Friday, July 1, 2011

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*.

pizza2_33/4 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!!!


  1. Nom Nom.

    Also: Pretty new blog design! Love!

  2. .... PIZZA CHALLAH!

    That's like, my 2 favorite things together!!! <3<3<3!!!!

  3. What braiding style is that in your challah pictured above? That's the style I'm trying to emulate and cannot quite figure out. Mine never look like this. I can do a 3, a 4, a 6 a round and even a braided round - but cannot get my challot to look like this.

  4. Hi Leslie! This is a five-stranded braid, which is my favorite braid because it's really just one motion repeated as opposed to one motion and it's mirror image as in 4 and 6 strands. Here's how to do a 5-strand I hope this helps :)

  5. I've made this before (thanks to your wonderful blog!) and I'm off today so I'm making it again for Shabbat dinner tonight. Our favorite way to eat it...Pizza Challah PIZZA! I just replace the French bread in any good French bread pizza recipe with this fresh pizza challah. It comes out seriously amazing.

  6. by Lexie French
    My Pizza Stuffed Challah
    Stuff the center of your challah with
    Spinach 2 cups
    Garlic ½ tablespoon
    Onions 1 cup
    Mushrooms ½ cup
    alfredo ½ cup
    White Cheddar or Mattarella 1 cup
    Garlic & Olive Oil and Kosher salt
    Bake at 450 F for 18 to 20 minutes until golden brown