Pizza Babka Recipe: How to Make Pizza Babka at Home

For the dough:

• 2 teaspoons active dry yeast
• ½ cup whole milk, warmed
• 2 large eggs, room temperature
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 3 cups all-purpose flour
• 6 tablespoons unsalted butter, softened

For the fillings:

• ½ cup marinara sauce
• 1 cup mozzarella cheese, shredded
• ¾ cup Parmesan cheese, grated and divided
• ½ cup pepperoni, sliced
• Olive oil or melted butter, for brushing
• 1 teaspoon dried Italian herbs

Note: The total time does not include at least 5 hours and 20 minutes of inactive time.

Make the dough:

1. 1

   In a small bowl or measuring cup, stir together the yeast and whole milk. Set the yeast mixture aside in a warm place until it becomes foamy, about 10 minutes.

2. 2

   In a large bowl, whisk together the eggs, salt, and sugar.

3. 3

   In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, egg mixture, and flour. Using a wooden spoon, stir the ingredients together until they form a rough dough.

4. 4

   Turn the stand mixer on medium speed and begin kneading the dough.

5. 5

   While the mixer is running, add 1 tablespoon of softened butter to the dough at a time until all of the butter is incorporated. Continue beating the dough until it forms a smooth ball, about 5–6 minutes.

6. 6

   Transfer the babka dough to a large greased bowl and cover it with plastic wrap. Set the dough aside in a warm place to rise until it doubles in size, anywhere from 1–3 hours.

Assemble the babka:

1. 1

   Turn the proofed dough out onto a clean work surface and roll it out into a 12x15-inch rectangle.

2. 2

   Carefully transfer the sheet of dough to a parchment-lined baking sheet. Place the dough in the refrigerator to chill for 20 minutes.

3. 3

   Remove the dough from the refrigerator and spread a thin layer of marinara sauce over it, leaving a 1-inch border around the edge. Top the pizza sauce with mozzarella cheese, a ½ cup of Parmesan cheese, and sliced pepperonis.

4. 4

   Slowly roll the long side of the dough away from yourself and over the filling to create a log. When you get to the edge of the dough, brush the bare border of the dough with a thin layer of water and seal the log.
   

5. 5

   Using a sharp knife, slice the babka roll in half lengthwise, exposing the filling.

6. 6

   Lay the two halves of the dough next to each other, sliced-side up.

7. 7

   Starting at the center, braid the two strips of dough together by folding one half over the other repeatedly to form a twisted braid. Pinch each end of the braid together to seal.

8. 8

   Line an 8x4-inch loaf pan with a large sheet of parchment paper (with excess paper hanging over the edges). Place your braided babka inside. If the babka braid is too long to fit inside of the pan, twist it into a figure-eight formation before placing it inside.

9. 9

   Cover the pan with plastic wrap or a clean kitchen towel and place it in a warm spot to rise until it doubles in size, about 1–2 hours.

Bake the babka:

1. 1

   When the second rise of the babka is almost complete, preheat the oven to 375 degrees Fahrenheit.

2. 2

   Brush the babka with a thin layer of olive oil and sprinkle the top with the remaining Parmesan cheese and Italian herbs.

3. 3

   Transfer the babka to the oven and bake until the crust is golden brown and the internal temperature reaches 190 degrees Fahrenheit, about 30–40 minutes.

4. 4

   Remove the pizza babka from the oven and let it cool in the pan for 15 minutes. Use the parchment paper wings to lift the bread from the pan and transfer it to a cooling rack. Let the babka cool to room temperature before slicing and serving.

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