This recipe is for the bread that you need to make your pizza bombs. Follow the instructions there and then look under the notes section to see how to bake your pizza bombs. All you have to do is roll out your dough, cover it in sauce, stuff with all your favorite pizza toppings, seal, and then bake. You can keep these in the freezer or enjoy them right away. Mix and match them to create individual pockets for each member of your family. Just make sure they are properly marked so you know which is which. Check out what they are saying about this recipe over at The Benson Street:
“They are way better than any frozen pizza, hot pocket, bite, bagel, etc. that you can buy.”
Stop wasting your money on those processed freezer treats and make your own!
Ingredients
10 1/2 cups white unbleached bread flour
1/2 cup Domino sugar
1 tablespoon salt
3 rounded tablespoons saf instant yeast
3 quarter-sized piles of lecithin (squeeze in-don’t measure)
4 cups hot tap water
All your favorite pizza toppings: Ragu pizza sauce, Sargento mozzarella cheese, pepperoni, ham, veggies, etc.
Instructions
Mix dry ingredients.
Add lecithin and water.
Mix for 1 minute, then check dough.
Add flour or water if necessary.
Mix 5 minutes.
Grease pans.
Shape dough on greased counter and cover with dish towel.
Raise 25 minutes (or about 15 minutes in warm oven).
bake at 350 for 25 minutes.
Makes four loaves. 1 loaf=8 large rolls or pizza pockets, 16 dollar rolls, 1 pizza, 1 braid, 1 large calzone.
Whole wheat- same recipe, but add one cup of applesauce to replace one cup of hot tap water. Mix for ten minutes instead of five
Bread: Bake at 350 for 20-25 minutes
Rolls: Bake at 350, 15-17 minutes
Pizza Pockets: Bake at 350 for 15-17 minutes
Braids: Bake at 350 for 20-25 minutes
Pizza: Bake at 400 for about 15 minutes
Cinnamon Sticks: Bake at 350 12-15 minutes
Cinnamon Rolls: Bake at 350 for 17-19 minutes
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Quick Tip: These are tasty with bacon, pineapple, cheese, and pizza sauce.
Thanks again to The Benson Street for this fun and tasty recipe.
