Pizza is one of the select items that I could literally eat every day and, although I’d be a thousand pounds, I would be very very happy. So it would basically be worth it. It is a wonderful combination of bread, sauce, cheese, and literally anything else you want. So two of the greatest things ever, plus sauce, and versatility! In an attempt to make pizza more convenient and socially acceptable to eat for snacks, someone invented pizza bread. It’s basically a pizza that’s rolled up before it’s baked, so all of the delicious sauce and goozey cheese are contained in a sleeping bag of yummy bread. And it’s super easy to make!
In this particular effort, I made normal bread first (stir together 3.5 cups flour, 1.5 cups water, 2 tsp yeast, and 2 tsp salt; stir; cover and let sit 4 hours). Then I rolled it out into a 12 x 24 inch rectangle on a tabletop using an excessive amount of flour due to the extreme clinginess of the dough. After this it’s prepared like a pizza… except that I used sliced cheese instead of shredded because that’s all that I had in my apartment, which I would never do on normal pizza unless I was desperate. But anything goes here! Then just roll it up, so that it’s a 12 inch long “log” of delicious pizza. It might get longer due to stretching that happens during the rolling action, but that’s fine. Transfer the log to an oiled cookie sheet and bake at 350ºF for 25-30 minutes or until the cheese is goozey and the bread starts to brown. I scored the top a few times (like baguettes) so that the cheese could expand out the top, but that’s not required.
Spreading the sauce on the dough (I used vodka sauce because it’s amazing and anyone who says differently is wrong).
Topping with shredded mozzarella and slices of cheddar (any topping works!) and then rolling the log. The picture on the right was taken before the loaf was scored.
The finished GORGEOUS loaf of pizza bread.
- Combine 3.5 cups flour + 1.5 cups water + 2 tsp yeast + 2 tsp salt. Cover and let sit four hours.
- Using lots of flour so the dough doesn’t stick, transfer the dough to a flat surface and roll out to ~12 x 24 inches (or larger if you want thinner “crust”).
- Spread sauce + cheese + toppings on the pizza, and roll it from the 12 inch side, so that the ending “log” is 12 inches long.
- Transfer to an oiled baking sheet and score the top of the loaf (optional) so that the cheese and sauce can expend out the top.
- Bake at 350º for 25-30 minutes or until the bread begins to brown and the cheese is goozing out.