Pull Apart Pizza Bread
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INGREDIENTS
Dough:
- 2½ cups/350 grams all-purpose flour
- 1 heaping teaspoon dry yeast
- 1 tablespoon/12 grams sugar
- 1 teaspoon/5 grams salt
- ½ cup/120 milliliters milk
- ½ cup + 1 tablespoon/135 milliliters water
- 4 tablespoons/60 milliliters olive oil
Filling:
- ½ cup/120 milliliters pizza sauce, homemade or store-bought
- 10.5 ounces/300 grams mozzarella, shredded
Pre-bake brush:
- 1 large egg, beaten
- Sesame seeds for sprinkling
Post-bake brush:
- ¼ cup olive oil
- ⅓ teaspoon salt
- Dried or fresh thyme or oregano, to taste
- 1 garlic clove, pressed
INSTRUCTIONS
- In a stand mixer bowl, combine all dough ingredients into a slightly sticky, uniform dough. Cover and let rise in a warm place for about 2 hours, or until it doubles in size.
- Divide the dough into 8 parts. Roll each piece into a 5×11-inch (12×28 cm) rectangle, spread a line of pizza sauce, and sprinkle generously with mozzarella. (Olives can be added if desired.) Close each piece tightly, seal the edges, and roll. Twist each roll into a knot, tucking the ends underneath. Don’t worry if some filling seeps out.
- Line a 10-inch (26 cm) round baking pan with parchment paper, arrange the buns inside, cover, and let rise for about 45 minutes in a warm place until puffy and airy.
- Preheat the oven to 375°F (190°C). Brush the buns with beaten egg, sprinkle with sesame seeds, and add any preferred spices. Bake for 25 minutes until golden brown.
- In a small bowl, combine olive oil, salt, garlic, and oregano. Brush this mixture over the buns immediately after they come out of the oven. Serve warm.
MY NOTES
FAQ
Can I make the dough ahead of time and store it?
You can prepare the dough ahead. After mixing and kneading, cover and refrigerate it overnight. The dough will rise slowly in the fridge, developing more flavor. When you’re ready to bake, let it come to room temperature and rise fully (about 1-2 hours) before dividing and shaping. This method is great for saving time on baking day. You can also shape the buns and refrigerate them overnight, allowing them to rise again at room temperature for about an hour before baking.
What fillings can I use for this pull apart pizza bread?
Besides mozzarella and pizza sauce, try adding pepperoni, sautéed mushrooms, bell peppers, olives, or caramelized onions for extra flavor. You could also use other cheeses, like cheddar or provolone, for different textures. Spices like garlic powder, Italian seasoning, or crushed red pepper flakes can be sprinkled for a kick. For a non-pizza twist, use pesto, ricotta, or cream cheese. Experiment to match your favorite pizza flavors or customize based on what you have on hand. Just avoid overfilling to keep buns easy to seal.
How do I prevent the filling from leaking out?
Seal the dough edges tightly by pinching them firmly after adding the filling. Roll the dough tightly around the filling and pinch any openings. When twisting the knots, tuck the ends securely under each bun. Overfilling can cause leaks, so use just enough filling to flavor each bun without overstuffing. If cheese does escape during baking, it often crisps up and adds extra flavor to the edges, so a little leakage isn’t a big issue. Letting the buns rise properly before baking also helps them seal.
Can I freeze the pull apart pizza bread?
Allow the pull-apart pizza bread to cool completely, then wrap it whole or individually in plastic wrap and place it in an airtight freezer bag. The bread keeps for up to 3 months. To reheat, unwrap and bake at 350°F (175°C) for 10-15 minutes until warm, or microwave for 1-2 minutes. For the freshest texture, avoid freezing the unbaked dough, as it may not rise well after freezing. Brushing with fresh olive oil or garlic butter after reheating enhances the flavor.
How to keep the pull apart pizza bread soft after baking?
To keep the pull apart pizza bread soft, cover it with a clean kitchen towel as it cools, which traps steam and prevents hardening. For extra softness, brush warm bread with melted butter or olive oil after baking. Storing it in an airtight container at room temperature will keep the pull apart pizza bread fresh for 1-2 days. For longer storage, freeze as recommended. Avoid refrigerating, as it can make the bread dry and tough. Reheat gently in the oven or microwave to restore softness before serving.
Make this pull apart pizza bread vegan or gluten-free
For a vegan version, replace milk with a plant-based option (like almond or oat milk), and use vegan cheese. Substitute the egg wash with a plant-based milk or a mixture of plant milk and maple syrup for browning. For gluten-free, use a gluten-free all-purpose flour blend suitable for bread, and add a bit more liquid if the dough is too dense. Gluten-free dough may not rise as much, so consider adding a teaspoon of apple cider vinegar or lemon juice to help with the rise.
Can I use a different cheese instead of mozzarella?
While mozzarella gives a classic gooey texture, you can use any melty cheese for this pull apart pizza bread, like provolone, cheddar, Monterey Jack, or a blend for extra flavor. Hard cheeses like Parmesan or Pecorino Romano add a salty kick, while cream cheese provides a soft, creamy interior. Feel free to experiment based on your taste and what you have on hand. Just keep in mind that certain cheeses may melt differently and could affect the overall texture, but it’s a delicious way to personalize the recipe.
What to serve or present with this pull apart pizza bread
Serve pull apart pizza bread warm for the best flavor and texture. Place it on a platter or in a lined basket, brushing with extra olive oil or butter and sprinkling with fresh herbs for garnish. Add a side of marinara or ranch dressing for dipping. For parties or gatherings, consider serving as a centerpiece on a board with sides like sliced veggies, olives, or antipasti. This adds a festive touch and makes the pull apart pizza bread easy to grab and enjoy as an appetizer or snack.
Can I make this pull apart pizza bread without a stand mixer?
You can make this recipe without a mixer! Combine the dough ingredients in a large bowl and mix with a wooden spoon until a dough forms. Knead by hand on a floured surface for about 8-10 minutes, or until the dough is smooth and slightly sticky. Continue with the recipe as directed, allowing time for the dough to rise. Though a bit more work, hand-kneading allows you to feel when the dough reaches the right texture, making it just as effective as using a mixer.
