Pull-Apart Pizza Bread
Imported
& edited by
@johnnydallas24
Prep Time
25m
Cook Time
32m
Total Time
57m
This recipe is endlessly customizable and make-ahead friendly so you can pull it off on a weeknight. Use your favorite cheese and toppings.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
6)
Scale
Dough
For The Pan
Toppings
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories325kcal16%
-
Fat15g0%
-
Saturated Fat5g0%
-
Carbohydrates40g2%
-
Fiber2g0%
-
Sugar1g0%
-
Protein12g0%
-
Cholesterol20mg1%
-
Sodium800mg40%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Use 3 cups (372g) Pizza Flour Blend or 3 cups (360g) King Arthur Unbleached All-Purpose Flour in place of the all-purpose/semolina mixture, if desired. If using all King Arthur Unbleached All-Purpose Flour, reduce water to 1 cup (227g).
This recipe can easily be made ahead. Make the recipe through step 8 (when the dough squares are coated in seasoning), transfer to the pan, cover, and refrigerate overnight (or up to 15 hours). When ready to bake, remove from the refrigerator and preheat the oven; bake as directed.
When it comes to toppings, more isn’t necessarily better, so try and limit your selections to a generous 1 cup total.
We’ve found that making a pull-apart pizza works best with any pizza dough recipe that uses 3 to 4 cups of flour and has a hydration at or below 71% (see website for how to make that calculation). Our Sourdough Pizza Crust, Pizza Crust, and Now or Later Pizza all work well. Any dough with a hydration level higher than 71% will be too sticky for the pizza squares to stay separated enough to then pull apart.
This recipe can easily be made ahead. Make the recipe through step 8 (when the dough squares are coated in seasoning), transfer to the pan, cover, and refrigerate overnight (or up to 15 hours). When ready to bake, remove from the refrigerator and preheat the oven; bake as directed.
When it comes to toppings, more isn’t necessarily better, so try and limit your selections to a generous 1 cup total.
We’ve found that making a pull-apart pizza works best with any pizza dough recipe that uses 3 to 4 cups of flour and has a hydration at or below 71% (see website for how to make that calculation). Our Sourdough Pizza Crust, Pizza Crust, and Now or Later Pizza all work well. Any dough with a hydration level higher than 71% will be too sticky for the pizza squares to stay separated enough to then pull apart.