EVERYTHING BAGEL PIZZA (Redefining Breakfast!)
Everything bagel pizza. It’s exactly what you think it is and it tastes INCREDIBLE.
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🔪MY GEAR:
EVERYTHING BAGEL SEASONING: D
PYREX CONTAINERS: F
PIZZA STEEL:
BOOS BLOCK CUTTING BOARD: D
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER: 4
MY FAV STAINLESS BOWL: 6
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RECIPE
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BAGEL PIZZA CRUST
(stand mixer version)
▪450g or 1 3/4c+2tbsp warm water (86F/30C)
▪8g or 3tsp instant yeast
▪5g or 1 1/4tsp sugar
▪690g or 5 1/2c AP flour (11.7% protein)
▪18g or 1Tbsp salt
▪Everything Bagel Seasoning Mix (Sesame, salt, garlic, onion, poppy seed – I used store bought Borsari brand)
Add ingredients to the bowl of a mixer and mix on low with dough hook attachment for 3 minutes or until dough begins forming into a ball. Increase speed to high and continue to mix for another 4 minutes until dough has become more smooth and doesn’t tear when you gently pull it. See video @0:52 for instructions and recipe to mix by hand.
Turn out dough onto floured surface and divide dough into 4 equal pieces (285g each). Shape balls as shown @3:00. Place in oiled containers with lids (or an oiled tray) and refrigerate for hours to a few days.
45 minutes before you’re ready to make pizza, remove dough balls from fridge to temper.
Preheat oven to 550F/287C with baking stone/steel on rack near the bottom ⅓ of oven.
Flour dough and work surface, then flip a dough ball onto work surface. Place the top/wet side of dough into a bowl of everything bagel spice mix then transfer dough back to work surface, spice mix side up. Stretch dough into pizza shape as shown @8:29. Add more bagel seasoning if needed.
Generously dust a pizza peel with semolina then transfer pizza dough onto peel. Load pizza onto pizza steel/stone. Bake 6-10min (depending on of your oven). When crisped and lightly browned, it’s done.
See below for more info on toppings.
To finish your everything bagel pizza, allow crust to cool for at least 5min then spread cream cheese onto crust, top with capers, smoked salmon, pickled red onions, and fresh dill.
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TOPPINGS:
▪Smoked salmon (about 225g or 1/2lb for 2 pizzas)
▪Capers (30ish per pizza)
▪Fresh dill
▪Pickled Red Onions:
2 red onions (about 1 quart sliced)
400g or 1 1/2c distilled white vinegar
400g or 1 1/2c water
80g or 1/3c sugar
8g or 1 1/3tsp salt
Cut onions in half then slice pole to pole. Heat vinegar, water, salt and sugar over high heat until boiling then add red onions. Stir to submerge then remove from heat. When cooled, place in a container and refrigerate until ready to use.
▪Whipped Cream Cheese:
450g or 16oz cream cheese (2 packages), room temp
Whisk room temp cream cheese for 2-3 min until whipped and fluffy
Chapters:
0:00 dough mix – stand mixer
0:50 dough mix – by hand
2:33 shaping and fermenting dough
4:01 Kove audio ad
5:05 Pickled red onions + tempering dough
6:49 whipping cream cheese + prepping toppings
7:53 shaping and bageling the dough
9:30 baking
10:15 building the pizza
#everythingbagelpizza #bagelpizza #everythingbagel
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Recipe Video:
