Super soft and fluffy Pizza Babka is made with an enriched brioche dough and swirled with pizza sauce, mozzarella cheese and pepperoni. Serve with a side of marinara or alongside your favorite soup, pasta or salad. You can even use it to make sandwiches or grilled cheese!
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♡ Why You Will Love This Pizza Babka
- Insanely plush. This pizza babka bread slices like butter! We're using my favorite tangzhong brioche dough recipe as featured in my Nutella babka and cinnamon raisin bread.
- So fun! All the best flavors of pizza is encased in this bread. Try it with your other favorite pizza toppings!
- Versatile. This dough works with both, sweet and savory fillings.
Ingredient Notes
Here are some notes about all the ingredients used in this pizza bread. Quantities and full instructions are in the recipe card below!
- Tangzhong Brioche Dough
- Bread Flour + Water - We will be cooking a small amount of bread flour and water to make the tangzhong.
- Yeast - I like to use dry active yeast, but you can also use instant yeast.
- Milk - For best results, use whole milk.
- Sugar - The sugar will feed the yeast and will also be in the main dough.
- Flour - I like using a combination of bread flour and all-purpose flour for the perfect combination of chewy and soft texture.
- Dry Milk Powder- Makes the bread super soft. I used non-fat dry milk powder, but you can also use whole milk powder.
- Eggs + Extra Yolk - Gives the pizza bread structure and helps the bread brown.
- Unsalted Butter - We'll be using softened butter, which will add richness and flavor.
- Salt - Enhances the flavor.
Garlic Butter
- Unsalted Butter - If you use salted butter, you can omit the extra salt.
- Extra-Virgin Olive Oil
- Fresh Parsley - You can also use basil, oregano or thyme.
- Garlic - I recommend grating the garlic with a microplane, or finely mincing it.
- Salt - Add to taste.
Pizza Toppings
- Pizza Sauce - You can use your favorite pizza sauce. Make sure it's not too thin.
- Mozzarella Cheese - It's best to buy the block and shredding it yourself.
- Pepperoni - Like using pepperoni because it's flat, which makes it easier to roll. Feel free to use other toppings like ground sausage, bacon or ham. Just make sure to cut it smaller.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this pizza babka! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Tangzhong - Over medium heat, and in a small saucepan, cook flour and water until thick, about 2 minutes. Transfer to a bowl and cool.
Step 2. Combine Dough Ingredients - To the bowl of a stand mixer, add bread flour, all-purpose flour, tangzhong, sugar, dry milk powder, egg, extra yolk, salt and frothy yeast mixture.
Step 3. Knead Dough & Add Butter -Knead dough on medium-low speed for about 5 minutes, then mix in softened butter one piece at a time.
Step 4. Continue Kneading - Continue kneading the dough on medium speed for 10 minutes or until it passes the window pane test.
Step 5. Let Dough Rise - With oiled hands, form dough into a smooth ball and place into a well oiled bowl. Cover and let the dough double in size in a warm place. Then refrigerate overnight and bake within to 24 hours.
Step 6. Make Garlic Butter - In a small bowl, combine melted butter, olive oil, grated garlic, finely chopped parsley and salt to taste.
How to Shape Pizza Babka
Step 7. Remove dough from the fridge and place on a lightly floured work surface. Use a rolling pin and roll the dough into roughly a 12x18 inch rectangle. Brush some garlic butter over the top.
Step 8. Next, evenly spread pizza sauce over the top. Then sprinkle with shredded mozzarella cheese and pepperoni.
Step 9. Shape - Tightly roll the dough into a log, widthwise (short side). Then with a sharp knife, slice the log in half, lengthwise exposing the layers upright. Lay one piece of dough on top of the other to form an X. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
Step 10. Proof - Transfer the babka to your prepared loaf pan. Cover and allow to nearly double in size.
Step 11. Bake - Bake at 350ºF (180ºC) for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Immediately brush with more garlic butter. Serve slightly warm and enjoy!
💡 Tip
Use a good serrated knife to slice the bread. A proper knife will prevent the fluffy interior from getting squished. My favorite is the Mercer Culinary 10-inch serrated knife (not an affiliate link). It's currently about $16 usd!
Storage
- Refrigerator - Store pizza twist bread in an airtight container for up to 5 days. Reheat in a toaster, airfryer or oven at 350ºF.
- Freezer - For prolonged storage, wrap individual cooled slices in plastic wrap, and then place in freezer bags. Reheat in a toaster, airfryer or oven at 350ºF (180ºC) until heated through.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
Don't skip the overnight proof in the fridge. The dough will be much easier to work with! Bake within 24 hours to prevent over-fermenting.
Do not overfill. It will be tempting to add more filling (especially the pizza sauce), but it will make it harder to roll and shape. Plus it can affect your rise if it's too heavy or wet inside.
After 25 to 30 minutes of baking, loosely tent your babka with foil. This is to prevent the top from getting too browned.
Do not overbake. Every oven runs different, so the baking time can vary from 40 to 55 minutes. It's ready when the internal temperature reads 185ºF (85ºC).
Use a good serrated knife to slice the bread. A proper knife will prevent the fluffy interior from getting squished. My favorite is the Mercer Culinary 10-inch serrated knife (not an affiliate link). It's currently about $16 usd!
FAQ
Yes you can. You'll need to add a bit more flour though because bread flour absorbs more liquid due to its high protein content.
I haven't tested pizza babka with any vegetables, but I would imagine that it may release too much moisture, which isn't ideal. I would suggest precooking the veggies so that most of the water content is cooked out.
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.
Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
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📖 Recipe
Pizza Babka
Equipment
- Digital Kitchen Scale
- Stand Mixer
- Small Pot - for tangzhong
- 9x4x4 inch Pullman Loaf Pan or 9x5 inch Loaf Pan
- Measuring Cups/Spoons
- Whisk/Silicone Spatula
- Bowl
- Instant Read Thermometer - to check bread for doneness
- Cooling Rack
INGREDIENTS
Tangzhong
- ⅓ Cup (75g) Water
- 2 Tablespoons (15g) Bread Flour
Yeast Mixture
- ⅓ Cup (75g) Whole Milk
- 1 ⅛ Teaspoon (4g) Active Dry Yeast
- ½ Teaspoon White Granulated Sugar
Tangzhong Brioche Dough
- 1 Cup + 3 tablespoon (142g) Bread Flour + more if needed
- 1 Cup + 2 tablespoon (135g) All-Purpose Flour
- 2 Tablespoons (25g) White Granulated Sugar
- 1 ½ Tablespoon (11g) Dry Milk Powder
- ¾ Teaspoon Fine Sea Salt
- 1 Whole Large Egg + 1 Yolk room temp
- 3 Tablespoons (42g) Unsalted Butter softened
Garlic Butter
- 3 Tablespoons Unsalted Butter melted
- 1 ½ Tablespoons Extra-Virgin Olive Oil
- 1 Clove Garlic (or to taste) grated with microplane or finely minced
- 1 Tablespoon Fresh Parsley finely minced
- Salt to taste
Pizza Filling
- ½ to ⅔ Cup Pizza Sauce
- 1 Cup (about 32 slices) Pepperoni
- 2 Cups Mozzarella Cheese shredded
Instructions
Tangzhong Brioche Dough
- Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste. It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 10 minutes.⅓ Cup (75g) Water2 Tablespoons (15g) Bread Flour
- Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and sugar, and stir well to combine. Let bloom for 5 to 7 minutes.⅓ Cup (75g) Whole Milk1 ⅛ Teaspoon (4g) Active Dry Yeast½ Teaspoon White Granulated Sugar
- Combine Dough Ingredients - In the bowl of your stand mixer, whisk together bread flour, all-purpose flour, sugar, dry milk powder and salt.1 Cup + 3 tablespoon (142g) Bread Flour + more if needed1 Cup + 2 tablespoon (135g) All-Purpose Flour2 Tablespoons (25g) White Granulated Sugar1 ½ Tablespoon (11g) Dry Milk Powder¾ Teaspoon Fine Sea SaltNext, add all of the tangzhong mixture (okay if a tad warm), egg, extra yolk and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.1 Whole Large Egg + 1 Yolk
- Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 4 to 5 minutes. Then mix in softened butter 1 tablespoon at a time, allowing them to fully incorporate before adding more.3 Tablespoons (42g) Unsalted Butter
- Continue kneading the dough on medium speed for about 10 minutes or until it passes the window pane test. See note below. If the dough is sticky, gradually add a tablespoon of flour at a time. Try not add too much, as the dough should be tacky.
- Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the double in size in a warm place. About 1 hour, but timing can vary depending on the weather and your kitchen's temperature. Then refrigerate overnight and bake within 24 hours.
Prep Garlic Butter and Cheese
- When ready to shape the babka, prep the garlic butter and filling. In a small bowl, combine melted butter, olive oil, finely chopped parsley, grated garlic and salt to taste.3 Tablespoons Unsalted Butter1 ½ Tablespoons Extra-Virgin Olive Oil1 Clove Garlic (or to taste)1 Tablespoon Fresh ParsleySalt to tasteNext, Shred your cheese.2 Cups Mozzarella Cheese
Shape the Babka
- Prep Pan - Lightly butter and line a 9x4x4 inch pullman loaf pan or a regular 9x5 inch loaf pan with parchment paper.
- Roll into Rectangle - Remove dough from the fridge and place on a lightly floured work surface. Use a rolling pin and roll the dough into roughly a 12x18 inch rectangle.
- Fill - Brush 3 tablespoons of the garlic butter on top of the dough. Save the remainder for later. Next, evenly spread pizza sauce over the top. Then sprinkle with shredded mozzarella cheese and pepperoni.½ to ⅔ Cup Pizza Sauce1 Cup (about 32 slices) Pepperoni
- Shape - Tightly roll the dough into a log, widthwise (short side). Then with a sharp knife, slice the log in half, lengthwise exposing the layers upright. Lay one piece of dough on top of the other to form an X. Twist the pieces of dough onto itself and pinch the ends to keep it in place.
- Proof - Transfer the babka into your prepared loaf pan. Cover with plastic wrap that has been lightly sprayed with oil, and allow to nearly double in size. Timing can vary depending on the weather and your kitchen's temperature, but the cold dough can take 1.5 to 2 hours.
- Preheat Oven - With 15 minutes left of proofing, preheat the oven to 350ºF (180ºC).
- Bake - Bake the babka in your preheated oven for 40 to 55 minutes or until the internal temperature reads 185ºF (85ºC). Do not overbake. Mine took 45 minutes. Loosely tent with foil after 25 to 30 minutes, to prevent the top from browning to quickly.
- Cool - As soon as it comes out of the oven, brush the top with more garlic butter. If it has solidified, reheat to melt it. Let the bread cool in the pan for 10 minutes, then carefully remove the babka from the pan and set on a wire rack to cool completely or serve slightly warm. Use a sharp serrated knife to slice and enjoy!
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