Anyone ever make Italian (round) pizza bread,...

the kind without the hollow puff and with a small hole pinched in the middle (to prevent excessive rising)? These are used for hefty sandwiches, mainly used for the famous hotdog or sausage sandwiches by the reknowned Jimmy Buff's (etal) of Newark, N. J. Usually about 7" - 8" diameter and ~1.5" thick. They are cut in half and opened in the middle to stuff the dogs, peppers, onions and sliced potatos in. Best hotdog or sausage 'wich I ever had!! Like to see some techniques used.

And - dang those sandwiches look good! What are the contents? I hope you get some suggestions on this...I live in Nebraska and don't plan on a NJ trip anytime soon but I'd love to try this if you get a recipe for the bread.

Trish

I went to the site and then to some restaurant reviews. One review described it as a 1/2 disc of italian bread, scooped out...another like a puffed up pita. Since I've never seen one..does this sound logical, that it is a large italian bread "bun", 7-8" in diameter, sliced in half longitudinally, rather than horizontally and then scooped out a bit to look somewhat like a over stuffed/puffed pita?

From what I've been able to gather, the pizza bread is made from standard Italian bread dough rolled out to about 1 inch thick and about 7 inch diameter. Don't forget the hole in the middle..about an inch wide. It's supposed to keep the puffing up down? Some crumb may be removed if too thick to put the goodies in.

'cept baked, and with a softer crumb..not boiled,,yum with hot sausage, peppers, onions, some sauce and cheese..parm/reggiano ? sp)

*said in best halting Capt Kirk voice*

:D They look pretty swell! So maybe do the hotdogs like a Rutt's dog. Be careful the ones that are deep fried are made special.

This sure is an old thread! I've been pursuing this recipe also and on this website. As posted above, if you check out on the Internet or Youtube, you will see how this bread became popular in NJ. I came close to a recipe by using pizza dough, but the dough seems more enriched, like a white bread dough. I baked it in 9" pie pans and used a SS whiskey shot glass for the hole in the middle. See another thread on here for pizza bread by me to see pics!

Me too been looking for years

I make it using pizza dough. Can’t find any recipe, and I’m from Newark and a home bread baker.

Good, is it heavy should not be heavy and what bread recipe did you use? Looks like Muffellta bread

This is something like what is described here. It's called puccia. this is a video that shows the process. Easy to make and very good.

https://www.youtube.com/watch?v=b_jGYR68z5I

I didn’t reply correctly. See my comment below.

Juan replayed to you after watching the video. I have a good pizza dough in the fridge for 3 days from thr pizza bible will dry it using that dough, dont think is has to ferment for 3 days tough and my pizzas were amazing with this dough

Excuse my spell check, lol

Yum yum

Yum

THis breads looks perfect, i tried it a few times, the bread broke all apart after my first bite, looked perfect though,even called sorrento bakery and they did respond via e mail saying they do ship, but can be very pricy, just sent a response asking how much?

Pizza Bread is different than what was in the video. It’s more enriched and softer crumb, almost like white bread, and light.

I am loosing my mind for an Italian HD in SC what video

Good, is it heavy should not be heavy and what bread recipe did you use?