How to Make Pizza Buns
Cook along with me as I make my popular pizza buns recipe. This long form video is great for new bakers and those new to baking with yeast, as it shows the process in greater detail, along with tips throughout.
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RECIPE:
For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour, spooned and levelled
2 teaspoons sugar
1 teaspoon salt
2 1/4 teaspoon Active Dry or Instant yeast
1 cup lukewarm water, lukewarm, about 105F
1 Tablespoon vegetable, canola or other neutral oil
For the toppings:
1 1/2 cups pizza sauce, store bought or make your own
3 cups sharp cheddar cheese, shredded
For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 cups of the flour, the sugar, salt and the Instant yeast. In a measuring cup, combine the lukewarm water with the oil. Add the lukewarm water mixture to the dry ingredients and mix to combine. Knead by hand or with the mixer, adding more flour in small increments, as needed, until the dough comes together into a smooth dough, that wraps the kneading hood and cleans the bowl. (I find I generally end up using just shy of 3 cups of flour in total.) Remove the dough to a floured work surface and knead briefly. The dough shouldn't stick to your hands or the work surface. If it does, add a touch more flour, as needed.
Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.
Prepare two large baking sheets. You can use bar or line with a sheet of parchment paper. Set aside.
Remove the dough to a floured work surface. Divide the dough into 12 equal pieces .
Take a piece of dough. Form it in to a ball, then stretch in to a circle about 3 inches in diameter. You don't need to stretch them completely at this point. Once the dough has rested a few minutes they will be easier to shape. Go back to your dough rounds and stretch them again, to about 4-inches diameter, then place onto a baking sheet. Repeat with each piece of dough, placing 6 on each on the prepared sheets (you can place them fairly close together as they don't spread much, but don't allow them to actually touch each other). Go back to the first pieces you formed and stretch them a little more, until they are about 5 inches in diameter.
Using a Tablespoon measuring spoon, top each piece of dough with with a heaping Tablespoon of pizza sauce, spreading it over the top, going right to the edge, as far as you can without it spilling over the sides. Top with a generous amount of shredded cheddar cheese. Repeat with all the buns. Let stand 20-25 minutes, while you preheat the oven.
With racks in the upper and lower third of your oven, preheat oven to 375° F. (regular bake setting/not fan assisted). *For softer pizza buns, bake at 350F and extend the baking time slightly. After the buns have stood for 20-25 minutes or so (or until they look a little puffy around the outside edges), bake in preheated for 20-25 minutes , switching the pans from top to bottom half way through baking. Cook golden and bubbly. Remove from oven then immediately remove to a cooling rack to cool completely. Enjoy immediately or place in an airtight container and freeze up to 3 months.