New York's Birrittellas logo.
A person taking a bite of a pizza on a plate.

Skillet Pull Apart Pizza Bread

Skillet Pull Apart Pizza Bread
Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Total Time 55 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Italian


  • 1 9x9 Cast Iron Pan or Oven Safe Pan


  • 2 packages Birrittella's Traditional Dough (Room Temperature)
  • 2 tbsp Salted Butter, Melted
  • 1 tbsp Fresh Parsley, Chopped
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 cup Shredded Mozzarella
  • 1/2 cup Pizza Sauce
  • 1/2 cup Additional Pizza Sauce for Dipping (Optional)


  • Set oven to 400 degrees.
  • Coat your cast iron pan with olive oil.
  • Tear apart your dough and form into 1.5” x 1.5” balls.
  • Place all around your cast iron skillet allowing them to touch. (Make them snug).
  • To your melted butter, add your garlic powder and fresh parsley.
  • Spread evenly all over your dough balls.
  • Put dollops of sauce all around dough.
  • Evenly top with cheese.
  • Bake for 30 mins or until golden brown and bubbly on top.
  • Let cool for 5 mins.
  • Transfer to a serving plate.
  • Enjoy by ripping dough balls apart and dipping in additional pizza sauce.
Keyword Bread, Cheese, Dough, Pizza, Traditional

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.