Pizza Pull-Apart Bread

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Pizza Pull-Apart Bread. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pizza Pull-Apart Bread is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Pizza Pull-Apart Bread is something that I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Pizza Pull-Apart Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pizza Pull-Apart Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Pizza Pull-Apart Bread using 20 ingredients and 14 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Pizza Pull-Apart Bread:

1. For Water Roux (Tangzhong) :
2. 20 gr bread flour
3. 100 gr milk
4. For Dough :
5. 85 g milk, lukewarm
6. 2 tsp dry active yeast
7. 1 large egg at room temperature
8. 85 g tangzhong starter at room temperature
9. 210 gr bread flour
10. 60 gr low protein flour (cake flour)
11. 20 gr milk powder
12. 40 gr sugar
13. 1/2 tsp salt
14. 22 gr unsalted butter softened at room temp (cut into pieces)
15. For Filling :
16. 50 gr pepperoni, cut in small pieces
17. 100 gr shredded mozarella cheese
18. 25 gr grated permesan cheese (plus more for sprinkle)
19. 160 gr pizza sauce (homemade/store bought)
20. 1/2 sdt oregano

Instructions to make to make Pizza Pull-Apart Bread

1. For Water Roux : Mix milk with bread flour and stir well until it is no longer lumpy. Cook over medium low heat in a non-stick pot, stirringly constantly with a wooden spoon/rubber spatula/egg whisk, to prevent burning and sticking to the pot.
2. The tangzhong mixture is ready once it achieves the temp of 65 degrees celsius or once you see "lines" start to appear in the mixture every time you stir it. At this stage, the tangzhong should have the consistency and texture of glue.
3. Remove the pot from heat immediately and transfer the tangzhong into a clean bowl, and cover with clingwrap sticking onto the surface of the tangzhong to prevent it from drying up. The "tangzhong" can be used as soon as it cools down to room temperature. You can keep it chilled in the fridge for 2-3 days but discard it as soon as the mixture starts to turn grey.
4. For filling : mix all the ingredients then divide into 12 parts. Put aside.
5. For Dough : Prepare the tangzhong dough in advance. Allow the tangzhong to be cooled before using.
6. Mix milk, 1 tbs sugar and yeast in a mixing bowl, let it sit for 5 minutes to allow the yeast to begin to bubble and foam. Add in the egg, tangzhong, flour, remaining sugar and milk powder. With the dough hook, mix on low speed until the dough just comes together. Add in the salt and butter. Knead until the dough can be stretched into a thin stretchable membrane.
7. Put the dough in a greased bowl and cover it with greased clingwrap and proof in a warm place until doubled in size.
8. Punch down the dough and divide into 12 equal parts.
9. Using a rolling pin, flat each dough and roll into approximately a 5-6 inch disc.
10. Put one part of the filling on the top.
11. Fold it in half and press the seam to seal. Do the same thing for the remaining dough and filling.
12. Line each stuffed half circle into a lightly greased loaf pan, seam side up.
13. Cover the pan with greased clingwrap and proof in a warm place until doubled in size.
14. Bake in a preheated oven 350°F for 40-45 minutes or until it's cooked. Sprinkle with permesan cheese 10 minutes before it's done (optional).

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So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Pizza Pull-Apart Bread. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!