Makes 4 Long Pizza Rolls
Ingredients
500g Plain or "00" Flour
350g Warm Water
10g Fresh Yeast - dry yeast amounts below.
10g Salt
My Toppings: Sauce, Provolone, Scarmoza, Mozzarella, Marinated Olives, Roasted Capsicums, Ham + Salami.
Method
Into a bowl add the water (hold onto 50g) and yeast, you can use your fingers to dissolve the yeast. Then add in the flour.
Give it a mix and let it sit for 15 minutes.
To the remaining water add in the salt and let it dissolve, if it doesn't, don't worry!
When the 15 minutes is up, add the water and salt mixture to the bowl.
I used my stand mixer and once the dough came together I let it knead for about 5 minutes. You can do this by hand also. If you feel the dough is too wet or dry add either a little bit of flour or water, this recipe will be more on the sticky side so don't panic too much, if its sticking too much to your hands your can oil them.
Once you have a nice smooth dough ball oil a big bowl and roll it in it, then cover it with some cling film and a tea towel and put it in a warm spot. The warmer the spot the more it will rise and the quicker you'll be ready to roll!
Preheat your oven to 230°c - you can put the dough in front of the oven while it heats up.
With this recipe we don't care so much about the puff, so a fast rise is all we need, 45 minutes will be enough, but if you have the time you can let it go for as long as you have.
You can prepare your toppings in this time - I use a tin of crushed tomatoes, you can add oil and a smashed clove of garlic if you want but because your adding so many other strong flavours to the dish the sauce can be left plain.
Use whatever deli meats you like, different cheeses, roasted veg, olives, sauteed wild broccoli, Italian sausages, ricotta and caramelised pumpkin - the list is endless!
Divide the dough into quarters. Put one sheet of baking paper down and another on top, they need to be about 50cm long.
Press down on the dough to flatten it and then use your rolling pin to roll it out about 5mm thick, try and keep it as rectangular as you can.
Remove the top layer of paper and spread on a base of sauce, just keep the edges clean so they stick when you roll it. Put the rest of your fillings on top, layer by layer, I like to spread them out like its a pizza so when it's rolled the filling is in every bite.
To roll - make sure the long side is across you, start to roll the edge in and then you should be able to lift the baking paper on an angle and it should roll itself. Once you roll a section remember to tuck in the edges too.
You should have a long roll now, place it seam side down on a lined tray, I give it a bit of a pull to stretch it out a bit. Then cut a few slits on the top, this will help release some steam so your roll doesn't puff and explode out the sides.
You can either brush the roll with egg wash or just with some oil - sprinkle a little bit or dried oregano or Italian herb mix and once you've finished rolling the rest put them into the oven.
They will take about 20 - 25 minutes, the outside will be golden brown and inside perfectly cooked.
Give them a few minutes to rest and then cut them up.
My Tip: While the Pizza Rolls are cooking put the leftover sauce in a little pan with some oil, a squashed clove of garlic (which you can remove when the sauce is ready) a sprinkle of salt and fresh basil. Cook it till they come out of the oven and use it as a dipping sauce.
ENJOY! x
* Fresh yeast can be frozen so you've always got it on hand, but if your using dried yeast use these amounts. Dry Active Yeast - 5g. Instant Yeast - 2.50g.
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