Olive Oil Pizza Dough

Can you imagine the snow is still falling here in Northern Japan! Thats over 24 straight hours of snowfall for those keeping track. It is amazingly beautiful. It makes me happy. A happy baker makes a happy home! We trekked outside into the monstrous inches of snow to drive to the North side of base. I am also in love with photography and snow is such a beautiful thing to work with. I got some amazing pictures too. It made for another great day for me.

The snow is projected to keep falling the rest of the weekend, so between snowy walks and maybe sledding, there will be baking. Which leads me to the yummy dinner I promised you last night. So here it is in all of it’s glory. Glorious it was my friends! This was my first time making a Pizza Monkey Bread and we loved it and enjoyed every yummy bite. However, this is way to much goodness for just the two of us. I am thinking parties and friendly get togethers. Or a nice treat for a new neighbor or a family that has just welcomed a new baby into the family. Many reasons to make this of course.

Feel free to use whatever pizza dough is your favorite, homemade or from the grocery store. If you are interested in the one I used, which I posted yesterday, you can find that HERE. Any marinara sauce will do too, I used Newman’s Own incase you were curious. If you have any questions about any of the recipes I make, please feel free to contact me or comment on that recipe and I will get back to you as soon as I can.

Now, onto the recipe or at least the directions as to how to assemble this delicious treat.

5.0 from 1 reviews

Pizza Monkey Bread

Recipe type: Appetiser/Dinner

Cook time: 35 mins

Total time: 35 mins

Ingredients

2 Pounds Pizza Dough, Recipe Of Your Choice Or Store Bought
6 Tablespoons Garlic Butter
1 Cup Marinara Sauce
10 String Or Stick Mozzarella Cheese
Pepperoni If Desired

Instructions

Preheat oven to 400 degrees.
Using a bundt pan grease it with some of the garlic butter.
Cut each cheese string or stick into 5 pieces.
Make a little ball of dough, slightly flatten. If using pepperoni place on dough, then place cheese. Make dough into a ball and make sure to seal the edges.
Place in bundt pan. Continue till you run out of dough.
Cover bunt pan and let rest for 30 minutes.
Bake in preheated oven for 35-45 minutes. You want the top to be dark & delicious.
Remove from oven and let rest 10 minutes before serving.
Heat up your marinara sauce.
Enjoy!

I hope everyone’s day has been as wonderful as mine has been! It was another snowy day here in Japan. Notice that I will mention snow a lot. The average snowfall here is 200 inches a season. That beats anywhere in New England where I grew up and also Maine. It is funny for my family to be jealous of me getting all the snow this year! I am loving it though. I imagine we got close to 8 inches, if not more. It is supposed to keep falling all weekend and so I welcome it!

I had planned on making another sweet treat of sorts today but then decided to do something completely different. I do that often. I start with some idea to bake something & then end up with something else. Today was one of those days. I made a dinner of sorts that requires pizza dough. I will be posting that dinner tomorrow, so check back for that! I’ve tried my fair share of pizza doughs, some were okay, others were time consuming and then you have the castaways. I’ve had yet to find the “one”, the one to go to without even having to put another thought into it.

I now have that pizza dough and I am thrilled! Delicious, yumminess. This dough can be used for all sorts of treats including Dough Boys! Have you made those before? I will be making them soon. This recipe makes a monster amount of dough which is awesome and even better it will stay fresh for you to use in the fridge for 12 days. Yes, read that again…12 DAYS! Try this dough, you will be glad you did.

Olive Oil Pizza Dough

Author: Artisan Bread in Five Minutes a Day.

Recipe type: ANY

Prep time: 2 hours 10 mins

Total time: 2 hours 10 mins

Ingredients

2¾ cups lukewarm Water
1½ tablespoons granulated Yeast, or 2 packets
1½ tablespoons Salt
1 tablespoon Sugar
¼ cup Extra Virgin Olive Oil
6½ cups All Purpose Flour

Instructions

In the bowl of you stand mixer, fitted with the dough hook or if you prefer a regular 5 quart bowl; with a wooden spoon mix the yeast, salt, sugar, and olive oil with the water.
Mix in the flour without kneading. If using your stand mixer this is the most simple and easy way, if not you will need to use your hands to incorporate the flour.
Transfer dough to a large 5 quart bowl or lidded food container. Cover; not airtight, and allow the dough to rest at room temperature for approximately 2 hours.
You can use the dough immedietly after the 2 hour rise or refridgerate in a lidded non-airtight container and use over the next 12 days.

Notes

This dough is pretty sticky. Make sure you choose a proper container from the beginning as I thought I did but quickly found out I needed a bigger one. I would recommend just using a little loosely fit plastic wrap on a very large bowl. 5 quart bowl is highly recommended. Using the dough chilled helps it be less sticky and a little easier to handle.