A slice of Pizza Braid is a yummy handful of hot and cheesy pizza, customized to fit your tastes. It’s also great to pack in lunches as the topping are on the inside!
Making a pizza braid is simple and fun. To start, you make a pizza dough. This recipe includes cheese powder in the dough that makes it super delicious. This is optional, of course, but I recommend trying it. Once the dough is ready, you will shape it into two rectangles. Layer your toppings inside the middle part of the dough. For us, we used pizza sauce, pepperoni and cheese. You can use any pizza toppings you enjoy. There are many sauce and filling options available and all would be fantastic in this recipe.
Next you will braid the bread. There is a great video from King Arthur Flour if you are visual, you can view it below.
Basically, after you have the fillings in place, you make one inch slices down the sides, making sure they match on each side. Fold up the bottom and then layer the right side to the middle, then take the left side and layer over the strip of dough that was folded inside. Repeat until the end. Fold the top over the pizza and then layer that last two strips of bread over that piece.
Pizza Braid Recipe
- 2 cups lukewarm water
- 1 tbsp. sugar
- 1 tbsp. active dry yeast or instant yeast; or 1 packet active dry yeast
- 1 tbsp. salt
- 2 tbsp. olive oil, optional
- 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour, enough to make a soft, smooth dough
- 2 tbsp. cheese powder, optional
- 1/3 cup pizza sauce, homemade or store-bought
- 1 cup grated mozzarella or pizza cheese blend
- about 1 cup of your favorite pre-cooked, thinly sliced pizza toppings
- Dissolve the sugar, yeast, and salt in the lukewarm water (between 105 and 110 degrees) (and olive oil, if you're using it).
- Add the flour and cheese powder, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough.
- Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours.
- Gently deflate the dough, and divide it into two pieces. Use a rolling pin to roll each piece, on a lightly floured surface roll it out into a 10" x 15" rectangle. Let the dough rest several times to relax it and make it more cooperative.
- Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections.
- 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.
- Fold the end over the filling at each end of the dough.
- 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.
- Continue down the entire braid, alternating strips to form the loaf.
- 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.
- Towards the end of the rising time, preheat the oven to 350°F.
- Bake the braid for 25 to 30 minutes, or until it's golden brown.
- Remove the braid from the oven and allow it to cool on the pan slightly before cutting and serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1491Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 958mgCarbohydrates: 286gFiber: 11gSugar: 4gProtein: 43g
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL.
The theme for this month is “Braided Bread”. Our host of the month is Sonia Gupta at AnyBodyCanBake. Check out what the Bread Bakers have baked up.
- Braided Easter Bread from The Mad Scientist’s Kitchen
- Braided Rye Bread from Karen’s Kitchen Stories
- Chocolate and Cinnamon Babka from AnyBodyCanBake
- Nutella Crunch Braid from All That’s Left Are the Crumbs
- Pizza Braid from Simply Inspired Meals
- Polish Chalka Crumble Bread from The Schizo Chef
- Russian braided pesto bread from Veenas Vegnation
- Stuffed Braided bread from namscorner
- Veggie Cheese Braided Bread from Sneha’s Recipe
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