Why Is It Called Cactus Bread

The dessert pizza with a glaze of cinnamon-sugar is known at The Pizza Ranch locations as “Cactus Bread.” Although the precise Pizza Ranch recipe is a closely-kept secret, I believe I have figured it out. I experimented with various toppings and crusts for a full day while creating several iterations. This is the greatest handmade version you will EVER try, I can say with confidence.

Cactus Bread consists of four key parts:

  • pizza crust
  • Butter Cinnamon Topping
  • Broken Topping
  • Glaze

Even though making the pizza itself only takes 20 minutes in total, I want to break it down so that you can thoroughly comprehend each step before beginning.

Can you make this dough ahead of time?

Sure! Simply prepare the dough and knead it until it is smooth. It can be kept in the refrigerator for up to 3 days after being wrapped in plastic wrap and ready to use.

What can you use instead of self-rising flour?

You can manufacture your own self-rising flour if you don’t have any on hand. The dish is straightforward. I enjoy the recipe that I once found on King Arthur Flour’s website.

  • 2 cups of general-purpose flour
  • 3 teaspoons baking powder
  • 0.5 teaspoons of salt

Simply combine all the ingredients in a bowl and use for this dish. The recipe calls for 2 cups of flour, so the numbers given are for that amount.

Can you use a flavored yogurt?

For this dish, I do not advise it. It has plenty of sweetness; you don’t need any more, I assure you. Greek yogurt that is plain is preferred; brand name is less significant.

Pizza dough baking temperature

In a powerful stand mixer’s large bowl, add the warm water. After sprinkling the yeast over the warm water, wait five minutes for it to dissolve.

If the yeast hasn’t fully dissolved after 5 minutes, stir. When the yeast is still active and alive, it should start to foam or bloom.

(Take note that no proofing is necessary if you use “instant yeast” rather than “active yeast.” Add just to the flour in the following step.)

Make the pizza dough and knead it:

Using the mixer paddle attachment, add the flour, salt, sugar, and olive oil. Mix on low speed for a minute. Next, attach the dough hook instead of the mixing paddle.

Use the dough hook to knead the pizza dough for 7 to 10 minutes at low to medium speed.

If you don’t have a mixer, you can combine and knead the ingredients by hand.

To the touch, the dough should feel somewhat tacky or sticky. Put a little extra flour in if it’s too wet.

the dough should rise:

A thick layer of olive oil should be applied to the interior of a sizable bowl. Place the pizza dough in the basin and turn it so that the oil is evenly distributed.

You can now decide how long the dough should ferment and rise. The dough will have more nuanced flavors as a result of a slow fermentation (24 hours in the refrigerator). A brief fermentation (one and a half hours in a warm location) will let the dough to rise to the appropriate working height.

Put the dough in a typical, room-temperature location (your kitchen counter will do just fine) for 8 hours for a medium rise. Refrigerate the dough for 24 hours to allow for a lengthier rise (no more than 48 hours).

Make-Ahead and Freezing Instructions For Dough

You can freeze the pizza dough once it has risen and use it later. Half the dough, please (or the portion sizes you will be using to make your pizzas). Place uncovered in the freezer for 15 to 20 minutes on parchment paper or a plate that has been lightly dusted with flour. Once taken out of the freezer, store in individual freezer bags while squeezing out as much air as you can. In the freezer once more, keep for up to three months.

The pizza dough should be defrosted in the fridge overnight or for 5 to 6 hours. Before stretching out the dough in the following steps, allow it to sit at room temperature for 30 minutes.

Preparing the Pizzas

Pre-heat the baking sheet, pizza pan, or pizza stone:

On a rack in the lower part of the oven, place a pizza stone. For at least 30 minutes, preferably an hour, preheat the oven to 475F. You can substitute a thick baking sheet or a pizza pan if you don’t have a pizza stone because you need something that won’t warp at high temperatures.

Make two balls out of the dough:

The dough’s plastic wrap should be removed. The dough should deflate a little as you press it down with flour-dusted hands. Dough is divided in half.

Make two equal spherical dough balls. Put each in a separate bowl, cover with plastic wrap, and allow to set for 15 minutes (or up to 2 hours).

Prepare the garnishes:

Prepare the toppings of your choice. Keep in mind that piling on the toppings will prevent the crust from becoming crisp, so refrain from doing so.

For one pizza, you would need about a third of a cup of tomato sauce and cheese combined. A pizza can be covered with one to two thinly sliced mushrooms.

Stretch the dough ball out into a circle after flattening it:

Using one dough ball at a time, flatten it with your hands on a surface that has been lightly dusted with flour.

Press the dough to a thickness of 1/2 inch using your fingertips, going from the center outward. Turn and stretch the dough until there is no more room for expansion.

Stretch the dough until it reaches the required diameter of 10 to 12 inches after allowing it to rest for 5 minutes.

While working around the dough’s edges, you can also hold up the edges with your fingers, allowing the dough to hang and expand.

If your dough develops a hole, put it on a floured surface and press the dough back together to fill the hole.

Where the dough is thicker, flatten the edge with your palm. If you want to create a lip, pinch the borders.

Apply olive oil to the dough’s top:

To stop the dough from bubbling, press down on it with your fingertips and produce dents along its surface. Apply olive oil to the dough’s top (to prevent it from getting soggy from the toppings). Give it another 10 to 15 minutes to relax.

Place the flattened dough on top of the cornmeal-sprinkle-coated pizza peel.

Sprinkle cornmeal sparingly over your flat baking sheet or pizza peel. (The corn meal will serve as tiny ball bearings to assist in transferring the pizza from the pizza peel into the oven.)

If during the transfer the dough lost its shape, lightly mold it to the required dimensions.

Add toppings after spreading tomato sauce:

Add cheese, tomato sauce, and any additional toppings you wish on the pizza. Keep in mind that too many toppings will cause the pizza to get mushy.

Pizza is placed on a pizza stone, which has been cornmealed, and is then placed in the oven:

On the oven’s baking stone, scatter some cornmeal (but be careful, the oven is hot!). If the dough does not slide off the peel easily, carefully raise up the edges of the pizza and sprinkle on a little extra cornmeal.

How many calories are in a dessert pizza with Pizza Ranch?

Pizza Ranch Apple Dessert Pizza has 220 calories in 1/8 of a pizza. You can find out how much a nutrient in a portion of food contributes to a daily diet by looking at the percent Daily Value (DV). 2,000 calories per day is the general recommendation for caloric intake.

Which cheese is used in pizza?

Choosing which cheese to put on your pizza might be difficult given the broad range of options available. You must take into account the cheese’s flexibility, free oil, moisture, water activity, and baking temperature, according to a global team of scientists. Check out some of the top cheeses for pizza in the list below.

Due to its light and creamy texture, this cheese is the most frequently used cheese for pizzas. Typically, this serves as the foundation of every cheese pizza, with mozzarella only appearing on some varieties, such the Margherita.

Take into account both the low- and high-moisture options when choosing mozzarella cheese. High-moisture mozzarella must be consumed the same day because its shelf life is limited. You’ll note that the pizza is soggy in the centre, which is perfect for Neapolitan pizzas because this cheese has a high moisture content. The cheese with less moisture melts more readily and has a richer, saltier flavor than the cheese with more moisture.

Think about the fat content as well. The cheese will melt more readily if it has a larger fat content.

It’s uncommon to equate this pungent cheese with pizza. But be sure to get a sharp cheddar with an orange hue because it won’t blister easily and is a nice complement to pizza. On speciality pizzas like chicken bacon ranch and cheeseburger pizzas, cheddar cheese is frequently used.

If your pizza has cheddar or mozzarella, feel free to top it with a dusting of parmesan since it is used as a pizza topping. Instead of using it as a pizza topping, think of parmesan as a garnish.

Gouda is the cheese of choice if you’re topping your pizza with barbeque or pig. Gouda is a semi-hard Dutch cheese renowned for its flavor and silky texture.

It’s preferable to spread a few dollops of goat cheese over the pizza because it doesn’t readily melt, allowing you to take delicious bits. Figs, peppers, and caramelized onions are some excellent combinations of goat cheese.

White sauce pizzas use ricotta, which is typically combined with mozzarella, fontina, or gorgonzola cheese. For a heartier lunch, serve your ricotta-based pizza with shrimp or chicken.

We offer a variety of brick oven pizzas at Quattro, including the traditional Margherita, Napoletana, Potato & Herb, and Parma Prosciutto. In the North End of Boston, we produce the best brick oven pizza.

What does “Double Zero Mean?

Wheat flours are divided into different categories in America and many other nations according on how much protein they contain. The classification is carried out a little differently in Italy and a few other European nations; it is based on how finely ground the flour is and how much of the germ and bran have been removed.

Italian grades are divided into 2, 1, 0, and 00. Since Type 2 has the coarsest grinding, it contains the most germ and bran. The grind gets finer and more bran and germ are eliminated as you travel down the system. The most refined flour is double zero, often known as doppio zero or 00 flour. Its silky soft texture is reminiscent of baby powder.

One of the most widely available brands in America, Caputo type 00, is sometimes regarded as the industry benchmark. Many chefs all around the world use it, especially those in Naples, where pizza is thought to have been invented. It is intended for household ovens with temperatures between 450 and 500F. If you have a higher-temperature oven, you might want to try their Pizzeria flour, which is made for 700F or higher ovens.

Is Double Zero Flour High in Protein?

Things start to become a little hazy at this point. Depending on the wheat variety, 00 flour’s protein level can change. You may usually find the term “soft wheat” or “hard wheat” on packets of 00 flour. American consumers can typically get soft wheat flours derived from durum wheat. They can include somewhere between 11 and 12.5% protein, depending on the brand.

Durum wheat has a high protein content and produces extremely potent gluten. This gluten is less elastic than that found in other types of wheat, though. As a result, the baked food you receive won’t have the prolonged chew you would get from a more elastic gluten, but it will still have a solid structure and bite to it.

How Is it Different from All-Purpose Flour?

Although American all-purpose flour and British plain flour both have about the same amount of protein as 00 flour, you’ll typically notice some variances in the completed baked good’s texture. Hard and soft wheat, frequently durum and red wheat, are combined to create all-purpose flour. This enables the manufacturer to obtain a blend with a certain protein content that results in more elastic gluten. This implies that an all-purpose flour pizza crust will be chewier.

Can You Substitute All-Purpose for 00 Flour?

Yes, you can, is the clear-cut response. When 00 flour is called for in a recipe, all-purpose flour is frequently called for as a replacement. There shouldn’t be any issues utilizing it in your preferred homemade cake, but the all-purpose will have a little chewier texture.

Taste of Home

Though 00 flour could be a little more difficult to locate, you should be able to acquire some at a reputable Italian grocery store. But expect to pay a little bit extra in the end. Does it merit it? Making your own pizza crust is well worth the cost.

Skillet crust – what is it?

The crust on pizza pans that I dislike the most is either excessively crispy or doughy. A pizza baked in a skillet has a crust that is just right—not too soft, not too crunchy. It’s just right, with a lovely golden hue and a light crispy texture.

I highly recommend skillet pizza for individuals looking for the same texture in their pizza dough. You will notice a difference if you use a cast iron skillet.

I’ve never attempted to make skillet pizza. When I initially learned about this, I assumed that the pizza was prepared on a stovetop and questioned how it could be cooked fully and uniformly in that manner. The cheese failed to melt and brown as it ought to. However, it turns out that oven cooking is also used to make skillet pizza.

Therefore, other from the fact that a skillet has taken the place of the pizza pan, skillet pizza and normal pizza are virtually identical.

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