Make a Pizza Dough Sandwich, Bread
A sandwich on the beach or near a beautiful tree is a simple but deep pleasure, but it can be easily spoiled by raw bread, or, conversely, bread so hard and sticky that it can damage a delicate mouth. Luckily, sandwich lovers at America’s Test Kitchen have singled out the perfect bread for picnics, hikes, and beach walks – a loaf of baked pizza dough.
When folded into a square shape and baked in the oven, the pizza dough turns into a chewy yet tender loaf of bread, almost a ciabatta, but fortunately for the palate and weak jaw, not quite a ciabatta. It can be sprinkled with seasonings and stacked with pickles while maintaining its texture, which is more than what I can say about bread in Subway, which dries up in minutes. (Why did I choose Subway? I had an Italian BMT last week and am still crazy about raw bread.)
Yes, using pizza dough as bread requires a little baking on your part, but only baking – no stirring or measuring. All you have to do is buy a chilled pizza dough, cover it with oiled plastic wrap, and let it rise on greased parchment for about an hour. Then bake in the oven at 425 degrees for about 15 minutes. (Read ATK instructions for details.)
I’m going to agree with you, I wasn’t completely sober when I made this bread, and I definitely didn’t follow the instructions exactly. I set the temperature to 400 ℉ instead of 425 ℉, forgot to grease the loaf with oil, then completely forgot about it and left it to bake for almost 35 minutes. It still turned out great, which is another win for pizza dough bread.
After the bread had completely cooled down, I made a sandwich out of it filled with various sausages, lots of mayonnaise, olive tapenade, mozza, and pickles, then put it in a sandwich bag and hung it in the refrigerator overnight. (I also made much the same smaller sandwich and ate it right away.) The next morning I took it out of the refrigerator and left it at room temperature for a few hours, then ate it. The day-old sandwich after the refrigerator was almost indistinguishable from what I had eaten the day before, if not better.
What does all this mean? This means that pizza dough bread is the perfect choice for people who like thick, pressed sandwiches with lots of hearty toppings, but hate raw and / or aggressively chewy, spicy breads. This is also good news for people who love to pack their lunch and take it out into the countryside, as this bread does an incredible job of handling fluctuations in temperature and extended periods of inactivity. My only criticism is that the bread itself is pretty simple, but it’s easy to fix by pressing some coarse salt, Parmesan cheese, or even olives or herbs into the top of the loaf before baking – a step I fully plan on doing next time. time (and trust me, it will be next time).
Super sandwich bread will be baked from pizza dough | America’s Test Kitchen