Pull-Apart Pizza Bread

Here's a fun way to bring some new inspiration to your usual pizza night routine. This recipe is endlessly customizable — choose your favorite cheese and toppings — and it’s make-ahead friendly, meaning you can pull it off on a weeknight. Choose your pan depending on the occasion: Bake in a cake pan or well-seasoned cast iron skillet and serve with a large salad for dinner, or divide among the wells of a muffin tin for easy after-school snacks. Either way, don’t skip the sprinkling of Parmesan cheese, which results in a deliciously thin and crispy cheese crust, and be sure to serve with a side of marinara or pizza sauce for dipping. 

25 mins
10 to 32 mins
7 hrs 30 mins
two 6" rounds, one 9" round (cast iron or cake round), one 9”x5” loaf, or 12 muffins
Pull-Apart Pizza - select to zoom
Pull-Apart Pizza - select to zoom
Pull-Apart Pizza - select to zoom
Pull-Apart Pizza - select to zoom
Pull-Apart Pizza - select to zoom


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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.  

  2. In the bowl of a stand mixer, combine all ingredients. Use the flat beater attachment to mix at high speed for 2 minutes, then switch to the dough hook and knead at medium speed for 7 minutes. The dough should be smooth and quite soft; it will not pull away cleanly from the sides of the bowl.  

  3. Transfer the dough to a large lightly greased bowl or container (a 2-quart dough bucket works well here). Allow the dough to rise, covered, for 45 minutes then refrigerate for at least 4 hours or up to 36 hours; this step will develop the crust’s flavor. 

  4. To assemble: Grease the bottom and sides of the pan(s) with the olive oil and generously sprinkle with the Parmesan cheese. Set aside. 

  5. In a large bowl, combine the cheese powder and pizza seasoning. Toss to combine and set aside. 

  6. Turn your dough out onto a well-floured surface and press or roll it out to a rectangle, about 9” x 13” in size. Using a pizza cutter or sharp knife, cut the dough into 1” squares. 

  7. Transfer the dough squares to the large bowl and toss to coat with the seasonings. 

  8. Add the cheese and toppings, tossing until evenly distributed. 

  9. Transfer the mixture to your prepared pan and let rise, covered, until puffy, about 1 hour. 

  10. To bake: Preheat the oven to 450°F.  

  11. Bake the 6” rounds for 18 to 22 minutes, the 9” round (cast iron or cake pan) for 22 to 26 minutes, the 9” x 5” loaf for 30 to 32 minutes, or the muffin pan for 10 to 12 minutes.  

  12. Remove from the oven and let cool for 5 minutes before turning out of the pan and serving warm. 

  13. Storage information: Store any leftovers, covered, in the refrigerator for several days; freeze for longer storage. Reheat any leftovers by wrapping in foil and placing in a 350°F oven until warmed throughout. 

Tips from our Bakers

  • Use 3 cups (372g) Pizza Flour Blend or 3 cups (360g) King Arthur Unbleached All-Purpose Flour in place of the all-purpose/semolina mixture, if desired. If using all King Arthur Unbleached All-Purpose Flour, reduce water to 1 cup (227g). 

  • This recipe can easily be made ahead. Make the recipe through step 8 (when the dough squares are coated in seasoning), transfer to the pan, cover, and refrigerate overnight (or up to 15 hours). When ready to bake, remove from the refrigerator and preheat the oven; bake as directed. 

  • When it comes to toppings, more isn’t necessarily better, so try and limit your selections to a generous 1 cup total. 

  • We’ve found that making a pull-apart pizza works best with any pizza dough recipe that uses 3 to 4 cups of flour and has a hydration at or below 71% (here’s how to make that calculation). Our Sourdough Pizza Crust, Pizza Crust, and Now or Later Pizza all work well. Any dough with a hydration level higher than 71% will be too sticky for the pizza squares to stay separated enough to then pull apart.