Homemade Pizza Bread Recipes

HOMEMADE PIZZA BREAD

Steps:

• 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.

PIZZA BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice the bread in half lengthwise.
• Spread each half of the bread with pizza sauce. Top with cheese. Sprinkle with the Italian seasoning. Arrange pepperoni and olives over the cheese.
• Bake on a sheet pan for 10 minutes or until cheese has fully melted.
• Serve hot.

HOW TO MAKE PIZZA BREAD

Steps:

• Move a rack to the top third of the oven and preheat the oven to 425 °F (218 °C). Before you turn the oven on, adjust the racks so there's 1 in the top third of the oven. Then, turn the oven on to 425 °F (218 °C) so it heats while you're assembling your pizza.
• Slice a large loaf of bread in half lengthwise and crosswise. Lay a large loaf of French or Italian bread on a cutting board and slice it in half lengthwise. Then, cut across each of the halves to make 4 equal-sized pieces. Push down on each piece until it's half its original height. French bread pizza is best with soft bread, but you could use sourdough bread for pizza that's slightly chewy.
• Bake the bread for 5 minutes so it becomes golden brown. Turn the pieces so they're cut-side up and put them onto a rimmed baking sheet. Pop them in the oven to toast for 5 minutes. If you don't have a rimmed baking sheet, you can use a flat sheet; just don't let the bread slide off!
• Rub a peeled garlic clove over the bread for extra flavor. Once the bread is toasted, wear oven mitts to remove the sheet from the oven. Peel 1 garlic clove and slice in half. Then, rub the garlic over the cut side of each bread piece. If you don't like garlic, skip this step.
• Top the bread with sauce, cheese, and any ingredients you like. Place the bread back on the sheet and spoon 3/4 cup (170 g) of pizza sauce evenly over them. Sprinkle 1 cup (113 g) of shredded mozzarella cheese along with 1/4 cup (25 g) of grated Parmesan cheese on the bread. To make your bread pizza more filling, add 1 cup (150 g) of toppings like: Caramelized onions with sliced mushrooms Pepperoni or ham with diced bell peppers Shredded chicken with pineapple and barbecue sauce Pesto with fresh mozzarella and sundried tomatoes Ground beef with mushrooms, onion, and peppers
• Bake the bread pizzas for 10 minutes or until the cheese is bubbly. Put the bread pizzas back into the oven and bake them until the cheese melts and bubbles. Carefully remove the pizzas and scatter 2 tablespoons (2 g) of fresh basil leaves over them if you'd like to add a bright flavor. Put the leftovers in an airtight container and refrigerate them for up to 3 days.

PIZZA BREAD

Steps:

• Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown.

FRENCH BREAD PIZZAS

Steps:

• For the pizza base: Preheat the oven to 375 degrees F.
• Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.
• Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.
• Pizza Varieties:
• For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.
• For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.
• While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.
• For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.
• For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with basil leaves.
• For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.
• For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

EASY HOMEMADE PIZZA DOUGH

Steps:

• Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
• Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
• Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
• Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
• To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
• Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH

Steps:

• Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

EASY PITA BREAD PIZZA

Steps:

• Brush on a little olive oil on the pita.
• Spread sauce on top of the pita.
• Sprinkle on the shredded cheese.
• Sprinkle on pinches of desired herbs and spices, and add any toppings you'd like.
• Place on baking sheet, bake for 5-7 minutes at 400°, or until cheese is melted (times may vary).
• Slice with pizza cutter and enjoy!