The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A taste of Philly in Southern California

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Elagins's picture
Elagins

A taste of Philly in Southern California

One of the things my family really used to enjoy when we lived in Philadelphia was the pepperoni bread from Marciano's Bakery in Manayunk, right across the Schuylkill River from our house.

Since we had some friends from Philly visiting this weekend, I decided to take a shot at reproducing our favorite. I can't get the pic to upload, but you can see it at http://www2.snapfish.com/slideshow/AlbumID=1359101022/PictureID=40578588022/a=156993369_156993369/

Basically, I took my standard pizza dough, which I store in boules of 300g, and instead of spreading it, rolled it flat and roughly square, then filled it with a mix of mozzarella, hot pepper jack cheese and pepperoni slices. I let it proof for about 30 minutes, then baked it on parchment at 375 for half an hour.

Great for a Sunday football brunch. Only bad thing was that New Orleans creamed the Eagles ... oh well, there's always next week.

Stan Ginsberg
www.nybakers.com

janij's picture
janij

Is it flat?  I am assuming that is what you mean.  I would love to see a picture of it.  it sounds very good.

Cooking202's picture
Cooking202

a similar bread, but roll it out, place the fillings down the center, cut about 1" strips down each side and braid over the filling.  Looks just like the Blueberry Cream Cheese Braid here on the board.


Carol

Elagins's picture
Elagins

mine's more like a jelly roll ... but great stuff, no matter how you make it!