Pizza Lollipops ~ The Movie
Here is a fun video Jeff and I made with Jennifer Samuel from Unplanned Cooking about the ever popular pizza-on-a-stick. This version was made with the whole grain master recipe from HBin5 with classic pizza toppings rolled inside. It is an easy, quick and healthy snack for kids after school or a great idea for your New Year’s Eve Party.
Thank you Jennifer for the use of your wonderful video!
46 thoughts on “Pizza Lollipops ~ The Movie”
LOVE it! Thanks for sharing!
Forget the kids–looks like a great lunch for me!
An unrelated question: I’ve loved every loaf I’ve made from the first book, and am now reading through the second. Why did you add in the direction to cover the resting loaves with plastic wrap? Does this have something to do with the “healthy” recipes, or is it better no matter what? I love looking at the loaves on the counter. . . And would a dish towel be as good as plastic wrap? I like to use as little plastic as possible.
The reason we added the plastic wrap is because the dough is resting longer and has more of a chance of drying out while sitting on the counter. You could also brush it with a bit of water (not too much, just enough to keep the top from forming a skin). Avoid using a towel over the dough because the wet dough will stick to it and become impossible to remove.
Thanks and enjoy all the bread! Zoë
Thanks so much for showing us how to do this! I bet your kids have other kids at school that envy their lunches!
I sure love your double oven. I miss my double oven.
Judy L, TN
I love my double oven. Considering how much baking I do every day it really makes sense for me.
i would like a sugestion for a gluten free chala recipee i have tried but was not successful
You could try using the gluten-free brioche recipe from HBin5 (page 252). You will have to use a lot of rice flour or water to shape the braid. I hope this works for you!
Penny: One other option would be to cover it with a large pot or other non-porous vessel, that maintains the humid environment and doesn’t touch the dough. Or put it into an oven, door closed, with a pan of hot water underneath– no heat. Keep an eye on it so it doesn’t over-proof. Jeff
These are adorable! I can’t wait to make these for my two kids. I am loving, LoViNg, LOVING your books.!! I am mixing up a whole wheat challah today. On Monday I mixed up the WW Mixed Berry Bread (and already baked all of it off! DELICIOUS!). And yesterday I mixed up a Spinach Parmiggiano dough (a variation on the Spinach Feta loaf from the first book – I added some white whole wheat flour – about 2 1/2 cups and subbed Parm-Reg for the feta).
I have a large mixing container but am finding it to be too narrow (from KAF). I need to check out the one you use here in the video. Yours looks a bit wider which would definitely be better for getting things incorporated without having flour fly out all over the place!! I used an old plastic bin meant for shoes or other storage for the spinach loaf. So far so good. 🙂
With the help of your books I just started a weekly bake + give project that I plan to do for the next year. Each week I am going to bake a loaf of bread (or some other homemade goodie) and gift it to someone in my community that could use a pick-me-up or reminder that they are appreciated. Everyone should have the opportunity to enjoy fresh bread… and your books make that possible, doable, and delicious… even for a busy mom! Thank YOU!
Lisa: Thanks for all the kind words– it really means a lot to us. Re: pick-me-up; just brought a bread (and some soup) to a friend who’d experienced a loss. Easiest thing in the world, and so appreciated.
About the bins– yes, the wider bins are easier to mix in, especially the round ones. Stuff gets caught in the corners of the square ones. Jeff
Thank you thank you thank you!!! Your book has changed the way our family eats! Since I found your book last year, I’ve not bought bread products at all. My husband and sons adore all the homemade pizza, bagels, and bread. It’s even inspired me to try cooking other favorites from scratch. But I must thank you for putting in a bialy recipe. My husband is in the Navy and we’re currently stationed in Japan. And while we love the excitement and adventures, we always feel a bit homesick. Those bialys taste EXACTLY like the ones I grew up with! The perfect antidote to homesickness! Thanks Jeff and Zoe!!
Sara: So nice to get your note, Sara. Bialys in Japan, who knew?
Thanks, Zoe, for the explanation of why the whole grain bread needs covering, and to both of you for tips on alternatives. My first loaf from the new book is baking in the oven right now.
I have been baking bread from the first book for about six months now. When I first started, I wondered how long I would last. The great pleasure my husband and I get from each loaf of bread answered that. Now when we travel, one reason we enjoy being home again is to have our good bread! There is something so affirming and comforting about having a steady supply of wonderful bread, made right at home.
To make things easier, I now usually shape and bake two 1-lb loaves at once. As soon as they’re cool, I put one in the freezer, to be taken out in a couple of days when the other loaf is gone.
How wonderful that you have become such an avid baker. Once you realize the glory of fresh baked bread it ruins you to store bought! 🙂
Great little video Zoe and Jeff! I just got the new book and can’t wait to start baking HBin5!!!
This is great! I love the whole idea. They look so cute. Thanks for sharing this video 🙂
Glad you’re liking the video… we amuse ourselves, at any rate!
I was wondering if you can freeze the gluten free doughs like the other doughs.
Mandy: It should work, though we did not test that for this book, since most celiacs will need the bread every day. If you try it, limit it to five days (there are eggs), defrost in fridge overnight, and allow the full recommended rest time. And please, let us know what you find. Jeff
I was recommending the book to a friend and wanted to know.
I have a Q about your master mix in the healthy breads book. I purchased it a bit ago and it’s wonderful. I also got a copy for my sister for Christmas. My question is, is it normal and/or do you know why my bread would be getting an unattractive greyish color in the fridge? It also does not have the elasticity that yours does. It has great holes and bakes up nice, but the consistency is not like yours. When I grab a handful it just comes out and leaves a well of holes. There would be no need at all to cut it. And that greyish color is just not very nice… Any ideas?
Heidi: Grey color is typical, and it’s harmless. OK, what kind of flour are you using, and where are you located? Sounds like a low-protein flour is the culprit, may be able to compensate with more VWG. Glad to hear it’s baking up well.
May get less grey color if you transfer to smaller containers as batch is used up (less air space). Jeff
Thanks for the tips! I’ll try more VWG and smaller container. I’m in Mid-MO. Not sure the brands of flour but unbleached white and whole wheat flour. Do I need a brand name flour?
Heidi: Well, to test if that’s your problem, re-mix with Gold Medal Unbleached All-Purpose White, and Gold Medal Whole Wheat. I know those mix up consistently.
Also, make sure you’re measuring by the scoop-and-sweep method (not spoon-and-sweep). Jeff
Lovely video! I’m a visual learner, so it was nice to see just how your dough got rolled out . . . I think I’ve been rolling mine too thin. Last time I did these I brushed the dough with olive oil and then added sauted garlic and spinich after the cheese. Mmmm . . .
At least, that is how I think it went. It was a last minute, have to have supper to go things, so I’m never sure. 🙂
Thanks lots for all the great ideas!
That last minute have to get dinner on the table is when all of our favorite recipes are created! 🙂
Can you store the dough in a metal container in the refrigerator?
You can use stainless steel to store the dough, but other metals may react to the acidity in the dough.
LOVE this idea! I will try it for my 1 and 3 year old boys. Thank you! xo
I made the milk and honey raisin bread and the first loaf that i made right away was good however a couple days later i made another loaf and it was sour tasting. i think the milk spoiled in the recipe.could this have been the case? what do i do to correct this?
More likely is caused by natural fermentation of the dough. Some people love that flavor and others are less fond of it. In some of the breads you may find it desirable, but if you don’t care for it you can avoid this by freezing any of the dough that you don’t use up in the first couple of days. Just wrap it very well in 1-pound packet and freeze it. Defrost it overnight and then use it as if it were just coming from the bucket. You can freeze the dough for a couple of weeks.
Thanks for sharing these! They are definitely going to be made tomorrow. I have the whole wheat and olive oil dough in the fridge right now and think it might be yummy with a little white white sauce or a garlic butter along with some goat cheese and some fresh herbs. Mmmm…can’t wait for lunch.
Great Books! I got both of ’em! I made three boules today on/in cast iron skillets and pans and two came out great, one sort of plopped into the pan and didn’t rise so much but we kept that one to eat and gave the other two away. Great taste but just a bit doughy crumb. I really want to try baking multiple loaves in my backyard brick oven I built but I’m waiting for some snow to melt before I do. I wish we could post photos on this site like I do on the pizza oven forum I’m a member of. (fornobravo.com) Sometimes a picture or video is so much help next to the text! Best to all, Rick M.
OvenTh: There is a Flickr group devoted to pictures from our books, I believe anyone can post: https://www.flickr.com/groups/artisanbreadinfive/
Oh, please say book number four is about school lunches! 😉 I can’t wait to try this one!
Lindsay: Well, all ideas are in play…
It’s a great recipe, but sometimes I have some problems getting it consistent. How much flour does this translate into by weight?
Also, sometimes Ihave these tiny, dry lumps form up, no matter how wet the dough is. Should I get a flour sifter to prevent this?
Are the dry lumps forming when you mix the dough or only when you go to make up a loaf? If it is forming when you make the dough you just need to continue mixing, and do it with wet hands. If it is happening when you form the loaf be sure to shake off any extra flour before you form the ball, sometimes the flour you sprinkle on gets tucked up into the bottom.
Here is the info about weighing the flour https://artisanbreadinfive.com/?p=392
the pizza lolli pops look great. i am going to my sisters for thanksgiving and will try them there.
also, is a pizza stone and a bread stone the same or are they different?
The stones are generally the same, they sometimes come in different shapes and thicknesses.
Love both your books! It looks as though you placed the rolls not directly onto the pan. I was wondering what is the shiny piece and white paper is on the pan?
Janet: I may be confused, but we baked the rollup on a heavy-gauge aluminum baking sheet (like https://amzn.to/gIQtmm), lined with parchment paper (like https://tinyurl.com/bctz2c). Not sure what you meant by “the shiny piece,” check back in if I haven’t answered your question. Jeff
Love all 3 of your books and have made many fantastic creations from them. I have to say one of my favourite things about ABin5 is the recipes that go along with the breads. The Portugese fish stew? Amazing! Dips, sandwich fillings, everything I’ve tried has been delicious. My thanks to both of you!
My question is about frozen pizza. What do you think is the best way to create a ready to go from the freezer pizza? Bake first with toppings then freeze? Partially bake a crust and add toppings later?
Thank you for the lovely note, so glad you are enjoying all the bread and other recipe!
I prefer to roll the dough out on a sheet of parchment, freeze it, then I top and bake. You can also pre-bake the crust and then freeze. I like to add the toppings fresh and not freeze them, but some toppings will do fine in the freezer.
Made these the other day with my three year old daughter and both my 10 month old and three year old loved them. My husband and I did too! In fact, we had to make them again today.
Thanks for giving us a fun food on a stick. Btw, I just read up on “too wet dough” and realized that I shouldn’t be fluffing up the flour with the measuring cup before scooping. Is correct? My dough is always very wet and sticky. Nothing like your videos show.
That’s awesome, I haven’t made these in a while, but my kids (14 & 16) still love them!
You shouldn’t fluff the flour or you’ll end up with too little flour in the recipe.