Cooking with Toti
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Pull-Apart Pepperoni Pizza Loaf
Cheesy, fluffy, crispy edges — fun to pull apart.
Serves
1 loaf
Time
Overnight dough + 35 min bake
Easy homemade pizza loaf made with soft overnight dough, cut into strips, stacked with cheese and pepperoni, then baked until golden and bubbly. Perfect for dinner, game nights, lunchboxes, or after-school snacks.
Instructions
- 1
In a large bowl, combine lukewarm water, honey, and instant yeast. Let sit a few minutes until slightly foamy.
- 2
Add salt and gradually mix in flour with a wooden spoon until a soft, sticky dough forms.
- 3
Cover the bowl. You can use it after rising at room temperature, but for the best texture and flavor, refrigerate overnight — it becomes airy, bubbly, and extra fluffy.
- 4
Lightly flour your surface and hands. Roll the dough into a long rectangle.
- 5
Spread pizza sauce over the dough. Top with shredded mozzarella and pepperoni slices.
- 6
Using a pizza cutter, slice the dough into long strips.
- 7
Stack the strips slightly on top of each other, then place them vertically inside a loaf pan for the pull-apart effect. Add extra cheese between layers if desired.
- 8
Bake at 375°F for about 30–35 minutes, until golden brown and bubbly. Top with a little extra cheese during the last few minutes if you want it extra cheesy.
Toti’s Tips
- ✓Sticky dough = fluffy pizza bread.
- ✓Overnight dough gives the BEST airy texture.
- ✓Add flour only as needed while shaping.
- ✓Use any toppings you already have in the fridge.
- ✓Reheats beautifully in the oven or air fryer.
Storage
- •Fridge: up to 4 days
- •Freeze slices for quick lunches or snacks
- •Reheat in oven or air fryer for crispy cheesy edges
More photos
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