Yields one 12" loaf



  • 3 cups (348g) King Arthur ‘00’ Pizza Flour
  • 2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 1 tablespoon Pizza Dough Flavor, optional
  • 2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk
  • 3/4 cup (170g) water, lukewarm
  • 1 large egg
  • 3 tablespoons (35g) garlic oil, or 3 tablespoons olive oil + 1/4 to 1/2 teaspoon garlic powder


  • 3 tablespoons (43g) pizza sauce
  • 3 tablespoons (43g) tomato paste
  • 1 1/2 teaspoons Pizza Seasoning, or dried mixed Italian herbs
  • 1/2 cup (57g) shredded Italian cheese blend or provolone cheese
  • 1/3 cup (70g) mozzarella cheese, diced in 1/4” cubes
  • 1/4 cup (28g) sliced mini pepperoni, optional


  1. To make the dough: Combine the ingredients in the order listed, mixing until the dough comes together.
  2. Knead the dough for 6 to 8 minutes, until it's smooth and silky. Place it in a greased bowl, cover, and let it rise until almost doubled, 60 to 90 minutes.
  3. To make the filling: Combine the pizza sauce, tomato paste, and Pizza Seasoning or herbs in a small bowl; set aside.
  4. To shape the bread: After the dough has risen, deflate it and roll it into a 10” x 14” rectangle with a short side facing you.
  5. Spread the sauce mixture over the dough, leaving 1/2” on both short sides uncovered. Sprinkle the grated cheese over the sauce, then the mozzarella cubes and mini pepperoni.
  6. Roll the dough from a short side, pinching it closed along the seam and at one end.
  7. Starting 1” in from the closed end, slice all the way through the dough to reveal the filling.
  8. Turn each piece of dough so the filling is facing upwards. Twist the two pieces of dough over one another two or three times, tucking the ends under.
  9. Grease a 12” x 4” tea loaf pan. Place the loaf in it with the filling facing up.
  10. Cover the loaf and let it rise until it’s puffy looking, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F.
  11. To bake the bread: Uncover the loaf and bake it for 30 minutes. Tent it lightly with foil and bake for an additional 10 to 15 minutes (for a total of 40 to 45 minutes). The center of the bread should read 190°F on a digital thermometer.
  12. Remove the bread from the oven and cool it for 20 minutes before tipping it out of the pan onto a rack. Serve warm.
  13. Storage information: Store any leftovers, well wrapped, in the refrigerator for up to three days. To reheat, cover with foil and bake in a preheated 325°F oven for 10 minutes, or until the bread's as warm as you like.


Recipe courtesy of King Arthur Baking Company