December 30, 2010 - 11:06pm
Recipe for Italian "Pizza Bread" used for sandwiches.
I've been looking for a recipe for this bread. The closest thing to it is Ciabatta to make "Italian style hot dogs" sandwiches.
Any of you bread bakers have a recipe for this to share? I know this bread is a "Newark, NJ " bread as I originate from that area where Jimmy Buffs started his famous Italian Style Hot Dogs.
This bread looks like a big bagel, about 9" round, with a hole in the middle. It seems to be an enriched bread but I can' find a recipe or method for making it.
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Doesn't look like more than just a loaf(small, half) of probably Italian bread, which is often enriched, somewhat. Or maybe a muffuletta type loaf(half, no seed toppings), round, pressed very firmly in the center before baking.
They do call it pizza bread though, but doesn't really look to much like pizza dough. Too fluffy looking. Maybe it's got Italian seasoning mixed in the dough? But pizza dough is just bread, so very well could be, with a little more yeast, and thicker.
There is a popular Italian bread recipe on the home page here, in the favorites section. There are also muffuletta recipes to be found here using the search box.
There are several hits with a web search for "Italian hot dogs" etc.
They look good. Like real gut busters.
Good luck.
Thanks for the reply. You see the "pizza bread " at various times, and around 3:05 when he's cutting it. The bread comes round, cut in half for a half of hot dog or sausage and also quartered. Muffulata bread looks close but without sesame seeds. The crumb is almost like white bread with a light golden crust. An excellent sandwich bread. Could possibly be pizza dough.
I can't believe this bread originates from my old neighborhood in Newark, NJ where the Italian Hot Dog originated.
"Italian Style hot dogs" on "pizza bread" are real good. A little healthier if you make them at home, not as greasy from being deep fried as we grill the hot dogs, but people do like them.
I am working on this recipe, getting very close. This is one I made the other day, but today I did something different and it came out better. We enjoyed today's lunch eating Newark Italian Style Hot Dogs on this pizza bread.
Looks pretty close... now slice down the middle and see if the nice yeast pockets are there... now slice it in half again looking for the same yeast pockets. The taste as I recall should be ever so slightly salty and slightly chewy with a yeasty flavor... lastly, it should not fall apart when stuffing it with all the goodies, Hot dogs, which you can't get today... heck, you can't even get the good crackling, all beef, natural casings Sabrettes... I now use Nathan's natural casings or Boars Head all beef natural casings
Regards
Hello!
Any chance you could please post your recipe? Thanks!
This is a pic of some Ciabatta Rolls with "Pizza Bread" in the background that I made today. This pizza bread came out excellent, puffy and the right texture for Italian style hot dogs or sausage with peppers and onions. We also like this bread for a muffalatta type sandwich.
So, where is the recipe posted?
They said they used a 'no knead dough' from ABin5, which I'm assuming is the book "Artisan Bread in 5 Minutes a Day." Look down a few posts for where he said where he got it.
Don’t see the recipe in the book
Looks great! Please share your formula if you can.
Yeah, looks good however, refer to my last e-mail.
Regards
I used a no knead dough from ABin5, the olive oil dough. I use this dough for pizza also. I make the dough the night before and bake pizza, rolls or Ciabatta with it. If youneed therecipe, let me know but it's on the Internet.I' mon a tablet, getting use to it!
I'm not sure we're talking about the same bread but in Italy there is a bread called frisella typical of Puglia and it is made from durum wheat. It is toasted and left to dry. You can eat after it has been moistened in water.
I’ve had some more feedback on Pizza Bread from the Newark, NJ FB Group and from hungrybrowser. It seems the bread is made using pizza dough. A recipe is not found and bakeries that make this bread and is still available in local NJ stores, won’t give the recipe or ingredients out. Rob
I was born in Newark and am now living in northern Maine. I miss Jimmy Buff’s and Tommy’s in Elizabeth. I’ve tried making my own bread with nothing close to being successful. I tried my local supermarkets Ciabotta bread. It was O.K. but still no cigar. So what could I do? I cheated. Having ordered some Jimmy Buffs on Goldbelly.com, I was surprised how good they actually are when reheating and they freeze very well especially after I vacuum seal each sandwich individually. I get Best and Sabretts hotdog brands up here as well as IMHO the lesser other brands, Nathan’s and Hebrew National. I have no problem replicating the taste and texture of the potatoes, onions and peppers. However it’s the bread that makes the sandwich.
On my 1st trip to NJ in years, I packed a large cooler. My first stop on the way back to Maine was Carmen’s Bakery in Union. I purchased 12 Pizza Breads. Then I went to Jimmy Buffs in West Orange where I purchased 12 Double Dogs and 6 Double Sausage. When I arrived home a couple of days later I vacuum sealed each sandwich and all the Pizza breads individually. 2 days later, I defrosted one of the double hotdogs. I removed the dogs, onions and peppers and placed them in a frying pan with a couple of tablespoons of Olive Oil. The bread was a little moist in the center so I heated my oven to 425 and placed the rolls open end down so the heat actually started to dry out the center. I prepared the contents and after 3-4 minutes, took the roll out and filled it up. It came out like I just left Jimmys.
Now my son and his kids love them too, so I probably have enough sandwiches and loafs of Pizza bread to get me to my next trip to NJ in late October.
The only way to get it, I made it twice just moved to SC and both times way to heavy and dense and broke apart. Will keep trying but the bread for Italian HD IS VERY light and stays together. I have the hot dogs and sausage down., now it is just the bread, bummer
Don’t add too much flour, and it seems the crumb is like white bread, so maybe milk. Not sure what recipe you used. It seems to be more enriched, like maybe with milk, than pizza dough.
I used the one you said you used. The olive oil dough. I had the book. So I tried 3 different times with the same dough. Still to dry and very heavy. Your photo with the ciabatta rolls looked perfect. Did not see the inside though
As mentioned previously, I am still making pizza bread from either pizza dough or olive oil dough from ABin5, which is similar. Still chatter about this bread in the FB Bread Groups and FB Newark 50’s Group after I post pics of the bread and hot dogs. There’s a whole thread about this in that Group on FB, Newark, 50’s, 60’s & 70’s.