Name: Gory Guts Pizza Tear ’n’ Share Bread Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: Italian-inspired
Ingredients: 500g strong white bread flour, plus extra for dusting; 7g sachet fast-action dried yeast; 2 tbsp olive oil; 2 tsp salt; 300-325ml warm water; 2 garlic cloves, crushed; 2 x 400g cans chopped tomatoes; ½ tsp dried oregano; 2 tsp sugar; Salt and pepper, to season; 1 tbsp olive oil (remaining from the 2 tbsp used in dough); 250g grated mozzarella or cheddar, or a mixture; Pizza fillings of your choice (e.g., olives and ham); 2 tbsp herby garlic butter

Introduction

This Gory Guts Pizza Tear ‘n’ Share Bread is a fun and flavorful twist on pizza night. Filled with cheesy goodness and your favorite toppings, it’s perfect for sharing with family or friends. The bread’s unique shape adds a creepy touch, making it great for themed gatherings or just a cozy meal.

A large rectangular metal baking tray holds a twisted, golden-brown baked dough with a slightly crispy texture, sprinkled with chopped herbs and garlic bits on top. The dough lies on a thick, bright red tomato sauce spread evenly as the base layer inside the tray. Two dark-skinned hands, with one clearly a woman's hand, are pulling apart a piece from the long, twisted dough, showing a soft inside with some filling visible. The tray is placed on a white marbled surface, with a small orange pumpkin and two black pepper shakers nearby, along with a white cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g strong white bread flour, plus extra for dusting

7g sachet fast-action dried yeast

2 tbsp olive oil

2 garlic cloves, crushed

2 x 400g cans chopped tomatoes

½ tsp dried oregano

250g grated mozzarella or cheddar, or a mixture

Pizza fillings of your choice (e.g., olives and ham)

2 tbsp herby garlic butter

Instructions

Step 1: Tip the flour into a large bowl. Add the yeast to one side and 2 tsp salt to the other. Pour in 300ml warm water and mix with a wooden spoon or stand mixer fitted with a dough hook until a soft dough forms. Add up to 25ml more water if dry.

Step 2: Knead the dough on a floured surface for 10 minutes or in the mixer for 5 minutes until soft and stretchy. Rub a little olive oil over the dough ball, place in a clean bowl, cover with a tea towel, and leave to prove in a warm place for 2 hours or chill overnight (up to 24 hours).

Step 3: Heat the remaining oil in a pan over medium heat. Sizzle the crushed garlic for 30 seconds without browning. Add chopped tomatoes, oregano, 2 tsp sugar, and season well. Simmer on low-medium heat for 20–30 minutes until thick. Use a potato masher to break down any tomato lumps. Cool completely.

Step 4: Spread the cooled sauce evenly over the base of a large roasting tin or baking dish (about 40 x 30cm). Roll out the dough on a floured surface into a 60 x 30cm rectangle, then cut lengthwise into two 15 x 30cm rectangles.

Step 5: Pile cheese along the center of each rectangle and add your chosen pizza toppings. Pinch the long sides together to enclose the filling, sealing well to form a long sausage. Gently stretch to slightly lengthen them.

Step 6: Arrange the dough sausages seam-side down over the sauce, wiggling them to resemble intestines. Leave space between each for expansion. Cover and prove at room temperature for 30 minutes or chill for up to 8 hours.

Step 7: Preheat the oven to 200°C (180°C fan/gas 6). Bake for 45 minutes until the bread is golden brown. Brush with herby garlic butter and let cool for at least 10 minutes before serving.

Tips & Variations

Use a mixture of mozzarella and cheddar for a richer flavor and gooey texture.

Feel free to customize fillings to your taste—pepperoni, mushrooms, or roasted vegetables work great.

If you prefer a spicier sauce, add a pinch of chili flakes during the tomato simmering step.

Letting the dough chill overnight improves the flavor and texture, making the bread more aromatic and chewy.

FAQs

Can I use regular dried yeast instead of fast-action yeast?

Yes, you can, but the proving time may be longer. Allow extra time for the dough to double in size before proceeding.

How do I prevent the dough sausages from splitting during baking?

Make sure to seal the edges thoroughly and avoid overfilling to maintain the shape and prevent leaks. Gently stretching the dough helps create an even surface without tearing.