Pizza Bread
I have made this bread. It's fantastic and so simple. I love to make a caprese bread with it, by grilling or toasting and layering on fresh homegrown tomatoes, fresh basil leaves, and buffalo mozzarella and drizzle of good evoo. I can make my meal on this, it's so good and protein rich.
I have made this bread. It's fantastic and so simple. I love to make a caprese bread with it, by grilling or toasting and layering on fresh homegrown tomatoes, fresh basil leaves, and buffalo mozzarella and drizzle of good evoo. I can make my meal on this, it's so good and protein rich.
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 1/2 cups warm water
- 1 1/2 tablespoons sugar
- 1/2 cup parmesan
- 2 teaspoons yeast
- 3 1/3 cups all-purpose flour
- 2 1/2 cups favorite toppings diced (i used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
- 2 cups shredded mozzarella
- 1 jar marinara sauce for dipping
- Carbohydrate 425.300853732045 g
- Cholesterol 340.064000101172 mg
- Fat 110.834320039489 g
- Fiber 30.9339995543457 g
- Protein 180.378093430057 g
- Saturated Fat 59.0165906875747 g
- Serving Size 1 1 Recipe (2026g)
- Sodium 19363.7673857827 mg
- Sugar 394.366854177699 g
- Trans Fat 7.51039233709604 g
- Calories 3473 calories
Step-by-step
- Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There's no need for a big stand mixer here.)
- Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
- Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17". Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
- Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown. About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
Yeast drives the structure of this loaf, transforming simple pantry staples into a sturdy vehicle for heavy mix-ins. When doughs incorporate large quantities of dense elements like meats and cured vegetables, the gluten network requires careful handling to prevent tearing. Mixing the dough just until it comes together avoids overworking the flour, keeping the crumb tender even with heavy inclusions distributed throughout the interior.
Day-old portions of this bread lose their initial crust crispness, but dry heat restores the exterior efficiently. Slicing the loaf and placing the pieces in a 350 degree oven for five minutes reactivates the melted cheese while re-crisping the bottom crust. Alternatively, old slices can be diced into cubes and toasted with olive oil to create croutons for soups or salads.
Adapting the recipe for different diets involves targeted substitutions rather than total overhauls. Swapping traditional mozzarella for plant-based melting shreds maintains the structural integrity of the folded loaf, though vegan cheeses typically require an extra five minutes under aluminum foil to melt fully without burning.
