Pizza Challah

Not your grandmas challah.” #FFACTORAPPROVED

INGREDIENTS (serves 12):

  • 3/4 cup water 105-115°F
  •  1/2 cup granulated sugar
  • .25 ounces fast-acting dry yeast (1 packet)
  • 1 large egg
  • 3 large egg yolks
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour

For the Egg Wash

  • 1 large egg


  • Tomato sauce
  • Shredded mozzarella cheese.


  1. In a large bowl or a bowl of a stand mixer, combine the warm water (105°F-115°F), 1 tablespoon sugar, and the yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.

    (3/4 cup water, 1/2 cup granulated sugar, .25 ounces fast-acting dry yeast)

    2. Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour. Knead the dough until smooth with the hook attachment or by hand for 8-10 minutes.

    (1 large egg, 3 large egg yolks, 1/4 cup vegetable oil, 1 teaspoon salt, 3 3/4 cups all-purpose flour.)

    3. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.

    4. Divide the dough into 4 pieces. Knead the 4 pieces and form an oval, cover 4 pieces with saran wrap or dish towel and let it rest for 10 minutes.  Roll each piece of dough into a long rope. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten, and then try again.

    5. Flatten each rope with your hands or rolling pin into a long oval. Spread tomato sauce on each flattened rope, add Mozzerella cheese, Italian season and garlic. Seal each strand by pinching the strand closed.

    6. Line up 2strands in front of you, so they appear vertically in front of you. Lay the remaining two strands alternately (weaving like a #) with the vertical ones so that the centers of the strands form a weave. Place baking dish for sauce in the center. Start from one strand and work your way clock-wise, placing each strand over the one next to it. When you get back to where you began, go counter-clockwise. Repeat until you reach the ends of the strands. Tuck in the ends to the bottom of the challah, pinching them into place.and carefully braid, tucking the ends under the loaf. Let your braided challah sit for 10 minutes.

    7. Line a baking sheet with parchment paper. Carefully transfer the challah to the baking sheet. Cover loosely with plastic, then let it rise slightly again until soft and fluffy, about 30 minutes.

Baking PRO-TIPS you won’t want to miss.

  • Ensure your water is at the correct temperature for activating the yeast – too hot or too cold can hinder the process.
  • Don’t rush the proofing process; giving the dough time to rise ensures a fluffy bread.

  • Use a dough hook or your hands to knead the dough to a soft, elastic consistency.

  • If your dough is too sticky, add a bit more flour, a tablespoon at a time.

  • Before braiding, letting the dough rest for a few minutes can make it easier to handle.

  • Always preheat your oven to ensure even cooking and that golden brown finish we all love.

*Patience is a virtue”.