Pizza Bread with Molly from Sustained Kitchen

This is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes. 

Time: 3 hours

Serves: about 6 people

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 Ingredients:

DOUGH

  • 3 cups white bakers flour or pizza flour

  • 1 1/2 teaspoons instant yeast, or 2 teaspoons active dry yeast

  • 2 teaspoons salt

  • 1 tablespoon coconut sugar or granulated cane sugar

  • 1 1/2 cups warm water

  • 3 tablespoons olive oil

SAUCE

  • 3 tablespoons olive oil

  • 2 tsp garlic powder

  • 1 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 can tomatoes

  • 1 tablespoon coconut sugar or granulated cane sugar

  • 1 1/2 teaspoons salt

 

 

Creating The Magic:

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FOR THE DOUGH

  1. In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour and salt. If you are using instant yeast, whisk it into the flour and salt. If you are using active dry yeast, pour it over the warm water in a small bowl and let sit for 10 minutes, or until foaming.

  2. Whisk together water (or the water/yeast mixture), oil and sugar until the sugar dissolves. Turn the mixer on low speed or start stirring as you slowly pour the liquid mixture into the flour mixture. Continue mixing until the flour is fully incorporated. If you are using a mixer, turn the mixer to medium and knead for about 8 minutes, or until the dough pulls away from sides of the bowl but sticks to the bottom. If you are not using a mixer, turn the dough out onto a smooth surface and knead for about 15 minutes, or until the dough is smooth and springy.

  3. Transfer the dough to a well-oiled, rimmed 9-inch by 12-inch pan. Use your hands to pull and stretch the dough toward the corners of the pan. Drizzle a little more oil over the surface of the dough and cover with a tea towel. Let rest for 1 1/2 hours, or until nearly doubled in size. Right after you cover the dough, begin working on the sauce. (Starting the sauce ASAP will give it time to cool while the dough is rising.) 

FOR THE SAUCE

  1. Pour 3 tablespoons of olive oil into a medium saucepot over medium-high heat. Once the olive oil is hot, add the garlic, oregano, and paprika. Stir until the garlic and herbs are fragrant, about 1 minute. 

  2. Use your hands to tear the tomatoes into small pieces, adding them to the pot as you go. Add the sugar and salt to the pot and stir to combine. Let the mixture come to a boil, then turn the heat to medium-low. Stir occasionally until the sauce is thickened, about 20 minutes. Turn off the heat, take the pot off the burner, and let the sauce cool. 

PUT IT ALL TOGETHER

  1. Once the dough has risen and the sauce has cooled, poke the dough with your fingers to remove any large air bubbles and shape it into the edges of the pan. Spoon the sauce onto the dough and gently spread it over the entire surface. Let the dough rise again for about 30 minutes, or until puffy.

  2. Preheat the oven to 230C. Bake the bread on the middle rack for 20-25 minutes, or until the dough is golden brown and resists slightly when poked. Sprinkle with flaky salt and paprika and dig in!

You can make this pizza bread vegan (as per above) or add your favourite toppings to create your perfect pizza bread.

 

This recipe is from Molly’s blog Sustained Kitchen

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