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Pizza Pull Apart Bread by @shortstackkitchen
Ingredients
Directions
In a large bowl, whisk together warm water, Colavita extra-virgin olive oil, instant yeast, sugar, and salt until dissolved.
Add bread flour and, using a silicone spatula, combine until you have a cohesive dough. Cover and let it sit untouched for 5 minutes. This will make it easier to knead by hand.
Turn the dough onto a lightly floured work surface and knead for 5 to 6 minutes or until a smooth ball forms. Add flour little by little as needed. The dough should be tacky, but not sticky.
Place the dough into a greased bowl and cover it with plastic wrap. Let it double in size, which should take about 45 minutes to 1 hour depending on the room’s temperature.
Pour a whole box of Colavita pizza sauce into a fine mesh sieve set over a bowl, and
allow the excess water to drain for 15 minutes. Do not push the sauce through the sieve. Once drained,
discard the excess water. Divide ½ cup of the strained sauce into a small bowl and stir in a tablespoon
of tomato paste. Save the remaining sauce for dipping.
Next, shred the mozarella and grate the parmesan. Chill until needed.
In a small bowl, combine softened butter, grated garlic and parsley, and set at room temperature until needed.
Gently punch the dough to release the gas bubbles and transfer to a lightly floured work surface. With a floured rolling pin, roll the dough into a rectangle measuring roughly 16×10 inches.
Brush the dough with a thin layer of garlic butter, reserving a small amount for later. Next, add the pizza sauce and evenly sprinkle the mozzarella cheese, parmesan cheese, and mini pepperonis on top.
Using a pizza cutter or a sharp knife, cut the dough lengthwise into 3 equal strips. Then, cut it widthwise into 5 even strips. You should have a total of 15 pieces.
Lightly butter and line a 9x5 inch loaf pan. Stack three dough squares at a time and transfer them to the prepared pan, standing them upright. You can use a spatula to pick up the squares, as the dough will be soft.
Loosely cover the pan with plastic wrap and let it proof until it is puffy and nearly fills the pan. This should take about 30 to 45 minutes, though timing may vary depending on the room temperature.
Preheat the oven to 350ºF. Bake for 40 to 50 minutes or until the internal temperature reaches 195ºF.
Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a wire rack to cool. Brush the top with the reserved garlic butter
Serve with the extra pizza sauce or marinara sauce and enjoy!
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Ingredients
Directions
In a large bowl, whisk together warm water, Colavita extra-virgin olive oil, instant yeast, sugar, and salt until dissolved.
Add bread flour and, using a silicone spatula, combine until you have a cohesive dough. Cover and let it sit untouched for 5 minutes. This will make it easier to knead by hand.
Turn the dough onto a lightly floured work surface and knead for 5 to 6 minutes or until a smooth ball forms. Add flour little by little as needed. The dough should be tacky, but not sticky.
Place the dough into a greased bowl and cover it with plastic wrap. Let it double in size, which should take about 45 minutes to 1 hour depending on the room’s temperature.
Pour a whole box of Colavita pizza sauce into a fine mesh sieve set over a bowl, and
allow the excess water to drain for 15 minutes. Do not push the sauce through the sieve. Once drained,
discard the excess water. Divide ½ cup of the strained sauce into a small bowl and stir in a tablespoon
of tomato paste. Save the remaining sauce for dipping.
Next, shred the mozarella and grate the parmesan. Chill until needed.
In a small bowl, combine softened butter, grated garlic and parsley, and set at room temperature until needed.
Gently punch the dough to release the gas bubbles and transfer to a lightly floured work surface. With a floured rolling pin, roll the dough into a rectangle measuring roughly 16×10 inches.
Brush the dough with a thin layer of garlic butter, reserving a small amount for later. Next, add the pizza sauce and evenly sprinkle the mozzarella cheese, parmesan cheese, and mini pepperonis on top.
Using a pizza cutter or a sharp knife, cut the dough lengthwise into 3 equal strips. Then, cut it widthwise into 5 even strips. You should have a total of 15 pieces.
Lightly butter and line a 9x5 inch loaf pan. Stack three dough squares at a time and transfer them to the prepared pan, standing them upright. You can use a spatula to pick up the squares, as the dough will be soft.
Loosely cover the pan with plastic wrap and let it proof until it is puffy and nearly fills the pan. This should take about 30 to 45 minutes, though timing may vary depending on the room temperature.
Preheat the oven to 350ºF. Bake for 40 to 50 minutes or until the internal temperature reaches 195ºF.
Remove the pan from the oven and let it rest for 10 minutes before turning the loaf out onto a wire rack to cool. Brush the top with the reserved garlic butter
Serve with the extra pizza sauce or marinara sauce and enjoy!