(12") bread shell 1/3 Cup KRAFT Mayo Real Mayonnaise 4 plum tomatoes sliced 1/2 Cup KRAFT Shredded Whole Milk Mozzarella :
Cheese 8 Slices OSCAR MAYER Bacon cut into 1/4s cooked 1 Cup torn Romaine lettuce SPREAD bread shell with mayonnaise; layer with tomatoes, cheese and bacon. COOK in 450
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DOUGH (makes 8 doughs) * 375g or 1.5c warm water (86F/30C) * 6g or 1 1/3tsp instant yeast * 15g or 11/4Tbsp olive oil * 15g or 1 1/4Tbsp sugar * 600g or 4 3/4c bread flour * 12g or 2tsp salt Add ingredients to stand mixer with dough hook attachment and mix on medium speed for about 2 minutes or until the dough comes together into a shaggy ball. Increase speed to high and continue to mix for another 4 minutes or until dough is clearing the bowl. Flip dough out onto work surface and divide into 8 equal pieces (125g each). Round into balls using method shown @1:23. Once rounded into balls, move all 8 pieces into a lightly oiled sheet tray and cover or wrap well to prevent drying. Either refrigerate for 8-48 hours OR leave dough out at room temp for 2 hours. I recommend the 8-48 hour fridge ferment for additional dough flavor. If refrigerating, remove dough from fridge and allow to come to room temp for 1 hour.
SAUCE * 1/2 cup mayo * 2 Tbsp olive oil * 1 Tbsp minced garlic Combine all ingredients and mix well.