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
- To make the dough: Combine the ingredients in the order listed, mixing until the dough comes together.
- 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.
- To make the filling: Combine the pizza sauce, tomato paste, and Pizza Seasoning or herbs in a small bowl; set aside.
- 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.
- 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.
- Roll the dough from a short side, pinching it closed along the seam and at one end.
- Starting 1” in from the closed end, slice all the way through the dough to reveal the filling.
- 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.
- Grease a 12” x 4” tea loaf pan. Place the loaf in it with the filling facing up.
- 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.
- 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.
- Remove the bread from the oven and cool it for 20 minutes before tipping it out of the pan onto a rack. Serve warm.
- 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