Italian Pizza Bread Recipe
This Pizza Bread Recipe is as easy to make as it is delicious. Simple soft bread drizzled with olive oil and sprinkled with salt is perfect as an appetizer or side, a sandwich, or a base for your favourite pizza toppings.
You might be wondering about the term pizza bread, it is a translation of Pane Pizza and sometimes called Pizza di Pane (pronounced PAH-neh) whose main ingredients are flour and water and is one of the oldest manmade foods.
Pizza in Italy refers to the bread base or dough, whereas American pizza is typically associated with what is put on it, usually a sauce, cheese, and toppings. Some great pizza recipes are this Fig, Goat Cheese and Prosciutto Pizza and this Easy Pizza Dough Recipe.
Known for its simple fresh ingredients, flavours, and textures, one of the most widely used Italian bread is pizza bread.
Similar to flatbread or focaccia, it is a soft yeast bread used for all sorts of things which can include pizza but can very often be eaten on its own in different ways.
Focaccia and traditional pizza bread are quite similar in the ingredients required. The difference is in how much yeast is used. Focaccia has more yeast which gives it that lighter fluffier texture whereas traditional pizza dough resembles more of a bread.
Now, to add a little fun confusion to the mix, pizza bread (pane pizza) is somewhere in the middle!
This homemade bread is so easy to make, takes little time and effort, and yields the most delicious Italian bread!
Table of Contents
How to make Italian Pizza Bread
Add water, sugar, yeast, and flour to a stand mixer.
Start to knead. When the dough starts to form, add salt and olive oil. Continue kneading until you have a compact dough.
Move the dough to a lightly floured surface and knead into a ball, place in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover the bowl with plastic wrap and place in a warm draft-free area, until doubled in bulk.
Place the dough in a lightly oiled baking pan or sheet and let it rest.
Once rested, stretch to fill the pan, cover, and let rest again, until puffy.
Pre-heat the oven and brush the dough with a bit of olive oil and sprinkle with rock salt. Once oven is preheated bake until done. Let cool on a wire rack, or serve warm. Enjoy!
How to serve Italian Pizza Bread
One of the great things about this bread is it has so few crumbs! If you have small kids at home you know what a treat that is. Even still, this bread is great for sandwiches using your favourite fillings, great for dipping in soups and sauces, and of course a great base for whatever toppings you’d like to put on it.
Other Toppings for Pizza Bread
If you are going to be eating this wonderful bread on its own but are wondering what other toppings you can try, there are so many ideas. To name just a few, try adding some:
- Pesto or Parmesan
- Caramelized onions
- Sundried tomatoes
- Olives
How to Store It
This bread will keep at room temperature wrapped in an airtight container or covered in plastic wrap for up to 2 days. You can also freeze it as a whole or individually wrapped pieces for up to 1 month.
To reheat, let thaw at room temperature and place back in oven at 375 degrees for 10 minutes.
So when you are looking to change up your sandwich, I hope you give this Pizza Bread a try and let me know what you think. Enjoy!
More Delicious Pizza and Focaccia Recipes
- Pizza Dough Ideas
- Stove Top Skillet Pan Pizza
- Easy Veggie Pizza Muffins
- Easy Sourdough Focaccia
- Refrigerator Dough Focaccia
Italian Pizza Bread Recipe
Ingredients
- ½ cup + 3 tablespoons water (lukewarm 105F/40C) (162 grams total)
- ½ teaspoon sugar or honey
- 1 teaspoon active dry yeast
- 2 cups all purpose or bread flour
- ½ teaspoon salt
- 2-3 tablespoons olive oil (divided)
Instructions
- In the stand up mixer add the water, sugar, yeast and flour, start to knead, when the dough just starts to come together add the salt and 1 tablespoon olive oil. Knead until smooth and elastic approximately 7 minutes.
- Move to a lightly floured surface and knead into a ball, place in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover the bowl with plastic wrap and place in a warm draft free area for about 2 hours or until doubled in bulk.
- Place the dough in a 13×10 inch (approximate 34x25cm) lightly oiled baking pan or sheet and let it rest for 10-15 minutes (it will be easier to stretch). Stretch to fill the pan, cover and let rest 1 hour.
- Pre-heat oven to 400F (200C).
- Brush the dough with 1-2 tablespoons of olive oil and sprinkle with rock salt, bake for approximately 30-40 minutes or until done. Let cool Let cool on a wire rack, or serve warm. Enjoy!