Toga - 'Za Recipe

Name: Toga - 'Za
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup bread flour; 1/2 cup semolina flour; 1 1/4 cups whole wheat bread flour; 1/2 tablespoon brown sugar; 3/4 teaspoon instant yeast; 1 cup warm water; 1/3 cup prepared caesar salad dressing; 1/2 teaspoon sea salt; 1 -2 tablespoon bread flour (or more); 1 1/2 tablespoons olive oil; 3 cloves roasted garlic; 1 tablespoon fresh-grated parmesan cheese; 1/2 teaspoon Worcestershire sauce; 1 lemon, zest of; 1/4 teaspoon dried oregano

Servings: persons

3/4 cup bread flour
1/2 cup semolina flour
1 1/4 cups whole wheat bread flour
1/2 tablespoon brown sugar
3/4 teaspoon instant yeast
1 cup warm water
1/3 cup prepared caesar salad dressing
1/2 teaspoon sea salt
1 -2 tablespoon bread flour (or more)
1 1/2 tablespoons olive oil
3 cloves roasted garlic
1 tablespoon fresh-grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 lemon, zest of
1/4 teaspoon dried oregano

1
In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast.
2
Mix together the water and Caesar dressing and add to the flour mixture.
3
Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes.
4
Add the salt, turn the mixer to medium speed and continue to knead for another 15 minutes. Add no more than 2 tbsp of bread flour if needed.
5
The dough should be very sticky and moist, but elastic.
6
Place in a greased bowl, cover and refrigerate 12-24 hours.
7
Preheat the oven to 550F (ideally with a pizza stone on the bottom rack).
8
Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge).
9
Transfer the crust to a piece of parchment paper and slide onto the stone.
10
Bake 5 minutes, then remove the crust and reduce the oven temperature to 500u00b0F.
11
For the topping:
12
In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together.
13
Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more.
14
Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup bread flour, 1/2 cup semolina flour, 1 1/4 cups whole wheat bread flour, 1/2 tablespoon brown sugar, and more.

Yes, Toga - 'Za falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Toga - 'Za

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions