Ingredients

• 3 ¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour divided (470 g)
• 2 Tbsp Sugar (24 g)
• 1 Tbsp Kosher Salt (9 g)
• ¼ oz pkg Active Dry Yeast (7 g)
• ½ cup Whole Milk (120 mL)
• ½ cup Water (120 mL)
• ⅓ cup Unsalted Butter (76 g)
• 1 Egg, room temperature (50 g)

• 6 oz Pesto (170 g)
• 1 ½ cups shredded low-moisture Mozzarella Cheese (170 g)
• 1 cup grated Parmesan Cheese, divided (115 g)
• Marinara Sauce or Ranch Dip, to serve

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt and yeast.
2. In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6–7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes-1 hour.
5. Meanwhile, line a baking sheet with parchment paper and preheat oven to 350°F.
6. Turn dough out onto a floured surface and gently shape into a rectangle. Roll dough out to an 11 x 17-inch rectangle, dusting with more flour as needed to prevent sticking. Spread pesto evenly over the top of the dough then scatter mozzarella cheese and ½ cup (about 60 grams) of grated parmesan over the pesto.
7. Starting at one of the long edges, roll the dough into a snug cylinder and turn seam-side down. Cut into 24 ½-inch thick rounds. Place the rounds about ½-inch apart on the prepared baking sheet, spiral sides up. Cover and let rise in a warm, draft- free place (75°F/24°C) until puffed, 20–30 minutes.
8. Sprinkle with the remaining ½ cup grated Parmesan cheese. Bake until the dough has puffed and begun to brown, about 20 minutes. Let cool slightly then serve warm with marinara sauce or ranch dip.