Pepperoni Twists (Bread Flour/Artisan Flour Version

Serves: 12 | Prep Time: 60 min | Cook Time: 15 min  

Ingredients

Topping

• 1 Tbsp (3g) dried oregano
• 6 Tbsp (90g) grated Parmesan cheese or DF alternative

Dough

• 2 cups 454 g to 2 1/4 cups. 510g warm water, 110 to 115°
• 1 Tbsp (9g Saf-Instant Yeast OR 1 pack quick rise active dry yeast.
• 2 Tbsp (28g) olive oil
• 4 cups. 560g Better Batter Flour Bread Flour Blend or Artisan Blend
• 1/4 c (50g) sugar
• 1 Tbsp (17g) salt
• 1 tsp (1g) dried oregano
• 2 tsp minced fresh garlic, about 2 cloves OR 1/4 tsp garlic powder

Filling

• 6 oz shredded mozzarella cheese or DF alternative, divided.
• 4-8 oz thin sliced pepperoni, diced into small pieces, optional.
• 3 Tbsp (13g) olive oil
• 2nd half of divided oregano/Parmesan Topping (above)

 

Instructions

Mixing:

By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.
Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing. ( do not panic.)

 

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). (This could take up to 90 minutes in a colder environment. This could take up to two hours. (This must happen before we proceed with the rest of the recipe.) This option can happen after warm proofing. Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use.

Preheat and Prepare. Heat the oven to 450F. Prepare a jelly roll (15 inch) pan with parchment paper and set aside.

Combine 1 tbsp oregano and 6 tbsp Parmesan cheese in a small bowl. Divide the mixture in two, sprinkling half of it onto the prepared jelly roll pan, and setting aside the other half.

Shape and Transfer the hydrated dough to a pastry mat or a lightly floured counter.

Roll the dough into a rectangle about 12×15 inches in size. Cut the dough in half. Line half of the dough (this will be your bottom half) evenly with half of the mozzarella cheese. Top with pepperoni, and then the remaining cheese. Lay the second half of the dough over top of the first half, forming a large 'sandwich' – press lightly on the dough and around the edges to seal. Use a sharp knife or pizza cutter to cut the dough into 12 strips. Working gently, transfer the strips to the prepared pan, twisting as you transfer them onto the pan.

Press the ends of the dough down onto the pan to help maintain the 'twist.' Brush strips with olive oil and remaining cheese seasoning mix.

Prove and Bake. Allow to rest for at least 5 minutes, but no longer than 30 minutes. Transfer the pan to preheated oven and bake for 25-30 minutes, or until golden brown. Remove from oven and serve.

Bakers note: These are great eaten the same day you make them but if you want to make them ahead of time you can wrap them tightly in foil and reheat them in a 350° oven or medium coals for about five minutes.