Homemade Pizza Bread Loaf (Print Version)
# Ingredients:
→ Dough Base
01 -
2 teaspoons active dry yeast
02 -
360 ml warm water
03 -
420 g all-purpose flour
04 -
2 teaspoons kosher salt
05 -
1 1/2 tablespoons granulated sugar
→ Filling and Toppings
06 -
2 1/2 cups assorted diced toppings such as pepperoni, sun-dried tomatoes, green onions, black olives, red bell pepper, green bell pepper, and roasted garlic
07 -
50 g grated Parmesan cheese
08 -
200 g shredded mozzarella cheese
09 -
1 tablespoon olive oil
→ Serving
10 -
1 jar marinara sauce for dipping
# Instructions:
01 -
In a large bowl, sprinkle the yeast over the warm water and let stand for 3 minutes to allow bubbles to form.
02 -
Add flour, salt, and sugar to the bowl. Stir with a spoon until the dough begins to come together; a stand mixer is not required.
03 -
Mix in diced toppings and Parmesan until evenly combined. The dough should feel tacky; add extra flour as needed. Cover and allow to rise at room temperature for 1 hour.
04 -
Transfer the dough to the refrigerator and let rise for an additional hour to develop flavor.
05 -
Lightly flour the countertop, then roll the dough into a rectangle approximately 28 by 46 centimetres.
06 -
Evenly distribute the shredded mozzarella over the dough. Fold the dough into thirds to form an 28 by 15 centimetre loaf, sealing the sides to enclose the cheese.
07 -
Let the shaped loaf rest while preheating the oven to 230°C.
08 -
Place the loaf on a pizza stone or baking sheet and bake for 30 to 35 minutes until golden brown. Halfway through baking, cover the top loosely with aluminium foil to prevent over-browning.
09 -
Approximately 3 minutes before the end of baking, brush the top with olive oil and return to the oven. Once baked, transfer to a wire rack and cool slightly before slicing.
10 -
Slice and serve warm with marinara sauce for dipping.
# Notes:
01 -
Ensure all toppings are diced uniformly for even distribution and texture.
02 -
Allow the loaf to cool slightly before slicing for cleaner slices and optimal texture.