Author Topic: Breadsticks using Tom Lehmann's/Peetzza's NY style recipe?  (Read 3126 times)

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Offline husker3in4

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Breadsticks using Tom Lehmann's/Peetzza's NY style recipe?
« on: January 17, 2007, 01:25:32 AM »
Is it possible? I have been tempted on some occasions just to cut the crust off and eat it, and would love to learn of a way to make breadsticks from this dough recipe for pasta etc. Is it possible?


Offline Pete-zza

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Re: Breadsticks using Tom Lehmann's/Peetzza's NY style recipe?
« Reply #1 on: January 17, 2007, 10:59:06 AM »
husker3in4,

There is no reason why you can’t make either breadsticks or garlic knots out of the Lehmann dough. Pizza operators do that sort of thing all the time. Here are some links that are directed to both breadsticks and garlic knots.

http://www.pizzamaking.com/forum/index.php/topic,1681.msg15156.html#msg15156

http://www.pizzamaking.com/forum/index.php/topic,1486.msg13527.html#msg13527

http://www.pizzamaking.com/forum/index.php/topic,4479.msg37396.html#msg37396.

Peter

Offline Pete-zza

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Re: Breadsticks using Tom Lehmann's/Peetzza's NY style recipe?
« Reply #2 on: January 17, 2007, 07:48:56 PM »
husker3in4,

Here's another wrinkle on breadsticks that I found at the PMQTT today:

I take a 14" dough ball (24 ounces) flatten it with a rolling pin, and square it up. I then cut the square in half. I take one half the square, and I cut it into 8 equal strips about 1" x 4" usually. Then I pick up each piece, stretch to about 12" and I twist them. Using my left hand I twist outward, and my right hand I twist it inward, doing this several turns. Then I take both ends and merge then together, and the rest of the dough spirals together like a double helix. I take these and I place them in a 9" aluminum round pan. I get all 8 in there but they are snug. I place it in my conveyor ~ 6 min. 535 degrees ~ they come out the other side with a little browning still a little white. But very soft. I apply liberally a garlic butter, with parsley, and garlic salt, and I sprinkle parmasan grated cheese on them, and serve with pizza sauce, and/or ranch dressing...

For dessert sticks I apply hot butter, and sprinkle cinnamon & sugar, and serve with a vanilla icing.


Peter

Offline Pete-zza

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Re: Breadsticks using Tom Lehmann's/Peetzza's NY style recipe?
« Reply #3 on: September 26, 2007, 05:22:27 PM »
For an alternative method for making bread sticks, using a deep-dish pan, see Tom Lehmann's post at http://thinktank.pmq.com/viewtopic.php?p=23090#23090. The same thread discusses some of the conventional ways of making bread sticks.

Peter

Offline Jack

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Re: Breadsticks using Tom Lehmann's/Peetzza's NY style recipe?
« Reply #4 on: September 28, 2007, 05:07:05 PM »
Mmmm, garlic knots. 

My highly secret and complex formulation:

Roll some dough into logs
roll logs over minced garlic
Tie in a knot
drizzle with Olive oil
Bake until just brown

Just try whatever you want to do.  It may just be that easy.

Jack


 

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