Pizza Bread

5.0 from 10 reviews

Author: Anita Jacobson




Prep Time: 3 hours

Cook Time: 25 mins

Total Time: 3 hours 25 mins

Serves: 8-16


  • Bread dough
  • 7 gram (1 packet, or 2 1/4 teaspoon) active dry yeast
  • 5 gram (~ 1 teaspoon) sugar
  • 200 ml (13.5 tablespoon) milk, lukewarm (38 Celsius/100 Fahrenheit)
  • 320-360 gram (~ 3 cup) all-purpose flour
  • 75 gram (~ 6 tablespoon) sugar
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 35 gram (~ 2.5 tablespoon) unsalted butter, softened
  • Pizza sauce filling
  • 1 can (170 gram/6 oz) tomato paste
  • 4 teaspoon olive oil
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1/2 teaspoon each: ground pepper, garlic powder, dried basil leaves
  • 2 cup shredded mozarella
  • 4 tablespoon unsalted butter, melted
  • dried/fresh basil leaves, to sprinkle (optional)


  1. Mix together active dry yeast, 5 gram sugar, and lukewarm milk. Set aside to bloom, or until foamy and frothy, about 10 minutes.
  2. In a mixing bowl, sift together all-purpose flour, sugar, and salt. Make a well, then add in egg yolks, butter, and yeast solution. Knead until smooth and soft, only adding a bit of flour if necessary. Kneading time is about 20-30 minutes.
  3. Place bread dough in a bowl, cover with a wet kitchen towel/saran plastic. Set aside to proof until volume is almost doubled, about 1 hour in a warm kitchen.
  4. Meanwhile, let's make the pizza sauce filling. Mix together tomato paste, olive oil, salt, sugar, ground pepper, garlic powder, and dried basil leaves. Set aside. Also, grease two 8-inch or 9-inch round cake pans. (*)
  5. Once the bread has finished proofing, punch down to remove air bubbles. Then transfer the bread to a lightly floured work surface. Knead for 2 minutes, then roll into a rectangle of about 15-inch by 20-inch.
  6. Spread pizza sauce filling on the rolled dough, leaving 1-inch uncovered around the edges, and top with shredded mozarella. Roll the bread from the long end into a log. Use a sharp knife to cut the log into 16 pieces. Place 8 pieces, cut side up, into each of the prepared pan. Brush the top of bread dough generously with melted butter. Cover the pan with a wet kitchen towel/saran plastic and proof again until the dough fill the pan, about 1 hour in a warm kitchen.
  7. Preheat oven to 180 Celsius (350 Fahrenheit). Sprinkle the bread with some dried/fresh basil leaves (if using), and bake in the preheated oven for 20-25 minutes.
  8. Remove the bread from oven. Let it rest in the pan over a wire rack for 10 minutes, then gently remove the bread from the pan and cool on a wire rack. It is best to serve the bread warm.


  • (*) An 8-inch round pan gives a taller bread. In the photos, I use 9-inch round pan.

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