I made this last night and it was delicious. The cutting and twisting part was very fiddly, but I pressed on; anything that fell out I just shoved back in. The result looked just like yours. I used Rao's pizza sauce in place of the tomato paste. Thanks for the recipe! I'm loving this site.
I made this and I was honestly very concerned about the thin bread and worried that it didn't rise enough? But it was perfect! Rise was good, fillings were great, 13/10 will make again.
Hi! I’m so beyond excited to make this!! Like the diligent baker I am I’m reading through the recipe twice before getting in the kitchen. Just triple checking with you, the first proof, after mixing the dough, is only 25-30 mins, or until it doubles in size? Then you can simply roll It out and start working the dough? No 6+ hours in the fridge? If that’s the case then we’re looking forward to having pizza babka for lunch and dinner today!
I’m on my third attempt with this dough. It just won’t rise (and yes my yeast is fine....it bubbled as it should). Am I expecting too much? The dough is extremely heavy....
I'm dipping this in ranch and watching my worries disappear
I made this last night and it was delicious. The cutting and twisting part was very fiddly, but I pressed on; anything that fell out I just shoved back in. The result looked just like yours. I used Rao's pizza sauce in place of the tomato paste. Thanks for the recipe! I'm loving this site.
I made this and I was honestly very concerned about the thin bread and worried that it didn't rise enough? But it was perfect! Rise was good, fillings were great, 13/10 will make again.
Hi! I’m so beyond excited to make this!! Like the diligent baker I am I’m reading through the recipe twice before getting in the kitchen. Just triple checking with you, the first proof, after mixing the dough, is only 25-30 mins, or until it doubles in size? Then you can simply roll It out and start working the dough? No 6+ hours in the fridge? If that’s the case then we’re looking forward to having pizza babka for lunch and dinner today!
I did an hour of each rise for both and that worked for me, but I think its about knowing your space and just watching the rise
Is dry active yeast okay? I feel super Junior Varsity not having a bubbling yeast sample in my fridge!
I’m wondering the same thing!!
I’m on my third attempt with this dough. It just won’t rise (and yes my yeast is fine....it bubbled as it should). Am I expecting too much? The dough is extremely heavy....