The Return of Pizza Challah

Back in January when The Hazz and I visited his family in Rhode Island, we modified our Parmesan Roasted Garlic Challah into Pizza Challah. The Hazz is the primary creator of Pizza Challah, and it is AMAZING.

Today is a swelteringly hot summer day here in the Midwest, so I modified Pizza Challah just a bit for humidity. Here's a modification. Modifications in amount or ingredient are indicated with a star*.


3/4 c water
2* tsp active dry yeast
1 tbsp honey
1 egg + 1 egg for wash
1/4 c OLIVE OIL*
3 1/2* c flour (I use 1/3 bread flour)
1 1/4 tsp salt
1 1/2 tbsp plus 1 tbsp* parmesan cheese
1/4 tsp garlic powder plus 1/4* tsp garlic powder
generous sprinkle of oregano
2 1/2* tbsp tomato paste
1 "handful" shredded mozarella cheese
heaping* 1/4 c chopped fresh basil (I can't wait to try this with basil from our own garden which you can read about on my personal blog)

Follow the method on the original Pizza Challah. Sprinkle the whole shebang with 1 tbsp parmesan and 1/4 tsp garlic powder (mixed). Bake at 350 for 30 minutes turning halfway through.

Now, here's a new, AMAZING idea. Introduce what you know works for at home pizza to this challah... THE PIZZA STONE. I read a few ideas to prevent cracking and breaking of breads using stones or pre-heated cookie sheets underneath your baking sheet. What I find is that my challot often get too crusty but don't bake through. The pizza stone is an attempt to stop this. Without it, the bread goes in the oven, crusts over, expands, and cracks. With the stone, the heat contact on the bottom is instant and conducted up through the bread. The result, the bread goes in the oven, expands, crusts over. AMAZING! I think I'm in love. (Of note, I used--and always use--an insulated cookie sheet for my challot. Love it.)

Shabbat Shalom from The Hazz and The Mrs. to you!!!