Homemade Pizza Bread Recipe


This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It’s versatility and great pizza flavor makes it a party favorite!

My A Year of Yeast series has been running for more than half a year now. That’s kind of hard to believe. Needless to say, yeast and I have become good buddies at this point.

Although the fear has pretty much subsided, I still have no idea how to tell if some of the breads are baked the whole way through. I just follow the recipe and thankfully, they haven’t let me down yet. Today we are making this crazy delicious pizza bread recipe!

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

Of all of the recipes I’ve tried thus far, today’s is probably my favorite (with the Cinnamon Bun Bites being a close second). I made Homemade Pizza Bread! I actually discovered this recipe a few years ago. When it recently popped up on Pinterest again, I took it as I sign that I needed to make the bread.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Pizza Bread | Inspired by Charm #ayearofyeast

How to Make Homemade Pizza Bread:

Now, I know everyone has their favorite Pizza Bread recipe. My dad’s wife has a recipe that is fantastic! This one is a little different as all the ingredients are incorporated into the dough. The resulting bread is really, really sensational. There is flavor everywhere. A layer of cheese inside and a side of marinara sauce bring it all together.

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

What I love about this recipe is that you can change the “toppings” to suit you or the folks you’re fixing it for. When I was putting this all together I was thinking of so many fun combinations. I’m hoping to try a few and I’ll report back when I do.

The actual bread part is pretty basic so the options are truly endless.

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

This time round, I decided to use pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, roasted garlic, and Parmesean. It’s like a supreme pizza.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

The original recipe comes from The Ivory Hut. She calls her loaf Crazy Pizza Bread. I actually ended up changing her recipe quite a bit because I felt there wasn’t enough dough. I was afraid I was going to get a pretty small loaf. I was glad I opted for a larger size because this stuff is sensational. Either way, a big thanks to The Ivory Hut.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Okay, enough chatter. Let’s make some bread!

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

Looking for more appetizer recipes? These are some of my favorites:

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Seriously, other than chopping all of the ingredients, this Homemade Pizza Bread is easy peasy. I highly recommend it even to you newbie bread makers. It’s a perfect loaf to test your skills. Plus, your friends and family (It’s OK if it’s just for you. – I don’t judge.) will love it.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Happy baking, everyone! Does your family have a go-to homemade pizza bread? Tell me all about it or share a link to the recipe in the comments.

Pizza Bread Recipe:

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe



Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: appetizer, dough, pizza, pizza bread
Servings: 1 loaf
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It's versatility and great pizza flavor makes it a party favorite!


  • 2 teaspoons yeast
  • 1 ½ cups warm water
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 ½ tablespoons sugar
  • 2 ½ cups favorite toppings, diced - (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
  • ½ cup Parmesan
  • 2 cups shredded mozzarella
  • 1 tablespoon olive oil
  • 1 jar of marinara sauce for dipping


  • Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There's no need for a big stand mixer here.)
  • Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
  • Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17”.
  • Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
  • Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown.
  • About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
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  • Deb @ PaperTurtle at

    Uh…O.M.G. this sounds amazing! What a great idea, and something my family will totally love. You had me at “Pizza Bread” in your blog post title.

    • Michael Wurm, Jr. at

      Haha. Thanks Deb! It’s delish!

      xo Michael

      • Paula Stanton at

        This is a great idea for our Super Bowl Party! I was looking for something new. Gotta try it.

  • Kim at

    Bread with flavor!!! Even though I cannot eat wheat myself. My family would love this. I bet I could take the same idea for me and make it with gluten free bread mix. Sadly, it’s just not the same.

    • Michael Wurm, Jr. at

      Awww. I’m sorry. That’s a bummer. If you give it a try with the GF mix, let me know how it turns out.

      xo Michael

  • Kaitlin Jenkins at

    Oh my gosh Michael that looks SO good! I’m a regular reader- but don’t comment often (DID take the survey so bonus points to me!) but this is incredible.

    I also have a slight fear of yeast, but I’m going to give this a go this week- maybe even tonight, because I know my hubby will love it. I’m thinking of using your recipe, but making two smaller loaves. That way hubby and I don’t devour the whole thing, and we can share with his co-workers the next day 🙂

    • Michael Wurm, Jr. at

      That’s such a smart idea! Do give it a try and stop back to let me know how it turned out! Happy Baking!

      xo Michael

  • Amy at

    This seems like it would be amazing as breadsticks to dip in the marinara. I could see myself making this without the cheese in the middle, but then using it for a grilled cheese sandwich, using pizza toppings like sun-dried tomatoes, portabello mushrooms, and onions. Mmmm…. the possibilities are endless!

    • Michael Wurm, Jr. at

      Omg! So many good ideas here! Try them all and report back ASAP. Haha.

      Thanks Amy! xo Michael

  • Sassie Mae at

    I am going to make this the next time my girls and their men are at home. The men are ALWAYS hungry and this could stave off starvation until dinner.
    Thanks so much for posting this.

    • Michael Wurm, Jr. at

      It definitely would! I’m sure they will love it!

      xo Michael

  • Amanda at

    Oh. My. Goodness. This looks (and sounds) amazing!!! We have carry-ins monthly at the place where I work, and this would be PERFECT!!! Thank you for all of the recipes and tips you post on Pinterest!!!

    • Michael Wurm, Jr. at

      You bet! Thank you so much for following along.

      xo Michael

  • Nichole at

    This looks easy and delicious. I’m curious about using all those veggies. Did they release a lot of water into the bread when cooking?

    • Michael Wurm, Jr. at

      The dough is rather sticky, but as I mentioned it the recipe, I just added a little flour to the outside. If you’re worried, you could just pat everything off with a paper towel before mixing it in.

      xo Michael

  • Rusty at

    the bread just finished and i dont think i baked it long enough, I ate the ends which we’re done, so I got just a taste and it was a tease. Amazing! I loved it super easy to make! I used garlic,onions, grn peppers, and pepperoni. It was full of flavor and disappointed the whole loaf was not done.

    • Michael Wurm, Jr. at

      Rusty – What a bummer! That’s the one thing I have yet to figure out about bread – how to know when it’s done on the inside. It definitely sounds like it needed to bake a little longer. Hope you’ll give it another try sometime. 🙂

      xo Michael

      • Aria at

        Rusty and Michael,
        When your bread reaches an internal temperature of 200°F, then you know that it’s done baking on the inside. It helps to have an instant-read thermometer for bread-baking. Hope that helps. 🙂

        Aside from that, Michael, this looks delicious! Thanks for sharing. I will definitely be trying this.

        • Michael Wurm, Jr. at

          Great tip Aria! Thanks so much!!

          xo Michael

          • Aria at

            You are very welcome! 😉

      • Conni at

        You can tell when bread is done by turning it over and knocking on the underside. It’ll sound hollow when done. This method has worked for me for many years.

  • Jen S. at

    Made this bread today after I pinned it this morning on Pinterest. Lots of pizza lovers in my house! Followed the recipe exactly, but we added a few mushrooms in! It was fantastic and easy. Will be making this again! Thanks Michael!

    • Michael Wurm, Jr. at

      Glad to hear Jen. Mushrooms are a great idea! I’ll have to add some to my next loaf!

      xo Michael

  • Karen at

    Made it tonight, it is amazing !

    • Michael Wurm, Jr. at

      Wonderful! Thanks for stopping back to let me know.

      xo Michael

  • Leah at

    I was wondering if your pizza bread would be able to be baked then shipped to someone? This sounds amazing and I’d love to make it then ship it to my friend! Please let me know if this is possible!

    • Michael Wurm, Jr. at

      Leah – Honestly, I’m not sure. I do know that breads with eggs and / or oils tend to last longer. This doesn’t have either so it’s life would be presumably shorter. Also, since there is meat (pepperoni) in it. I would assume it should remain chilled. Hope that helps

      xo Michael

      • Leah at

        Thank you Michael!

  • MissyMo at

    Yum, Yum. I will have to try this soon. I will have to then try it GF because I am supposed to be giving up gluten any day now. So, make this first, then give up gluten. Maybe make a few smaller ones so everyone gets what they like.

    • Michael Wurm, Jr. at

      You’ll have to stop back and let me know how it turns out. A couple other folks were asking if it was possible.

      xo Michael

  • Gretchen D. at

    Hi Michael, if I were going to skip the cheese in the middle, do you think I still need to let it rise the second hour in the fridge? (I was thinking the fridge was to firm up the dough so that it can be rolled out?)

    • Michael Wurm, Jr. at

      Gretchen – to be honest I’m really not sure, but your logic seems to make sense. I still consider myself a beginner when it come to bread making so I don’t fully understand all the science behind it. Let me know if you try it. You’ve spiked my curiosity!

      xo Michael

      • Gretchen D. at

        Well, I tried it last night and it turned out pretty well, albeit a bit low and flat. I let it rise in the bowl for an hour, then I put it onto a parchment-lined cookie sheet, roughly in the right shape, and let it rise another 30 minutes, but not in the fridge. It was a bit flatter and wider than the one in your photos, but the same general shape. It does seem like the refrigeration makes the dough stiffer, which not only allows for rolling out, but also for it to hold a taller shape. Even though mine was low and flat, it really seemed to have risen the right amount. I’ve made bread before where the yeast didn’t “work” and it was very obvious that it hadn’t risen – dense and hard. I’ve been doing various breads about weekly for over a year now, and I still feel like a total newbie and beginner! 🙂

        • Michael Wurm, Jr. at

          Trying is half the battle Gretchen! Thanks to much for sharing your results!

          xo Michael

  • Raluca at

    Hi! looking forward to bake such a pizza! Thank you very very much.

    • Michael Wurm, Jr. at

      You’re more than welcome! Enjoy!

      xo Michael

  • Odene at

    G.E.N.I.O.U.S!!! I will def have to try a vegan twist to this, looks soo yum…

    • Michael Wurm, Jr. at

      Hahaha. Why thank you. Let me know how the vegan version turns out.

      xo Michael

  • Samantha at

    I am always looking for new recipes to make things from scratch because of my daughter having a soy allergy. I will be making her a loaf this weekend with sun-dried tomatoes and basil(her favorite pizza is Tomato and Basil). Thank you for the recipe.

    • Michael Wurm, Jr. at

      Oooh! Love that idea. You’ll have to let me know how it turns out.

      xo Michael

  • Christmasevegirl at

    Made this pizza bread as an accompaniment to our zucchini, green beans, pepper and onions cooked in tomato sauce. Out of this world!!! This will become a regular in our house!! Thanks, Michael!

    • Michael Wurm, Jr. at

      Yay! I’m so happy to hear you loved the recipe!

      xo Michael

  • Dianne at

    I’m a new baker. Trying to challenge myself in new things.. and this recipe is my FIRST bread attempt. This just looked amazing!

    • Michael Wurm, Jr. at

      Yay! Good luck! This is so delicious and super simple to make. Have fun!

      xo Michael

  • Jenn@slim-shoppin at

    Found your recipe on Pinterest! Totally going to make this!!!!

    I’m glad I found you – I’m off to check out more of your recipes!!!

    • Michael Wurm, Jr. at

      You’ll love this recipe! Enjoy!!

      xo Michael

  • Carol at

    Just wondering if I can make the dough in my bread machine. I use it to make dough for rolls and bread sticks all the time. I can’t wait to try this recipe!

    • Michael Wurm, Jr. at

      I’m not sure Carol. I’ve never tried it that way.

      xo Michael

  • Katie @ Made to be a Momma at

    Oh my goodness! How crazy is it that I have never heard of Pizza Bread? This looks delicious! I can’t wait to make it for my family!

  • Gail Scott at

    Love this! Will try for holiday weekends with family, can’t wait. By the way, I am not a blog follower, I end up on your blog a lot because of my pinterest obsession, I just have to say, I really like the style and the simplicity of your blog. Thanks for sharing all of your ideas!

    • Michael Wurm, Jr. at

      Thanks so much Gail! You can enter your email address into the subscription box on my blog and you’ll get an email when I post. It’s kind of an easy way to follow along. Thanks!

      xo Michael

  • julie at

    Made the bread and it’s amazing but the cheese still cooked out. Any advice on how to stop this from happening?

  • Alfiani at

    I want to make that bread! But I need someone’s help to convert the scale into metric. Can anybody help me?

  • Aimee at

    Do u know if this recipe can be made into a bread machine recipe? It sounds so good!

  • Janie at

    Looks great! I am making this for Superbowl day!

    • Michael Wurm, Jr. at

      Ohh! Perfect plan! It’s delicious. Enjoy!

      xo Michael

    • Michael Wurm, Jr. at

      It’s fabulous! Wait till you try it.

      xo Michael

  • Jenn at

    This looks soooo delicious. Wow. I am going to make this for a Super Bowl get together on Sunday. Can’t wait!

  • Jenni at

    This is soooo delicious!!! Should the leftovers be refrigerated? If I didn’t overnight is it safe to eat?

    • Michael Wurm, Jr. at

      I know that some people leave pizza out overnight, but I refrigerate mine.

      xo Michael

  • vigrx Kaskus at

    I am actually thankful to the holder of this site who has shared
    this fantastic paragraph at here.

  • Celine at

    I’ll try it now!thanks for this recipes

  • Margaret Herriges at

    this looks fabulous! Can it be frozen? I’m wondering if I could make it a couple weeks ahead of a party.

    • Michael Wurm, Jr. at

      I’m not sure, I didn’t freeze mine. However, depending on your ingredients, I think it would do okay.

      xo Michael

  • Andi at

    I made this today and made a few mistakes. I forgot the parm cheese and mixed in the 2C of shredded cheese.

    It was a huge hit here. I love that we can change this up with different mix ins. Thanks to the comment about using the instant read thermometer. My break was a tad dark but was in the 150 range. A tent of tinfoil until it came to temp was the solution.

    Hubby suggested I make it next time into two narrower and flatter loaves so there are more toasty edges.

    Even my picky teens liked it!

  • Mrs. S at

    This was fantastic the first time I made it as a loaf! I got a wild hair the second time round and turned it into a pizza crust. BEST pizza crust ever!

  • Kitty at

    This looks like such a fun bread to make. Just have a question: should it be baked on the lower rack of the oven or middle?

  • Sharon at

    This bread was wonderful!! I am not an experienced bread maker but this worked for me!! It was easy to shape and handle and came out looking like the picture! Thank you for sharing! I will be making this again.

  • Jessica at

    A year of Yeast! I love this, I don’t see how it can get much better than that. (As long as there’s cheese in most of them). Keep it up! 🙂

    • Michael Wurm, Jr. at

      Hahaha! Amen!

      xo Michael

  • Debora at

    Never heard of pizza bread before, but being Italian I’m sure I’ll love it!
    It seems such an easy affair, I’m going to try it soon, thanks for sharing this great recipe! ^_^

  • Ann Melton at

    could this be made with frozen bread dough?

    • Michael Wurm, Jr. at


      xo Michael

  • Faz at

    Could you please explain exaclty what you ean by floding lie an enveope in step 3? thanks!

    • Faz at

      Correction: Could you please explain what you mean by folding like an envelope in step 3? Thanks!


    Just took this out of the oven, and OMG does my house smell amazing–can’t wait to dig in. Thanks for sharing recipe

  • HP at

    I made this last night and it is amazing. I completely improvised on the “pizza” ingredients and went towards a Mediterranean prosciutto/olive bread flavor-wise. The dough rose so much and so quickly. It is an incredible recipe and very easy to do on the fly. Everyone loved it! thank you for sharing!!!

  • Carolina Bimonte at

    I saw this bread on pinterest and was looking for a quick fix bread. This recipe is just awesome.
    I made mine with tomatoes, leek, basil and feta as topping. Judging by the pic yours is much more filled than mine (I used the 2 1/2 c of toppings) but that doesn’t mean less flavor. It is so delicious!! Thanks for sharing!

  • Jeri Cote at

    In the oven now!

  • Eileen at

    Could I make this with a frozen pizza dough instead of making dough from scratch? I have never had any luck with yeast breads.

  • Dianna at

    I’ve made this many times and it is always the favorite on the table. I am wondering if it would be ok to make the dough the night before and refrigerate it overnight?

    • Leslee at

      I would also like to know if the dough prep could be done ahead of time, and baked just before guests arrive?

      • Michael Wurm, Jr. at

        Leslee – I’ve never prepped the dough in advance, so I’m not sure what the results would be.

        xo Michael

  • Maija at

    What a beautiful, colourful bread!
    I made tomato jam last summer/fall…
    What do you think about spreading a bit of it under the cheese before you roll it?
    Thank you in advance.

  • Pari at

    I tried making this bread tonight.. It didnt cook properly from inside. I even put back my bread to bake for another 20 mins on 350 temp. It was still undercooked. Pls let me know what I did wrong. Thank you

    • Michael Wurm, Jr. at

      Pari, Oh bummer! I’m so sorry to hear that. I’ve made this bread several times from my recipe and had no issue. I’m not sure what could have happened?

      xo Michael

  • Mia at

    Hiiiii I have just made the dough and its rising as I type. So excited to see how it turns out. I just wanted to know if you have to cook it after the 2hrs or can I leave it for a few more hrs so it’s made along with dinner. Can anyone help.?
    Thanks x

  • Kelsey at

    This sounds delish, I’m super excited to make it. Dumb question: what exactly do you mean by folding the dough like an envelope after adding the cheese? I don’t understand that description… Thanks!

    • Michael Wurm, Jr. at

      Kelsey, Sorry, that is a bit confusing. It just means so that’s it’s the shape of an envelope. Like a long rectangle. The end shape should be 17×6, not 8×11. Hopefully that makes more sense.

      Thanks! Michael

  • Teri Giese at

    Hi!Having seen your EVERYTHING,and your EVERYTHING is exceptional,I must subscribe to your blog,if you have one.Am a “baby”blog stalker.A year of it,and close to 350!Only have a Pinterest account which I started at Christmas.Am a 55 years young SAHM,semi retired and almost an empty nest.Cooking,baking,and candlestick making is my main gig.Do it all,love it all,want more?.MANY THANKS

  • Iris at

    I just tried it and what a delicious but simple idea! Definitely to make again and again for lazy sunday brunch! 🙂

  • patti@pandoras box at

    Hi…I just made this bread (started with a frozen bread dough because I am lazy!) and i didn’t have the tomatoes so I added diced pepperoni – and it was delish! To tell if bread is finished baking you can just tap on the top of loaf and its it gives a “hollow” sound, it is baked through! I will definitely be making it again (i have 2 more frozen loaves in the freezer!!)

  • Novi at

    hi Michael, what is your suggestion if I want to make pizza buns instead of loaf? Thanks

  • Darlene at

    Michael, YUM, that looks so delish. Pizza just happens to be my favourite thing on the planet. Can’t wait to try it. Bet it is great toasted too. My mouth is watering.
    Thanks for sharing Michael.
    (Nova Scotia)

  • Jessica at

    I strugglebussed hard with this recipe. I know you said it was supposed to be tacky but it was absolutely GUI so I added a bit more flour to it before the rising’s and then when I pulled it out to roll it out I had to add probably at least a cup more of flour if not more to get it so I can actually control it without it sticking to absolutely everything. It’s sitting now before it goes into the oven so we will see how the end turns out. I will let you know. I’m hoping it works well and I’m not sure if my items were just more damp or what happened. As long as it’s edible we’re going to eat it 🙂

    • Jessica at

      *gooey not GUI

  • Tammy at

    Hi. This looks delicious and I know my family will love it. I’m a less than experienced cook. I’m still not clear how to fold the bread after putting on the cheese. See the dough cover the cheese? I apologize for the beginner question.

  • Suzanne at

    This is amazing.
    I love that the possible combinations are endless.
    I will definitely be making this for years to come.
    Thank you so much for this recipe.

  • nina at

    You are the BEST!!! Love your recipes, design inspirations, and your blog!! THANK YOU!!!!

  • Behnaz at

    Hi MICHAEL…its so cool..i make it..thank you so much. This is my second comment ..

  • Carol at

    So good! Everyone went crazy for this pizza bread recipe. I’ll be making it again. Thank you!!

  • Denise at

    I was wondering if anyone has tried freezing this dough OR how long I could refrigerate before baking???
    This bread is great. We added Italian seasoning and garlic to the dough.

  • Kathy at

    Made this last night and as “Ina Garten” would say. . it was Fabulous. Will definitely make it again. . thank you for a great recipe !

  • Judy at

    As I was wandering aimlessly through Pintrest looking at of all things Christmas decorations, PIZZA BREAD jumped out at me and I had to forget about Christmas!! I can’t wait til tomorrow when I can head to the grocery store to pick up some of our favorite pizza toppings to make this bread. Fortunately pizza is a four seasons food that most everyone loves!!

  • Sandra h. at

    Hallo. Kurze frage da steht 450 Grad ?? Ist das richtig so. Oder sind 250 Grad gemeint beim normalen Backofen ?höher geht ja nicht einzustellen.
    Gruß Sandra Hellmann

    • Gal at

      Recipe is in Fahrenheit! 450°F = ~230°C

  • Gregersenartpoint at

    Can you freeze these completely made but before baking or do you need to freeze the dough and then make the rolls after thawing it?

    • Michael Wurm, Jr. at

      I did not freeze mine, so I’m not sure. You’d have to test it.

      xo Michael

  • Elvie Karse at

    What kind of yeast should I use instant or active yeast.

    • Michael Wurm, Jr. at

      Generally speaking, active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients. In this case you would use active dry yeast. Hope that helps!

      xo Michael

  • Annie Berry at

    This looks really good! I’m giving some thought to making stuffed breadsticks with this by dividing it into small sections after rising and wrapping it around sticks of string cheese. I’m figuring that these would be the bomb with pizza sauce, and maybe some garlic alfredo for dipping.

  • Laura Lee at

    I love this recipe, its full of flavor makes a great snack !

  • Lois at

    I’m not understanding the directions “fold long side line an envelope “

  • Vrinda at

    The hydration level of this bread is really high. I converted to gms/ml and I see ~80% water without considering moisture if any from the topping ingredients. Is this dough supposed to be very sticky?

  • Renee at

    Can’t wait to try this recipe! Love your blog!!

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