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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
50 minutes
INGREDIENTS
320 ml water
1 packet dry yeast (7-9 gr)
1 ½ tsp sugar
550 gr all purpose flour 
70 gr tomato paste 
120 gr grated tomatoes
½ tsp dried oregano
½ tsp dried basil 
¼ tsp dried garlic powder
1 tsp sugar
1 tsp vinegar 
130 gr DODONI grated Kefalotyri 
8 slices DODONI TouTost
olive oil
salt & freshly ground pepper
PREPARATION 
Weigh all the ingredients for the pizza dough and gather whatever’s needed for the tomato sauce.
EXECUTION 
In a bowl stir the water, yeast and ½ tsp sugar and let the mixture rest for 10 minutes.
Add 1 tbsp olive oil, 1 tsp salt and the flour. Mix and knead for about 7-8 minutes, until you get a soft dough which doesn’t stick to your hands. Cover with a kitchen towel and place it in a warm spot in your kitchen for about an hour, so that it rises.
Prepare the tomato sauce by mixing the tomato paste, grated tomatoes, oregano, basil, dried garlic, 1 tsp sugar, 2 tbsp olive oil, vinegar, salt and freshly ground pepper in a bowl.
Transfer the dough on a working surface and, using a rolling pin, work it into a flat rectangle, about 1cm thick. Spread the tomato sauce evenly, leaving a bit uncovered around the edges. Place the DODONI TouTost slices on top and sprinkle with 80 gr DODONI grated Kefalotyri. Shape the dough into a roll.
Slice the rolled dough into 8-10 even sized slices (rolls) and put them in a baking pan layered with baking sheet. Sprinkle with 50 gr DODONI grated Kefalotyri and bake in a preheated oven at 180C° for about 35 minutes. Serve the rolls warm or at room temperature.
