Tony’s Trend Recipe: French Bread Pizza

Tony Gemignani, Pizza Master and Restaurants

Like many of us, I grew up eating French bread pizzas. As a child, you typically have two options, make your mother make you one or buy shop Bught. Stouffer’s was a popular frozen brand that was sold nationwide. If I remember they had thick cut pepperoni triangles. Over the years, especially when I was a bachelor, I wanted to make a term for myyf and my froths. Now with a deafener bread bakery, I had to sell them. I had the perfect deaf baguette. I shot it together with tomato sauce, mozzarella and thick cut pepperoni. It is baked in 5 minutes and it came out beautifully. I took a bite into this masterpiece and it didn’t taste right. I said to myself is the bad sauce? What went wrong? The taste of the tomatoes and the baguet had a very sour sour taste of it, it was not good. It took me a few hours or so, and I find out. It was the wrong bread.

Remember, it is called French bread pizza and I used a deaf stick. The French traditionally do not like the sour in deaf bread, they prefer a slightly sweet baguette. If you all made a super sour dough pizza with tomato sauce on it, the taste can be if the sauce got sour. This doesn’t always happen with pizza, but it can. Balance is the key to producing food great. My baguette is super mad, which really didn’t give me the nostalgic taste profile I was looking for. I took it from the menu and if I had to do this again, which I did, I would choose a French bread baguette. When I did, it was absolutely amazing and as before it was super crunchy. It took me back to when I was a kid; It was a beautiful day. I also called my mom and just asked to make sure, and she confirmed that she always used French bread what we were kids. Mom always knows.

These can be sold freshly baked, take ‘n’ baking or frozen.

Tony’s Trend Recipe: French Bread Pizza

Author:

Write Recipient: Pizza

  • 1 French baguette cut in half then cut in half over
  • 3 oz tomato sauce
  • 3-4 oz striped whole milk mozzarella
  • 14-18 pieces of pepperoni (preferably thick cut cup n wagon)
  • Torn romano or parmesan
  • Garlic oil
  • Dried oregano
  1. Cut your baguette in half along and then cut half.
  2. Place your baguette inside and bake for 2 minutes
  3. Take your bread out of the oven and add tomato sauce, mozzarella and pepperoni.
  4. Place back in the oven.
  5. When your pizza is done baking, take your pizza out of the oven and cut into desired slices.
  6. Finish with garlic oil, romano and oregano and serve.

3.5.3251

Leave a Comment