Pizza bread


First published in 2015
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  • 1000g of strong white flour, plus extra for dusting
  • 5g of sugar
  • 20g of fresh yeast
  • 90ml of olive oil
  • 500ml of water, lukewarm
  • 30g of salt
  • 200g of mature cheddar, grated
  • 100g of tomato paste
Preheat the oven to 200°C/gas mark 6
Place the sugar and flour in a mixing bowl with a dough hook attachment
  • 1000g of strong white flour
  • 5g of sugar
In a separate bowl, mix together the olive oil, yeast and water and leave to stand for 5 minutes
  • 90ml of olive oil
  • 20g of fresh yeast
  • 500ml of water
Add the wet components to the dry components and mix on a slow speed for 5 minutes. Add the salt and then mix for a further 5 minutes
Remove from the bowl and knead for 2 minutes. Place into a container and cover with cling film, leave to prove in a warm place for 1 hour
Once proved, lightly flour the work surface, remove from the container and knock back. Knead for a further 2 minutes
Lightly dust the work surface with flour and use a rolling pin to roll the dough out to 1/2 cm thick. Cover the area with tomato purée and grated cheese
Starting for the top, roll the mix up in a spiral. Nip the dough closed. Use a knife to slice the roll into 2inch thick pieces
Line a baking tray with greaseproof paper and place the dough on the tray. Cover with cling film and leave in a warm place to double in size
Remove the cling film and cook in the preheated oven. Turn every 5 minutes and cook until the bread is golden and firm. Allow to cool on a wire rack before serving
First published in 2015
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