If you’re craving a fun, flavorful twist on classic pizza, look no further than this Pull-Apart Pizza Bread Recipe. It’s the ultimate crowd-pleaser — a loaf packed with layers of melty mozzarella, zesty pizza sauce, and perfectly seasoned pepperoni, all wrapped inside soft, pillowy bread that you can tear apart piece by piece. Whether you’re serving it at a casual family dinner or bringing it to a party, this pizza bread feels like a warm hug in every bite, combining the best elements of pizza and fresh-baked bread in one irresistible dish.
Ingredients You’ll Need
This Pull-Apart Pizza Bread Recipe calls for simple, everyday ingredients that come together to create a rich, satisfying flavor profile and perfect texture. Each component plays a crucial role in making the bread tender, the filling savory, and the crust beautifully golden.
- Warm water (2 Tablespoons): Activates the yeast to help your bread rise beautifully.
- Active dry yeast (1 and ⅛ teaspoons): The magic behind that fluffy, airy dough.
- Warm milk (½ cup): Adds moisture and richness for tender crumb.
- Granulated sugar (1 Tablespoon): Feeds the yeast and adds a touch of subtle sweetness.
- Salt (1 teaspoon): Balances flavors and enhances dough structure.
- Italian seasoning (1 teaspoon + 1 teaspoon): Infuses the bread with classic pizza herb goodness.
- Garlic powder (¼ teaspoon): Adds a gentle but savory aroma throughout.
- Unsalted butter, melted (2 Tablespoons): Keeps the dough soft and adds richness.
- Large egg (1 at room temperature): Enriches the dough and helps with structure.
- All-purpose flour (2 and ¼ cups): The foundation for your dough—measure accurately for best results.
- Pizza sauce (½ cup): Provides that signature tangy tomato flavor inside every pocket.
- Shredded mozzarella (½ cup): Melts into gooey, cheesy layers you’ll love.
- Thinly sliced pepperoni (12 pieces): Gives bursts of spice and classic pizza flavor.
- Olive oil (½ Tablespoon): Adds a lovely shine and helps the top crisp.
- Grated Parmesan cheese (2 Tablespoons): Sprinkles of umami-packed topping elevate every bite.
How to Make Pull-Apart Pizza Bread Recipe
Step 1: Activate the Yeast
Start by whisking yeast into warm water to awaken those little yeast cells, which will help your dough rise and become beautifully airy. After about 10 minutes, you’ll notice the mixture turn bubbly and fragrant, a sure sign it’s ready for the rest of the ingredients.
Step 2: Mix the Wet Ingredients
Add warm milk, sugar, salt, 1 teaspoon of Italian seasoning, garlic powder, melted butter, and the egg into the activated yeast mixture. Whisk everything together until fully combined — this tasty base nourishes the yeast and sets the stage for your pillowy dough.
Step 3: Incorporate the Flour and Knead the Dough
Gradually stir in the flour, either by hand or with a stand mixer fitted with a dough hook. The dough will look shaggy at first but will come together as you keep mixing. Transfer it to a floured surface and knead for 8 to 10 minutes, adding a touch more flour if sticky, until it feels smooth and elastic — like soft PlayDoh.
Step 4: First Rise
Lightly grease a bowl, place your dough ball inside, and turn it over to coat. Cover the bowl and let your dough rest in a warm spot for about 90 minutes, until it doubles in size. This part is essential because it develops flavor and gives you that light, airy pull-apart texture.
Step 5: Shape the Dough Discs
Once risen, punch the dough down and divide it into 12 even pieces. Gently stretch each piece into a 4-inch disc — no need for perfection here; rustic shapes give it charm. Lay them flat as you prepare to fill each piece with pizza goodness.
Step 6: Assemble the Loaf
Spray a loaf pan with non-stick spray. On half of each dough disc, spread 2 teaspoons of pizza sauce, sprinkle a teaspoon of mozzarella, and place a piece of pepperoni. Then fold the dough in half and set it folded side down in the prepared pan. Fill the pan with all discs, squishing them snugly together — messy edges just mean more flavor bursting out.
Step 7: Final Touches and Second Rise
Drizzle olive oil over the top, then sprinkle Parmesan cheese and the remaining teaspoon of Italian seasoning. You can also toss a few extra shredded mozzarella bits on top if you want that extra cheesy finish. Cover with a clean towel and let the loaf rise again for about 30 to 45 minutes at room temperature.
Step 8: Bake to Golden Perfection
Heat your oven to 350ºF and place the loaf on the middle rack. Bake for 40-45 minutes until the top is golden and irresistible. Allow the bread to cool on a wire rack for at least 15 minutes before removing it from the pan. Serve warm, with extra pizza sauce on the side for dipping if you like — it’s pure joy that way!
How to Serve Pull-Apart Pizza Bread Recipe
Garnishes
For an irresistible finishing touch, scatter fresh basil leaves or a sprinkle of crushed red pepper flakes on top once baked. A drizzle of garlic butter or a scattering of chopped parsley can also add a burst of flavor and make your loaf look downright gourmet.
Side Dishes
Pair this Pull-Apart Pizza Bread Recipe with a crisp green salad or a medley of roasted vegetables to balance out the richness. A cool, tangy coleslaw or even a bowl of minestrone soup makes a lovely companion meal that elevates the whole dining experience.
Creative Ways to Present
Serve the loaf in a rustic basket lined with a colorful napkin for a cozy feel or slice it into individual pull-apart sections and arrange them on a large wooden board alongside a variety of dipping sauces—think marinara, ranch, or a spicy arrabbiata—to turn your meal into an interactive feast everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply cover the bread tightly with plastic wrap or store in an airtight container in the refrigerator. Your Pull-Apart Pizza Bread Recipe will stay fresh for up to 5 days, perfect for snacking or quick meals during the week.
Freezing
You can freeze this pizza bread whole or in portions. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It keeps well for up to 3 months, making it a fantastic make-ahead option when you want to enjoy pizza flavors anytime.
Reheating
To reheat, unwrap the bread and heat it in a 350ºF oven for about 10-15 minutes until warmed through and the crust is just as crisp as fresh-baked. Alternatively, heating individual pieces in the microwave works well for a quick fix, though the crust won’t be as crunchy.
FAQs
Can I use a different type of cheese?
Absolutely! While mozzarella is classic for this Pull-Apart Pizza Bread Recipe, feel free to experiment with provolone, cheddar, or a pizza cheese blend for different flavors and melty textures.
Is it possible to make this recipe without pepperoni?
Definitely. The pepperoni adds great flavor, but you can omit it or substitute with other pizza favorites like cooked sausage, vegetables, or even omit meat altogether for a vegetarian option.
How do I know if my yeast is still good?
When you mix yeast with warm water and let it sit, it should become foamy and bubbly within 10 minutes. If it stays flat and shows no signs of activation, it might be expired or stored improperly, and it’s best to get fresh yeast for success.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for part or all of the all-purpose flour, but it may result in a denser bread. To maintain a light texture, consider a 50/50 blend and adjust liquid as needed.
What is the best way to measure flour for this recipe?
Use a spoon to fluff your flour in the container, then lightly spoon it into your measuring cup without packing it down, and level it off with a knife. Proper measurement ensures you get the dough consistency just right for this Pull-Apart Pizza Bread Recipe.
Final Thoughts
I can’t recommend this Pull-Apart Pizza Bread Recipe enough for anyone wanting to bring a little excitement and comfort food together in one easy, delicious dish. It truly brings people together—one irresistible pull-apart piece at a time. So go ahead, try it out, and watch your family and friends fall in love bite after bite!
PrintPull-Apart Pizza Bread Recipe
This Pull Apart Pizza Bread recipe features soft, flavorful yeast dough pockets layered with classic pizza toppings such as pizza sauce, mozzarella cheese, and pepperoni, baked until golden and perfect for sharing. It’s a fun twist on traditional pizza, allowing you to pull apart each stuffed bread piece, ideal for parties or casual meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Ingredients
Dough Ingredients
- 2 Tablespoons (30mL) warm water
- 1 and ⅛ teaspoons (3.5g) active dry yeast or ½ of one packet
- ½ cup (120mL) warm milk (preferably whole cow’s milk)
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon Italian seasoning, divided
- ¼ teaspoon garlic powder
- 2 Tablespoons (28g) unsalted butter, melted
- 1 large egg, at room temperature
- 2 and ¼ cups (270g) all-purpose flour
Filling and Topping Ingredients
- ½ cup (113g) pizza sauce
- ½ cup (56g) shredded mozzarella cheese
- 12 pieces thinly sliced pepperoni (about 1″ diameter slices)
- ½ Tablespoon (8mL) olive oil
- 2 Tablespoons (11g) grated Parmesan cheese
Instructions
- Activate the Yeast: Place the 2 tablespoons of warm water in a large bowl or the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast on top. Whisk gently with a fork or spoon and allow the mixture to rest for 10 minutes until it becomes bubbly and active.
- Combine Wet Ingredients: Once the yeast is active, add the warm milk, sugar, salt, 1 teaspoon of Italian seasoning, garlic powder, melted butter, and the room temperature egg. Whisk everything together until well combined.
- Add the Flour: Gradually stir in the flour using a wooden spoon or stand mixer dough hook. Add the flour cup by cup until the dough begins to come together and pulls away from the sides of the bowl, though still shaggy.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should be smooth, elastic, and have a texture similar to PlayDoh.
- First Rise: Lightly grease the bowl with non-stick spray or olive oil. Place the dough ball in the bowl, flip to coat all sides, cover with a towel or lid, and place in a warm spot (such as inside an oven preheated to 200ºF then turned off with the door cracked). Let the dough rise until doubled in size, about 90 minutes.
- Punch Down and Divide: After rising, punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces. Stretch each piece into a roughly 4-inch diameter disc.
- Fill and Shape: Spray a loaf pan with non-stick spray. On half of each disc, spread about 2 teaspoons of pizza sauce, sprinkle 1 teaspoon of shredded mozzarella, and place one slice of pepperoni. Fold the dough over to enclose the filling and place the folded edge down in the loaf pan. Arrange all pieces snugly in the pan.
- Add Toppings and Second Rise: Drizzle olive oil over the top of the arranged dough pieces. Sprinkle grated Parmesan cheese and the remaining teaspoon of Italian seasoning on top. Optionally, add extra shredded mozzarella. Cover with a kitchen towel and allow to rise for another 30-45 minutes at room temperature.
- Bake: Preheat the oven to 350ºF (177ºC) and place the rack in the middle position. Bake the loaf for 40-45 minutes until the top is golden brown and cooked through.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before turning out and serving. Serve warm or at room temperature, with extra pizza sauce for dipping if desired. Store leftovers covered tightly in the refrigerator up to 5 days or freeze tightly wrapped for up to 3 months.
Notes
- Pizza Sauce: Use more sauce for dipping if you prefer, or substitute with pasta sauce.
- Shredded Mozzarella Cheese: Pre-shredded or freshly shredded is fine. Any melty pizza blend cheese can be substituted.
- Pepperoni: Use standard approximately 1-inch diameter pieces or mini pepperoni (3-4 mini slices per regular slice). You can also tuck extra pepperoni slices between the dough pieces. Pepperoni is optional.
- Working with Yeast: For best results, keep liquids warm but not hot. See additional yeast baking tips to help troubleshoot rising and dough texture.
