Pizza in a Cup inspired by The Jerk

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This week, to celebrate 5 years of BWB, we’re taking the show back to its roots - its mumbly, un-ironed, concerningly higher-pitched roots. Thank you all for sticking with me!!


Pizza in a Cup Ingredients:

8 Tbsp all-purpose flour

¼ tsp baking powder

⅛ tsp baking soda 

6 Tbsp whole milk 

2 Tbsp extra virgin olive oil + more for greasing 

1 Tbsp pre-made pizza sauce 

2 Tbsp mozzarella, shredded

3 pepperoni slices, cut into small circles or quartered

Babish-Style Pizza in a Cup Ingredients: 

500 g bread flour 

10 g kosher salt

2 tsp instant yeast 

400 g water, lukewarm

40 g extra virgin olive oil + more for greasing

1 tsp flaky salt 

As needed meatballs, sausage, and red sauce 

As needed fresh mozzarella cheese, shredded

As needed parmesan cheese, freshly grated


Pizza in a Cup

Serves 1

Pizza in a Cup Method:

Combine flour, baking powder, and baking soda in a small bowl and whisk to combine.

Add milk and olive oil to the bowl, and whisk to combine.

Transfer the dough mixture to a well-oiled oven-safe mug.

Bake at 375 °F for 15 minutes.

Remove the cup from the oven and top with pizza sauce and cheese.

Return the cup to the oven to allow the cheese to melt, about 3-4 minutes.

Top with pepperoni and return to the oven once more for an additional 4-5 minutes or until the top has crisped.

Babish-Style Pizza in a Cup 

Serves: 6-8

Dough recipe adapted from: Serious Eats

Filling recipe: Binging with Babish

Babish-Style Pizza in a Cup Method:

Combine flour, salt, and yeast in the bowl of a food processor. Process until all the ingredients are evenly distributed. 

Combine the water and olive oil in a separate bowl.

With the food processor running, gradually add the oil/water mixture. Continue processing until a homogenous sticky dough forms.

Transfer the dough into a well-oil bowl and cover. Refrigerate for 18-72 hours.

Remove the dough from the refrigerator. Lift and fold the dough over itself 6 times in a circle, then cover the dough. Repeat this process every 15 minutes for 1 hour and 30 minutes.

Grease a quarter sheet tray with olive oil.

Add the dough to the tray and flip it over to coat it in oil. Using your hands, gently spread the dough into the sides and corners of the tray. 

Cover the tray with greased plastic wrap and allow to proof for 1-2 hours or until it has doubled in size. Towards the end of the proofing time, preheat the oven to 550 °F.

Pour two perpendicular lines of olive across the dough to form four equal portions of dough. Using a bench scraper or knife, cut the dough along these lines. 

Sprinkle the dough with flaky salt and place the tray into the pre-heated oven. Bake for 12-15 minutes, making sure to rotate the dough.

Carefully separate the dough into the four cut sections and allow them to cool on a rack for about 15 minutes. 

Cut each piece in half along the diagonal and then, place a cut along the longest side to create a pocket inside the bread. 

Fill the pocket with cheese, sausages, meatballs, and red sauce.

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