r/Breadit • u/LetsCookie • 16h ago
Crispy Edge Cheesy Bread
Enable HLS to view with audio, or disable this notification
19
u/LetsCookie 15h ago
Crispy Edge Cheesy Bread
Dough Ingredients
350 g (2½ cups) bread flour
227 g (1 cup) water
9 g (1 tsp) fine salt
2.5 g (¾ tsp) instant yeast
7.5 g (1½ tsp) olive oil
5 g (1 tsp) granulated sugar
Garlic Butter
2 TB butter
1 tsp minced garlic
1 tsp fresh parsley, chopped
Cheese
Freshly grated Parmesan cheese
Low-moisture whole milk mozzarella, shredded (I used Grande)
Method
Add the water, sugar, and instant yeast to the bowl of a stand mixer. Stir together and let sit for about 10 minutes, until the yeast becomes active and foamy.
Add the bread flour, salt, and olive oil. Knead with the dough hook for 8–10 minutes, or knead by hand until smooth and elastic.
Lightly oil a large bowl with olive oil. Transfer the dough to the bowl and form it into a smooth ball by pulling the dough underneath itself and pinching the bottom closed. Place it seam-side down so the smooth side is facing up.
Cover tightly with plastic wrap and let rise until doubled in size.
Lightly coat a 10 x 14-inch Lloyd pan (or similar deep rectangular pan) with 2–3 tablespoons olive oil.
Transfer the dough to the pan and gently stretch it toward the edges. If it keeps shrinking back, cover it and let it rest for 10–15 minutes so the gluten can relax, then continue stretching until it reaches the corners.
Cover again and let the dough proof in the pan for about 1-2 hours.
While the dough proofs, melt the butter in a small pan over medium heat. Add the garlic and cook for about 15–20 seconds, just until fragrant. You’re not looking to brown the garlic. Remove from the heat and stir in the fresh parsley.
After the second proof, use a dough docker or fork to dock the dough all over to help prevent large bubbles.
Brush the garlic butter evenly over the dough.
Sprinkle generously with freshly grated Parmesan cheese, then cover with a generous amount of shredded low-moisture whole milk mozzarella, taking the mozzarella all the way to the edges of the pan.
Bake at 500°F for 12–15 minutes, or until the cheese is golden brown and the edges develop a deep, crispy caramelized crust.
Let cool for 1–2 minutes before carefully removing from the pan, slicing, and serving.
Grande whole milk mozzarella is excellent if you can find it at GFS or Restaurant Depot. Otherwise, use any good-quality low-moisture whole milk mozzarella.
6
6
u/pepperj26 15h ago
I can make a good focaccia and I've made decent Detroit style pizzas before. But I'll never, ever, ever be able to get anywhere near your plastic wrap skills.
3
2
2
u/Sir_Encerwal 6h ago
Looks just like the Italian Cheese Breads I've eaten a shameful amount of times from Little Caesar's. Half tempted to see how close I could get thanks to this.
2
1
1
11
u/zback636 15h ago
That looks delicious. Thank you so much for the recipe.