Pull-apart bread

Preparation with the pizza dough baking mix

1. Open the freshness seal, remove the bag with the Italian spices
   and set aside. Place the baking mix in a large bowl.
   
2. Add 400 ml cold water (see water line in the can) and 2 tablespoons of olive oil. Knead the dough by hand, with a food processor, or with a Thermomix for about 7 minutes.
3. The quick pizza dough: Place the dough in a bowl, cover with cling film or a damp cloth, and let it rest in a warm place (approx. 24 °C) for 1 to 3 hours.
4. The slow, original Italian pizza dough: Place the dough in a bowl, cover with cling film or a damp cloth, and put it in the refrigerator. Let it rest overnight or for up to 5 days in the refrigerator. Before further processing, remove the dough from the refrigerator and let it rest in a warm place (approx. 24 °C) for 1 to 2 hours.
5. Then roll out the pizza dough and spread with strained tomatoes. Then garnish with various spices and grated cheese as desired.
6. Then cut the dough into narrow pieces and fold them accordion-style.
7. Then line a oven-safe baking pan , such as a loaf pan, with baking paper or grease it with butter. Place the individual accordion-folded pieces into the pan and bake at 250° C for 20-20 minutes until golden brown.