wash)
- 2 TBS Herbes de Provence
- Pre-heat oven to 350 degrees
- Stretch the ball of dough into a rectangle, on a floured surface, continue to roll out the dough until you have a rectangle about a foot and a half wide bu a foot tall.
- Layer the sliced Cheese, Ham and Chicken lunch meat and drizzles of the Deli Mustard, leaving the top 1/4th of the rectangle empty.
- Starting from the bottom, roll up the dough to form a tight log shape.
- Pinch the edges, sides, any seams.
- Use the beaten egg and a pastry brush to "wash" or coat the log. Especially the seams and the top.
- Sprinkle the herbs on the top, using a knife point, make several slits in the log to release steam.
- Bake for 45 minutes until the outside of the log is a golden toasted brown color.
- Allow to cool for at least 30 minutes before slicing to serve warm
- Or chill overnight in the refrigerator and then slice for a cold sandwich... And ENJOY!