Pizza Rolls
Makes approximately 12 large pizza rolls
For the dough:
500g flour (3.75 cups)
12g salt (2 tsp)
3g optional oregano (1 tbsp)
7g yeast (1 packet)
190g milk (.75 cup)
20g honey (1 tbsp)
2 eggs, beaten
25g olive oil (1 tbsp)
55g water (.25 cup)
For the toppings/fillings:
2-4 cups of shredded mozzarella
1 to 2 cups of pizza sauce
Additional topping of your choice (olives, pepperoni, etc.)
In a large mixing bowl, use a whisk to combine the flour, salt, and oregano (if using). If using instant yeast, mix that in as well.
Warm the milk in a microwave-safe vessel (or small stovetop pot) until it’s about 85-90F degrees. Add the honey to the milk and whisk to dissolve. If using dry active yeast, add it to the honey-milk and mix. Let it sit 5 minutes or until foamy.
While you wait, beat the eggs, water, and olive oil together until combined in another bowl or measuring cup.
Add all the wet ingredients (milk-honey-yeast, egg-water-olive oil) to the dry ingredients and mix everything together until there are no dry bits of flour. Cover the bowl and let it rest for 15 minutes.
Perform some stretch and folds all around the dough until it becomes smooth. Place the dough seam-side down and let it rest for another 15 minutes. Do the same stretch and folds one more time before leaving the dough to rise, undisturbed for 1 to 1.5 hours (or until double in size).
6. Pre-heat the oven to 375F. Gently deflate and turn the dough out onto a floured work surface. Work the dough into a rough rectangle shape and then roll it out until it’s about 23 by 16 inches (the size is not so important, just get it into a workable shape!).
7. Spread the sauce all over the dough rectangle followed by the cheese and toppings. Now, you can either roll the dough up into a log and cut slices, or you can use a pizza cutter to slice across the dough to form 10-12 strips, rolling each one up individually (my preference).
8. Arrange the rolls (so you can see the swirls facing up) in a lightly oiled 12-inch cast iron pan, or equivalent sized baking pan lined with parchment paper (even a cookie sheet will work in theory!). It’s OK if they aren’t all touching (they’ll expand a lot in the oven). Let the rolls rest for 15 minutes.
9. Top with additional cheese and bake for about 45 minutes, checking the rolls after 30 minutes for doneness. Try to let them cool for a few minutes before digging in (the waiting part is hard!). Enjoy!
I would love to see your creations! Tag @nokneadtoworry on Instagram.
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