Universal facts: Pizza is love. Pizza is life. For that reason my family and I have a tradition to eat pizza every Friday night. It’s our way of ringing in the weekend the right way. Sometimes I buy pizza, some times I make pizza, and if I am feeling fancy, I braid it! Its a fun twist on pizza night (pun totally intended).
Braiding your pizza is much easier than braiding hair, if you ask me. Roll the dough out into a big rectangle… or as close to a rectangle as you can get. Cut slits 2-3 inches long and 1 inch apart, down each side of the dough, leaving the middle third of the dough for the filling.
Put the sauce and cheese down the middle of the dough. You can add any of your favorite toppings as well.
Brush the dough with melted butter and sprinkle with oregano. This is optional. The butter will give the dough an extra golden look. Honestly, I only took this extra step because I was taking a picture. Like making your child’s hair looks extra cute for picture day at school.
- 1 package yeast (or 2 1/4 tsp)
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 2 TBSP vegetable oil
- 2 1/2 cups flour
- 1 lb hamburger, cooked and drained
- 1/3 cup Parmesan cheese
- 1/4 cup onion, finely chopped
- 1/2 tsp salt
- 1 tsp oregano
- 1 6 oz can tomato sauce
- 1 cup shredded cheese
- Any additional toppings of your choice (sweet peppers, pepperoni, mushrooms, olives...)
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Combine yeast and warm water in a large mixing bowl, or the bowl of stand mixer. Set aside 1-2 minutes to let yeast dissolve.
- Add remaining ingredients for the dough and knead until a smooth ball is formed. Add more flour if dough is sticky.
- Set aside about 10 minutes, while you prepare the sauce.
- Combine all the ingredients in a bowl and stir to combine. You can add the cheese to the sauce or sprinkle it down the middle on top of the sauce. Set aside.
- On a floured surface, roll the dough into a large rectangle, about 14 inches by 11 inches, or to fit a large cookie sheet. Transfer the dough to the cookie sheet. Once it's braided it will be much harder to move. (Yes, I've learned this the hard way, more than once.)
- Cut 2-3 inch long slits, about 1 inch apart down each side of the dough, leaving the middle of the dough for the the filling.
- Spread the sauce and any additional toppings down the center of the dough.
- To create the braid, fold the the slits of dough over the filling, alternating sides and crossing in the center.
- Bake at 425 for 20 minutes or until the dough is golden brown.