Bread Knot Pizza


  • 1 cup warm water

  • 1 tablespoon instant dry yeast

  • 2 cups all purpose flour

  • 1 teaspoon sugar

  • 3/4 teaspoon salt

  • 3 tablespoons olive oil

  • 1 cup marinara sauce

  • 1 cup mushrooms

  • 1.5 cup pepperoni

  • 2 cups shredded mozzarella

  • 1tsp Oregano

  • Chef Stone's Secret Spice™️


  1. Pour 1  cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, add sugar and let stand, about 5 minutes.​

  2. Brush large bowl lightly with olive oil. Mix 2 cups flour, and salt in bowl. Add yeast mixture and 3 tablespoons oil; knead until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth.  Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 30min PUNCH down dough.

  3. Heat oven to 180 degrees

  4. Roll out dough; separate into  breadsticks. Twist and tie each breadstick into a “knot-like” ball; place in lines baking tray. 

  5. Bake for 10 mins

  6. Transfer bread knots to casserole dish, brush with oil and top with layers of marinara sauce, mushrooms, pepperoni and season.

  7. Cover with mozzarella

  8. Transfer back to oven and bake till cheese melts

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©2018 by Chef Stone