This bread roll is, honestly, a pizza lover’s dream: crispy and cheesy at the top, tender on the inside,  packed with Jamon and pepperoni. Believe me, after you try it – you will never be the same and will love making and eating pizza this way.

PS If you are curious what else could be done from the same dough – check out my Pizza Calzone and Pizza Margherita recipes.

Pizza Bread

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3 ratings

Ingredients

Dough:

• 250 grams Bread Wheat Flour
• 0.5 grams Dry Yeasts
• 5 grams Table Salt
• 12 grams Olive Oil (extra virgin)
• 150 grams Water (20 °C/ 68 °F)

Filling:

• 20 grams Pizza Sauce
• 30 grams BBQ Sauce
• 30 grams Salami Slices
• 20 grams Pepperoni Slices
• 20 grams Jamon

Instructions

1. Pin the dough into a rectangle. Use semolina flour to avoid dough sticking to the working surface. Try to get dough thickness of 3-4 mm.
2. Spread BBQ and pizza sauce over the dough piece.
3. Put salami, pepperoni and dry bacon. Distribute them evenly and try to avoid overlapping. This will ease rolling the dough. PS I avoided adding cheeses as they make dough handling a bit of a challenge.
4. Gently roll the dough and place it in the fridge for 30-40 min.
5. Cut the roll along in a half.
6. Plait the braid and place it into the bread tin.
7. Proof the braid for 45 min.
8. Preheat the oven to 220 °C/ 430 °F.
9. Bake for 35-40 min. Target to reach 94 °C/ 200 °F inside the bread.

Notes

Optionally you can glaze pizza bread with egg wash and sprinkle with grated cheese just before baking it.

Calories

333

13%

Fat

10

15%

Saturated

3

15%

Carbs

48

16%

Protein

10

Fiber

2

8%

Sugar

2

Sodium

721

30%

Cholesterol

9

3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Some say that traditional Calzone does not have tomato sauce in it. Well, I think sauce adds massively to the flavor, so in my recipe below – I use a combination of traditional pizza sauce and barbecue sauce. End result speaks for itself, so if you wish to bring something special to your pizza night – go ahead, and make Calzone.

PS If you are curious what else could be done from the same dough – check out my Pizza Margherita and Pizza Bread recipes.

Pizza Calzone

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3 ratings

Ingredients

Dough:

• 250 grams Bread Wheat Flour
• 0.5 grams Dry Yeasts
• 5 grams Table Salt
• 12 grams Olive Oil (extra virgin)
• 150 grams Water (20 °C/ 68 °F)

Filling:

• 15 grams Pizza Sauce
• 10 grams BBQ Sauce
• 30 grams Salami slices
• 15 grams Jamon
• 75 grams Grated Mozarella

Instructions

1. Stretch the dough into a round shape. The easiest way to do it with gentle rotating moves of the dough pulling it aside while spinning. And don’t forget to use semolina flour to ease dough handling. In addition, it will give a nice crispness to the crust of the pizza after bake.
2. Place your pizza dough on the baking paper.
3. Put tomato and BBQ sauce on the dough and spread it evenly with a spoon leaving 1 cm edges.
4. Put sliced salami and Jamon on half of the dough.
5. Sprinkle with grated mozzarella.
6. Fold the dough by half, covering the filled part with an empty one, and stick the edges together.
7. Make 2-3 cuts on the surface of the calzone to allow steam to go out and don’t burst the pizza during baking.
8. Preheat the oven with a pizza stone to 250 °C / 480 °F.
9. Place pizza on the stone (lift it by holding baking paper).
10. Bake for 15-18 min w/o the fan until the surface is golden brown.

Calories

333

13%

Fat

10

15%

Saturated

3

15%

Carbs

48

16%

Protein

10

Fiber

2

8%

Sugar

2

Sodium

721

30%

Cholesterol

9

3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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My homemade Margherita pizza recipe is based authentic Italian recipe from my Italian friend. He shared with me a traditional homemade pizza dough recipe, that is easy enough to make, and it comes out perfect every time!

So let me share with you all the secrets, so you can make amazing Margherita pizza yourself.

PS If you are curious what else could be done from the same dough – check out my Pizza Calzone and Pizza Bread recipes.

Pizza Margherita

1 2 3 4 5

Rate this recipe

|

3 ratings

Ingredients

Dough:

• 250 grams Bread Wheat Flour
• 0.5 grams Dry Yeasts
• 5 grams Table Salt
• 12 grams Olive Oil (extra virgin)
• 150 grams Water (20 °C/ 68 °F)

Filling:

• 30 grams Pizza Sauce
• 100 grams Soft Mozarella
• 100 grams Grated Mozarella
• few leaves of basil for decoration

Instructions

1. Weigh up flour, salt, yeasts into a bowl
2. Pre-mix ingredients with flour and make a hole in the mix.
3. Pour the oil and water into the bowl and mix until dough took all the water and no visible flour appears.
4. Proof the dough over the night in a fridge (for min 12 h)
5. The dough will be ready for processing at any time the next day. Once you know when you want to serve your meal - take the pizza dough 2h prior to it.
6. Stretch the dough into a round shape. The easiest way to do it with gentle rotating moves of the dough pulling it aside while spinning. And don’t forget to use semolina flour to ease dough handling. In addition, it will give a nice crispness to the crust of the pizza after bake.
7. Place your pizza dough on the baking paper.
8. Put pizza sauce on the dough and spread it evenly with a spoon leaving 1cm edges.
9. Add sliced/ripped soft mozzarella.
10. Follow by sprinkling with grated mozzarella.
11. Preheat the oven with a stone to 250 °C / 480 °F
12. Place the pizza on the stone (lift it by holding the baking paper).
13. Bake for 15-18 min until edges are golden brown.

Calories

379

15%

Fat

13

20%

Saturated

6

30%

Carbs

48

16%

Protein

18

Fiber

2

8%

Sodium

909

37%

Cholesterol

26

8.7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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