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Recipes > Pizza Braid

Pizza Braid

Somewhere between a stromboli and a calzone, this braid is the latest way to get your pizza fix. The flavor-packed dough envelops a hot, cheesy, saucy filling, which can be enhanced with any of your favorite pre-cooked pizza toppings.

Prep

30 mins

Bake

25 to 30 mins

Total

4 hrs 10 mins

Yield

1 braided loaf

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Ingredients

Dough:

  • Pizza Flour Blend Unbleached All-Purpose Flour — 1 1/2 cups to 1 2/3 cups (186g to 207g)
  • Baker’s Special Dry Milk or Nonfat Dry Milk — 1/4 cup (28g)
  • Instant Yeast — 1 1/2 teaspoons
  • Table Salt — 3/4 teaspoon
  • Pizza Dough Flavor (Optional) — 1 tablespoon
  • Pizza Seasoning or Herb Blend of Choice — 2 teaspoons
  • Better Cheddar Cheese Powder or Grated Cheddar/Parmesan Cheese — 2 tablespoons (14g) or 1/4 cup (28g)
  • Olive Oil — 2 tablespoons (25g)
  • Lukewarm Water — 2/3 cup (152g)

Filling:

  • Pizza Sauce (Homemade or Store-Bought) — 1/3 cup (74g)
  • Mozzarella Cheese or Pizza Cheese Blend, Grated — 1 cup (113g)
  • Pre-Cooked, Thinly Sliced Pizza Toppings — About 1 cup (57g to 113g)

Featured Products

SKIMMED MILK POWDER 200G (#62240)

SKIMMED MILK POWDER 200G (#62240)

$6.00 $4.80

INSTANT YEAST 125G (#50615)

INSTANT YEAST 125G (#50615)

$3.70 $2.96

FINE SALT (#12581)

FINE SALT (#12581)

$27.10 $21.68

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the dough ingredients, starting with the lesser amount of flour, and mix and knead the dough — by hand, mixer, or bread machine — until it’s smooth, shiny, and elastic, adding more flour or water if necessary.
  2. Place the dough in a lightly greased bowl and cover the bowl. Allow the dough to rise for 1 to 2 hours, until it’s puffy.
  3. Gently deflate the dough, and roll it out into a 10″ x 15″ rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier.
  4. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
  5. Leaving 3/4″ of dough bare at each end, spread the pizza sauce down the center section of the dough, and top with the cheese and pepperoni.
  6. Fold the end over the filling at each end of the dough.
  7. To form the braid, cut 1″ crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other.
  8. Continue down the entire braid, alternating strips to form the loaf.
  9. Transfer the braid to a large baking sheet, cover it, and allow it to rise for 45 to 60 minutes, or until it’s quite puffy.
  10. Towards the end of the rising time, preheat the oven to 350°F.
  11. Bake the braid for 25 to 30 minutes, or until it’s golden brown.
  12. Remove the braid from the oven, and allow it to cool on the pan slightly before cutting and serving hot or warm.
  13. Store any leftovers, well-wrapped, in the refrigerator for 3 to 5 days. Reheat in a 350°F for 5 to 15 minutes, until the cheese is melted again.

Education

Baking School

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FINE SALT (#12581)

27.10

INSTANT YEAST 125G (#50615)

3.70

CHEDDAR SHREDDED CHEESE 500G (#54389)

15.40

SKIMMED MILK POWDER 200G (#62240)

6.00

ALL PURPOSE FLOUR 1KG (#104681)

5.50

OIL SPRAY EXTRA VIRGIN OLIVE 200ML (#108480)

10.90

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