Ria said...
September 1, 2009 at 9:27 am

SO CUTE ! I am making them tomorrow!!

kate said...
September 1, 2009 at 9:31 am

Ok, these are too freakn’ cute!! What a great idea! I’m thinking these would be perfect Football Sunday food … yum.

Jennifer Burkholder said...
September 1, 2009 at 9:50 am

Zoe – I’ve been making these for years! (no stick, though). Pop them in the freezer and pull out for a lunchbox. They’re thawed by lunchtime, and the kids actually like it!

Danielle said...
September 1, 2009 at 10:17 am

how cute are those! I bet they’d be a huge hit at a kids birthday party

Kelly said...
September 1, 2009 at 10:40 am

I love this idea, even without the sticks. I’m totally making these for my next party!

Lorrie said...
September 1, 2009 at 10:40 am

I think I’ll make these for a baby shower I’m hosting in 2 weeks. They’ll be perfect!

Hatchet said...
September 1, 2009 at 11:30 am

OK, I am sold. I MUST make these for my daughter’s lunch! I suspect my husband would like them, too.

MyLastBite said...
September 1, 2009 at 12:04 pm

love the step-by-step PHOTOS

Thegourmetgirl said...
September 1, 2009 at 12:35 pm

These are wonderful.. Couldn’t I use a breadstick and then the entire thing is edible?
Cook them with skewer and remove then insert breadstick. What do you think?

Stacey Thomas said...
September 1, 2009 at 1:33 pm

My son will love these with just cheese, or maybe some ham on them. I just showed these to him he’d like them for dinner, lol!

Renato said...
September 1, 2009 at 2:00 pm

I loved the idea.
The kids will go crazy.
Thanks

Sue said...
September 1, 2009 at 2:29 pm

What an awesome idea! Can’t wait to try it!

Joanna in the kitchen said...
September 2, 2009 at 7:13 am

what a great idea! brilliant. Perfect idea for a party.

Sara @ Our Best Bites said...
September 2, 2009 at 8:00 am

Darling!

averagebetty said...
September 2, 2009 at 10:21 am

How fun! And I don’t think you need to be under 20 to enjoy these… they’ll make you feel like a kid again

Michelle said...
September 2, 2009 at 2:05 pm

Saw you at the kitchn and I’m glad I did. This idea is so creative and fun. Great job!

Awa said...
September 2, 2009 at 5:08 pm

These look fantastic! I can’t wait to try this!

Carrie said...
September 2, 2009 at 7:14 pm

I bet my husband would like these in his lunch! He’s waaay over 20.

Jada said...
September 2, 2009 at 9:33 pm

Genius! The best things come on sticks (or in sticks, as in a stick of butter : )

jeff said...
September 3, 2009 at 4:55 am

Carrie: 40 is the new 20.
50 is the new 30…
Etc.

Jeff

Pam B said...
September 3, 2009 at 5:48 am

Some parents get together and tailgate before our kids football games since we have to be there so early this would be a terrific addition to the menu. I am making this for Saturday.
Thanks

Jennifer said...
September 3, 2009 at 1:01 pm

Perfect for out after school playdate today, thanks for the great idea!!

Liesl said...
September 3, 2009 at 3:38 pm

What a great idea! I love it! So cute!

Sarah said...
September 3, 2009 at 6:18 pm

Super idea – my daughter would enjoy both making and eating these. Would be a great thing to serve at a kids’ party!

Aparna said...
September 3, 2009 at 10:44 pm

You know, while most over 20 wouldn’t admit to it they’d probably be very happy eating this if the stick wasn’ there.

Shaw Girl said...
September 4, 2009 at 8:57 am

What a fantastic idea! I have a bucket of olive oil dough in my fridge now, so I may have to give this recipe I whirl this weekend!

Tammy Gardner said...
September 4, 2009 at 11:02 am

I was given some whole rye seeds at the fair, and I was wondering how to use them in bread. Do I have to soak them before I add them? I may grind some of them up as flour or just use the rye flour I have, adding some of the seeds. How much should I use? Thanks in advance. Your book has been very useful.

jeff said...
September 5, 2009 at 6:50 am

Tammy: I haven’t used rye “berries,” never have been able to find them. I’ve used wheat berries, and they appear in our second book. I didn’t soak them, just don’t use the dough for 24 hours after mixing, to allow water to absorb into them. And start with a little extra water, about a quarter-cup per four-loaf batch. It will look too loose at first and then firm up. I’ve used up to about a cup of wheat berries in a full batch (again, four one-pound loaves). Let me know how it turns out, and look for our Vollkornbrot recipe in the 2nd book (publisher will have a fit if I post that recipe now). Jeff

Tammy Gardner said...
September 5, 2009 at 1:50 pm

Thank you. The berries came as a sample from a whiskey distillery, who couldn’t give samples of their actual product at the fair, so gave samples of rye berries instead. I asked for some, to use in bread, and they just said to send them an email on how well it worked!

Sandy H. said...
September 5, 2009 at 2:45 pm

What a clever recipe! These would be great on an hors d’oeuvre buffet. Prosciutto would be a nice substitute for the pepperoni for more sophisticated palates.

Jennifer said...
September 5, 2009 at 9:43 pm

Jeff & Zoe:
I saw the discussion about the Kindle on another thread and wanted to let you know that it was through browsing Amazon on my Kindle that I first found your book. WOW – am I glad I did (so are my family and friends!). Alot of people talk about “the great homemade bread that Mom and Grandma made” – but honestely, the homemade bread in my family was only the soft-crusted white variety that was great when it first came out of the oven – but never had a crust or crumb that stayed appealing after about an hour (think – “bread-machine loaves”). How great it’s been to actually be able to create loaves that are as good and even better than the tasty, crusty bread I’ve gone to resaurants to find before! I’ve baked the boule, several pizzas, brioche, and am working my way through the book. A note on the Kindle – although it’s how I found your book (which was good for you and good for me!), I found I got frustrated trying to flip back and forth when a recipe refers to another page (the Kindle doesn’t keep track of traditional page numbers). My solution – I bought the hardback version of your book. I like the color pictures and the ability to flip around fast and easy. I also am planning on giving your book as Christmas presents to my mother-in-law and a friend (along with a Cooking Stone and Peel – to get them on their way!). Thanks again for the book and the great additional posts on this site.

Bob C (@Cyanaura) said...
September 6, 2009 at 12:05 am

I just whipped up a batch of the chocolate bread dough. It looks too stiff. Here’s a photo. It holds this shape a pretty long time. Should I add more water? Thanks!

Bob C (@Cyanaura) said...
September 6, 2009 at 12:08 am

BTW, would this pizza log work just as well if you baked the log and then cut it when cool?

jeff said...
September 6, 2009 at 6:22 am

Thanks Jennifer— yeah, Kindle isn’t perfect for everyone. We’ll see what the next generation of these look like. Thanks so much for your comments, glad the book is working well for you. Jeff

jeff said...
September 6, 2009 at 6:23 am

Bob: We’ve baked this log both ways, the other day as a log for our Amazon video shoot and it worked great. So yes, either way.

Chocolate too dry? Looks pretty good to me. Bake it off and see what you think, let me know how it comes out. Jeff

Sue said...
September 6, 2009 at 12:00 pm

Those are so cute I think anyone would appreciate them! My youngest just turned 20 and I’m quite sure he’d enjoy those. I’m loaning him my copy of ABin5. Why oh why didn’t I think to get him his own for his b’day? Definitely for Christmas!!

Pam B said...
September 7, 2009 at 10:18 am

Just an update… this has been adopted by our football team as the only team snack after football games (kids choice not parents). I mixed in a little whole wheat flour and they did not even notice. Thank for the great recipe and ideas. Now to teach the kids how to make this!

zoe said...
September 7, 2009 at 3:25 pm

Hi Pam,

That is absolutely fantastic!

Zoë

Martin said...
September 8, 2009 at 12:43 pm

I made these today. Tasted good, but I made a few mistakes.
I rolled the dough too thinly, then added toppings that were too wet: olive oil, caramelized onions and garlic, mozzarella, prosciutto. Then I added baby spinach and arugula.
The filling was too full for the dough to wrap around and holes developed in it, with the filling falling out.
It tasted good, but did not look like the pictures. Next time, thicker dough and not so much filling. A good first attempt.

teresa said...
September 8, 2009 at 3:05 pm

I have been rolling up the pizza but w/o sauce and baking it then throwing it in the picnic basket all summer. slice it up at lunch time and the kids are happily fed.

zoe said...
September 8, 2009 at 7:53 pm

Hi Martin,

Next time you should bake that as a log and let it cool slightly before you slice it, instead of baking as spirals. It sounds so delicious, definitely worth baking again!

Thanks, Zoë

zoe said...
September 8, 2009 at 7:55 pm

Hi Teresa,

Yes, that is a wonderful alternative and quick!

Thanks, Zoë

rocky-cat said...
September 9, 2009 at 7:51 am

After baking these this weekend my daughter thinks I’m the greatest mom ever. Who knew this is all it takes?

Two questions: We baked the spirals without pepperoni – just sauce and cheese – and most of the cheese ran onto the parchment. They still taste very good, but how did you keep yours from running?

Also, I got distracted by my daughter’s enthusiasm while cutting the log and we ended up cutting and baking off the entire roll. I only meant to do about half and refrigerate the rest (which, I assume, may have helped with the running problem). How long do you think the baked spirals will lay in the fridge? She’s only eating two at a time so we have more than a week’s worth.

zoe said...
September 9, 2009 at 9:02 am

Hi Rocky-cat,

It may be the kind of cheese, some will be softer than others. I’d try using a bit less next time and see if that helps?

Maybe you should freeze the leftovers and then reheat them when she is ready for a snack. That will help them to stay fresher longer.

So glad she loved them! Zoë

linda said...
September 9, 2009 at 10:39 am

I like to weigh my ingriedients. How much does a cup of your scoop and scrape flour weigh?

zoe said...
September 9, 2009 at 12:52 pm

Hi Linda,

With our method 1 cup = 5 ounces. The unbleached all-purpose flour in the Master recipe will = 2 pounds.

Hope that helps, Zoë

CJC said...
September 9, 2009 at 4:11 pm

You only make 16?? My family numbers only one more than yours and I can’t see them stopping at four a piece. My sister – who isn’t quite 20 – has been repeating on and off all day, “yummy . . . those look SO good. Can we have them for supper, um, tomorrow?” (Since supper for tonight is already on.)
I remember my mum telling me about the bread on a stick last year and now I am going to have to try both.
Thanks much!
CJ

zoe said...
September 9, 2009 at 4:57 pm

Hi CJC,

So glad you will try these and make your sister happy!

Thanks, Zoë

Bob C said...
September 9, 2009 at 11:14 pm

I finallybaked the chocolate bread. It broke apart in my hands as I tried to cloak it. it didn’ stretch like the master recipe did. Once I got it shapedit came out fine. It needed an hour to bake. Tastes like cocoa powder and was great with a berry jelly.

Peggasus said...
September 10, 2009 at 10:13 am

YES! Our first home game (Go Illini!) is Saturday, and while we are not hosting, I still have to bring a little something, and these will be perfect! I think I’ll make some marinara from all the tomatoes still in the garden for dipping (you know, just like not-to-be-named chain restaurants do) What a fabulous idea!

zoe said...
September 10, 2009 at 3:24 pm

Hi Bob,

This is one of the breads that had some typos and ended up on the error page, I’m not sure if you saw that before you made it. I’m sorry if it was troublesome, glad it tasted good with the berry jelly!

Error page: http://www.artisanbreadinfive.com/?page_id=73

Thanks, Zoë

zoe said...
September 10, 2009 at 3:30 pm

Wow Peggasus,

Those will be amazing! Have fun!

Zoë

The Food Hunter said...
September 13, 2009 at 3:04 pm

What a great idea. I can’t wait to try this.

Unplanned Cooking said...
September 18, 2009 at 8:55 am

This is adorable! And my kids love pizza. Can’t wait to try it!

Jessica said...
September 19, 2009 at 11:17 am

Mine didn’t look as pretty, but it sure was yummy! Thanks
Jessica

picky cook said...
September 22, 2009 at 8:30 am

what a clever idea! love it – bet they make a fun app at a party!

Cate O’Malley said...
September 23, 2009 at 7:30 am

oh yum! totally making that this week.

Susan said...
September 27, 2009 at 8:40 am

I’m only about a month into my Artisan Bread in Five Minutes a Day adventure and your book is really changing my life. Thanks!

I’ve made these pizzas on sticks a few times now and today I happened upon the simple variation that my two sons like best–just sauce and cheese using brioche dough. How simple! The brioche dough makes for a soft, but satisfying crust that is very easy for my young boys (ages 4 and not quite 2) to bite through without accidentally pulling the whole thing off of the stick. They are delicious!

Thanks again!

jeff said...
September 27, 2009 at 5:58 pm

Susan: Brioche is super versatile– see http://www.artisanbreadinfive.com/?p=357 for more. Jeff

Suzanne said...
September 28, 2009 at 3:56 pm

General Bread Question/Problem
I carefully follow your recipes, but the bread always comes out flat. You recommended more flour…I did so and put it to “rise” and when I returned, it had flattened out again!! I would love to create a nice, round high loaf like I see in your bread book…What can I do? Put some sort of a band around the bread?

zoe said...
September 28, 2009 at 7:11 pm

Hi Suzanne,

First thing to rule out is that you are not baking at high altitude? If so, check out this post: http://www.artisanbreadinfive.com/?p=144

The next thing that comes to mind is the type of flour you are baking with and how you are measuring the flour? People who have tried our breads with bleached all-purpose flour have complained of this happening. It must be unbleached and measured in a scoop and sweep method (not spooned into the measuring cup. Here are some videos of us making the bread that may be useful to see what the dough is supposed to look like: http://www.artisanbreadinfive.com/?page_id=63

let me know if either of these things sound like the issue? If not, we will think of something else!

Thanks, Zoë

RoadPizza said...
October 17, 2009 at 9:04 pm

You can also keep the ingredients from spilling out by letting the pizza log rest for 10 to 15 minutes before cutting it. The rest period allows the toppings to adhere to the dough better.

zoe said...
October 18, 2009 at 6:10 am

Thank you RoadPizza,

Great tip, we’ll give it a try!

Zoë

megan said...
November 2, 2009 at 7:04 pm

I’m doing a children’s Valentine dinner and dance and these would be perfect. Bookmarked although the idea is ingrained in my memorie!

falnfenix said...
November 7, 2009 at 1:25 am

just wanted to leave a note…i made these for my annual Halloween party a couple of weeks ago, and they went like hotcakes. thanks so much for the post – i’ve been directing people here, rather than just giving out the recipe, so you get the credit.

Rosalie from New Mexico said...
November 12, 2009 at 2:32 pm

Greetings Zoe and Jeff and everyone “listening”. I would like to share my recent experience with the European Peasant bread. I think I know what I goofed on but maybe you could assess the problem. The bread tasted great! 1) I forgot to score the top of the bread…I had pots on the stove that needed tending…with no score there was no room for the steam to excape? 2) I used a Corelle pie dish for the bread…it worked before in a Pyrex pie dish…When I took out the bread the bottom was very moist; as it was cooling a puddle of water formed under the cooling rack. I’ve been cooking and baking for 40 years and have never had that happen! The bread remained soft over the next two days, which was OK as it tasted good. But what happened here?
Another question: I have a clay bread pan (same material as the pizza stone) that I would like to use for some of the loaf recipes…what do you think? I don’t own a glass or metal or non-stick one.
Observation: I don’t have a pizza peel yet, I tried the cookie sheet and that was unweildy, so I rest my loaves on large paper plates w/cornmeal on the bottom. Sometimes the dough sticks as I’m sliding it to the pizza stone so I’ve been able to gently lift the dough onto the stone with my hands. Seems to work just fine…I’m careful not to burn my fingers.
I love this website and have taken the time to view your videos…good info and a great way to know that what I am reading is how it should be done! Great support.

zoe said...
November 12, 2009 at 9:15 pm

Hi Rosalie,

I think that the wet dough when baked on a non porous surface, such as the glass or Corelle will result in a soggy crust. What you can do it bake it in that dish and then remove it and finish baking it for the last 10 minutes right on the oven rack, with nothing under it. This will allow the bottom crust to get a bit crisper and I think your issue will be resolved.

I’ve never used the clay bread pans, but I’m sure it will be lovely. my only concern is that the wet dough may want to stick to it. Be sure to grease it very well and you may even consider putting a piece of parchment on the bottom.

When you are forming your loaves, you may want to let them rest on a sheet of parchment paper instead of the paper plate. You can just slip the bread and the parchment right into the oven to bake on your dish. Then remove the paper to let it finish baking on the oven rack as I mentioned above.

Thank you and enjoy the bread! Zoë

Rosalie from New Mexico said...
November 12, 2009 at 10:36 pm

Thanks Zoe, I can’t wait to try these tips.

jen said...
December 10, 2009 at 2:13 pm

thought I would try this. bought supermarket pizzzza dough . results very disppoining too flourly outside and fatty iniside.

zoe said...
December 11, 2009 at 6:56 am

Hi Jen,

Did you try it with our dough yet? I hope you will have a much better experience!

Thanks, Zoë

BeachyMum said...
December 17, 2009 at 9:56 am

So simple and so fabulous!

Can’t wait to make these.

sue said...
December 17, 2009 at 1:50 pm

so, no rest/rise between cutting slices and baking? I usually do when making cinnamon rolls with the brioche dough…

it’s grabahunk-roll-fill-roll-slice-bake for pizza rolls?

zoe said...
December 17, 2009 at 7:13 pm

Hi Sue,

You don’t absolutely have to let them rest, but I usually let them sit for about 15-20 minutes before baking. It makes the dough lighter in texture. I have also done it with no rest and they are still tasty, but the dough is much chewier.

I added the rest step in the directions on the post! Thank you for bringing it to my attention.

Zoë

Andree said...
December 21, 2009 at 11:49 am

I am making my menu for Christmas day and want to make some rolls. Tradition is a fairly soft roll so I’m wondering which dough would work best. I’m thinking about the WW crescent rolls without the cinnamon. I’d also like to prepare as much as possible ahead of time. Will the refrigerator rise work for rolls? If so, what kind of timing would you suggest? Thanks so much for your timely reply to posts! Happy holidays!

jeff said...
December 21, 2009 at 1:17 pm

Andree: Yes, refrigerator rise trick works for rolls. Some ideas for rolls: http://www.artisanbreadinfive.com/?p=142, or http://www.artisanbreadinfive.com/?p=536, or http://www.artisanbreadinfive.com/?p=392, or http://www.artisanbreadinfive.com/?p=443. But the WW crescent rolls will work beatifully too (assuming you’re looking for a sweetened roll).

Have a great Christmas…

LaJuana said...
December 21, 2009 at 10:05 pm

The Pizza Pops look delightful, but perhaps just as delightful is the fact that Dorie Greenspan included HBin5 in her Books by Friends: 2009 Baking Edition on her website recently! Now that’s high praise and totally deserved! Way to go Zoe and Jeff! Love the company y’all are keeping, so to speak! Congrats!

zoe said...
December 21, 2009 at 10:30 pm

Wow LaJuana,

I didn’t realize Dorie had done that, how absolutely wonderful. She is one of my baking and writing mentors so that means so much!

Thanks, Zoë

Kathie said...
December 22, 2009 at 12:26 pm

Yumm!!! I baked these the other day for my son the other day, they did not last long. Today I made them with a non fat refried black bean and olive tapenade filling, half I added mexican blend grated cheese to, with guacamole and salsa for dipping for lunch. Fantastic!!!!

Kris said...
December 22, 2009 at 2:27 pm

I just wanted to thank you for posting this recipe online. I heard about your books and was on the library’s waiting list after hearing good words from some blogs. First of all, I am so cursed with bread, it’s become a running joke in our family. Well, I found your site and tried this recipe and it actually rose (my bread never rises)! Then I made these and they were a success! I am so thrilled I said forget the library and ordered HBin5. It’s my Christmas present to myself and my whole family. Thank you so much for creating something that even those who are baking challenged can make!

zoe said...
December 22, 2009 at 8:36 pm

Hi Kathie,

My kids are going to LOVE this! Thank you so much for sharing the idea.

Cheers, Zoë

zoe said...
December 22, 2009 at 8:40 pm

Hi Kris,

That is wonderful! Bread should not be so intimidating and I’m thrilled that you are baking!

Enjoy and happy holidays! Zoë

Kerry – Kid Giddy said...
December 29, 2009 at 1:12 pm

I’m totally going to make these! And actually I’m going to let me girls make these! This would be a great snack to bring into the classroom!! Thanks for sharing! – Kerry

Nancy said...
December 31, 2009 at 10:27 am

Just made the pizza lollipops. They are a hit. Awesome recipe. I used the Master recipe from the 1st book.

Carol said...
January 4, 2010 at 3:56 pm

Thanks to your great directions these should be a breeze to make. Can’t wait!

Sherry said...
January 7, 2010 at 9:45 am

These look awesome! My kids will flip! Has anyone tried to freeze them? Either cooked or uncooked?????

jeff said...
January 7, 2010 at 1:46 pm

Sherry: We freeze a very similar preparation, the sticky rolls unbaked. Those are at http://www.artisanbreadinfive.com/?p=308. You can freeze pizza-like things after baking as well. The crust really changes in the freezer though, see what you think. Jeff

Sherry said...
January 7, 2010 at 4:59 pm

Thanks Jeff! I will definitely try it both ways. I figure it will be perfect to have in the freezer for the kiddos. I can just grab as many as I need and warm them up!

Heather said...
January 26, 2010 at 10:13 am

I wanna make these so bad for my kids, but they can’t get off of the chicken ranch pizza I make with your dough.

Noname said...
February 11, 2010 at 10:13 pm

http://adoptbellagrace.blogspot.com/2009/12/pizza-pops.html

I’m sorry to say, but it seems that someone is trying to steal from you.

The recipe is rather similar and pictures from yours and theirs next to each other it is just simply eerie (It’s like they took your photo shoot and just copied most of it). I just wanted to tell you.

Noname said...
February 15, 2010 at 7:45 pm

No need to worry. Credit is given where credit is due.

Dina Hafiz said...
March 22, 2010 at 3:52 am

hi i dont think i can do this with my master recepi coz the dough is very soft,how can i roll it its very sticky.
it worked nice for he bread but not sure it will work for the pizza

jeff said...
March 22, 2010 at 3:29 pm

Dina: I’m guessing that you ought to just make it a little drier so you can handle– just increase the flour a bit, maybe a quarter-cup.

Meanwhile, bet you can dust with lots of flour so that you’ll be able to roll this out… Jeff

Dina Hafiz said...
March 23, 2010 at 10:36 pm

I did this yesterday and i had little problem rolling it and my kids went crazy about it…..what a brilliant idea.
100000 thanks .

Tonya said...
April 17, 2010 at 11:48 am

Baking some Pizza lollipops in the oven as we speak and they smell absolutely wonderful. I absolutely love this Idea Zoe. This is our trial batch for my sons fifth birthday party. He is really excited about them. I am using the olive oil bread dough recipe with basil pesto and mozzarella cheese.

zoe said...
April 17, 2010 at 8:22 pm

Hi Tonya,

I hope you enjoyed the pizza lollipops. Happy birthday to your son!

Thanks for the note, Zoë

Grace said...
June 27, 2010 at 12:35 am

super idea – I made these and some white basil pizza rolls with grated parm in the pizza dough – fab baby! Best tail gate food ever!

zoe said...
June 27, 2010 at 12:58 am

Hi Grace,

Am I the last to know about white basil??? Do tell!

So glad you tried these! Zoe