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Pizza Bread with Fresh Milled Flour

Gooey cheese, zesty sauce, and savory pepperoni are layered within soft bread to create the ultimate pizza loaf.
Course Side Dish
Keyword bread, pizza
Servings 10 people
Author Laura M.

Ingredients

  • 350 grams hard white wheat berries
  • 1 cup milk 240 grams
  • 1/4 cup unsalted butter 4 tablespoon or 56 grams
  • 1 tablespoons honey 21 grams
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons instant yeast 9 grams

Filling

  • 1 tablespoon butter
  • 1 clove garlic grated
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup pizza sauce
  • 2 1/2 cups mozzarella cheese 10 ounces
  • 1/4 cup parmesan cheese 1 ounce
  • 3 ounces pepperoni cut in half or quarters

Instructions

  • Melt the butter and milk together in the microwave or on the stovetop. Pour into bowl of a stand mixer, let cool 10 minutes.
  • Meanwhile, mill the wheat berries.
  • To cooled butter and milk mixture, add honey, flour and garlic powder. Mix until rough dough forms, cover and let rest (autolyse) for 30 minutes.
  • Next, add the instant yeast and salt, knead on low 9-11 minutes until windowpane forms. Place in an oiled container and let rise until doubled, 60-90 minutes.
  • Near the end of the first rise prepare for assembly. Melt 1 tablespoon of butter on stovetop and add the grated garlic. Cook for 1 minute, remove from heat, set aside. Mix together Italian seasoning, garlic powder and red pepper flakes, set aside. Cut the pepperoni in half or quarters and shred cheese, set aside. Spray a 9x5 inch metal bread pan with cooking spray. Preheat oven to 350 degrees.
  • On a lightly floured surface, roll the dough into a 16x12 inch rectangle. Spread garlic butter mixture on dough, then sprinkle with seasoning mix, spread on pizza sauce, followed by cheeses and pepperoni. Cut into 4 strips that are 4x12 inches, stack the strips on top of each other. Then cut into 4 rectangles, 4x3 inches. You’ll have 16 dough pieces total.
  • Layer the dough stacks into the loaf pan and fan out a bit. Let rise until puffy, 45-60 minutes.
  • Bake at 350 degrees for 50 minutes, cover for the last 20 minutes to prevent excess browning, if desired. Remove from pan and transfer to cooling rack. Enjoy warm or after cooled!