Pizza bread

Today I have the recipe for my delicious pizza bread for you. It is the ideal basis for delicious, Mediterranean sandwiches, as a side dish for grilling or simply with Mediterranean dishes. I like to use it for my delicious pizza bread sandwich (Recipe here). ♥

The pizza bread is easy to bake and the dough is easy to prepare. I have a faster variant and a variant with a long cold cook with me. If you opt for the longer standing time in the refrigerator, the dough will also have a delicious aroma. I find this variant very practical, because it allows you to prepare the dough one day before it is needed and then you don't have much work with it on the baking day. I especially like to do this for grilling, as there are usually enough other things to prepare on the grill day.
In the next few days I'll show you what you can conjure up quickly and easily with this delicious pizza bread ... Perfect for warm summer days or for a picnic. You can stay tuned ... ????


Pizzabrot Sandwich (mit Focaccia)

Ingredients for the pizza bread:

(for a large pizza bread)

  • 400 g Pizza flour (Italian flour Tipo 00) or flour type 550
  • 200-220 g water, cool (depending on the flour)
  • 5 g yeast (if you are in a hurry 10 g yeast or 5 g yeast + 60 g Lievito Madre)
  • 1.5 tsp salt
  • 1 pinch of sugar
  • 30 g of olive oil
  • optional:
  • 1-2 teaspoons of pizza seasoning or
  • 1 pressed clove of garlic, 1 teaspoon oregano (dried), 2 pinches of pepper
For painting:
  • about 2 tablespoons of olive oil
to sprinkle:
  • coarse sea salt 
  • fresh rosemary needles

Prepare pizza bread:

  • For the dough, dissolve the yeast in 200g water with a pinch of sugar in a mixing bowl. Thermomix: 2 min./ level 2.
  • Add the remaining ingredients for the dough and knead into a dough for about 10 minutes. Thermomix: 8 min. / Dough kneading level
  • Grease a bowl with a little oil.
  • Cover the dough and let it stand for 20 minutes at room temperature and then for about 24 hours in the refrigerator give. ⇨ If you are in a hurry with the pizza bread, take lukewarm water and 10g yeast (or 5g yeast + Lievito Madre) and let the dough rise covered for 60 minutes in a warm place. 
  • After the rising time, the dough carefully on a covered with baking paper Baking sheet let slide or similar. (The dough comes out well through the oiled bowl.) The dough, please not knead more!
  • Now this with the Rolling pin Carefully roll out into a circle about 25-30 cm in diameter.
  • Brush the dough generously with olive oil and let rise for about an hour. In principle, room temperature is sufficient on warm summer days. If it's not that warm outside, I would let the pizza bread rise in a warm place.
  • During this time, preheat the oven to 230 ° C upper-lower heat (210 ° C hot air).
  • After the walking time, sprinkle with a little coarse sea salt and fresh rosemary needles and the pizza bread
  • Bake in the oven at 230 ° C top-bottom heat (210 ° C hot air) for about 30 minutes until the desired brown color. (If you use stoneware products: bottom shelf)
  • Every oven bakes a little differently, so the baking temperature and time may vary slightly.
  • After the baking time on a wire rack let cool down.
♥ Have fun baking! ♥

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3 thoughts on “Pizzabrot”

  1. Rudolf Oribold

    Hi Sonja, by a great coincidence I have probably found the solution to my problem, see the explanation below.
    For me, this pizza bread was a blast. I've already eaten a few, here and abroad, but what I got in Marburg was unique.
    When I saw your pizza bread, it was bang, at the moment it's in the fridge. In any case, I'll report tomorrow how it turned out and whether I can still change anything with your help.

    “Hello Dietmar, after the Linz seminar at the beginning of April, we drove back via Marburg ad Lahn.
    There we were in a Ristorante: Hostaria Del Castello, Markt 19, and there I ordered a pizza bread.
    Is that what it is about and is it possible to use the ciabatta dough for it?
    The pizza bread was flat like a pancake, about 8-10mm high and event. baked in the pan. frothy and absolutely fluffy like an omelette. The dough tasted like pizza or ciabatta dough, sprinkled with a little salt and rosemary.
    The pizza maker didn't let anything out except that Lievito Madre was used.
    The ciabatta dough from the seminar was great, hence my question whether and how you can get it so frothy and fluffy.
    Maybe someone from the community has an idea. "

    Thanks very much

    LG Rudolf Oribold

    1. cookieundco

      Dear Rudolph,
      I have a recipe for pan bread on the blog, maybe that would be helpful for you too. It can be prepared with olive oil (instead of butter) and then sprinkled with rosemary in the pan ...? Here is the link:
      Maybe a mixture of both recipes is ideal.

      Personally, I don't know Didi's dough, I did the rye sour course with him at the end of April.

      Warm greetings,

  2. Rudolf Oribold

    Hello Sonja,
    good Morning. So I tested the pizza bread, it tastes very good and is also very successful, it is used again.
    But there is too much “bread” for what I'm looking for. The pore was already going in that direction. Before I cross the pan with the pizza bread, one more question.
    Can I get the dough looser with more oil, double the amount?


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