This is perfect for a standing dinner, a BBQ or a buffet.
You can prepare it with any filling you prefer and it is ways better than those you can buy at supermarkets. I worked on this recipe during the Covid Lockdowns, so feedbacks are welcome!
Difficulty level: |  |
|---|---|
Cooking Time: | 20 minutes |
Oven Temperature: | 220˚C |
Cooking Method: | Static Oven, With Water |
Ingredients for about 20 rolls:
Using Sourdough Starter
| Using Dried Yeast
|
My suggestion for the Filling:
Chopped Tomatoes, Oregano, Salt, Black Pepper, Olive Oil, Bacon, Finely Chopped Mozzarella.
The version with Dried Yeast contains the "Criscito", it is a flour based on de-activated sourdough starter and it is used to improve the doughs based on Dried (or Fresh) Brewer's yeast. If you don't find it replace it with the same amount of Strong Flour.
Steps:
Mix the yeast with the water and the malt until it is almost dissolved.
Add the Re-milled semolina, roughly mix and let it rest for about 1 hour.
Add the flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for 15 minutes.
Add the salt, and continue mixing for 10 minutes, the dough will become smooth, elastic, and will stay on the dough hook.
Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.
In the meantime, mix the chopped tomatoes with oregano, salt, black pepper and olive oil.
Cut the mozzarella to small pieces (do not use grated mozzarella, it is too dry) and let it to rest to loose some water.
Sprinkle some flour on the dough and on the working area and gently push the dough with your hand or a rolling pin to give it a rectangular shape of about 30x50cm. It should not become too thin!
Cut the bacon in small pieces.
Spread the tomato sauce mixture on the dough leaving out about 2cm on one of the longest sides.
Spread the rest of the ingredients, always leaving the cheese as the last. Do not spread all the cheese, keep some apart.
Brush some water on the side without toppings (it will help to close the roll)
With the help of a scraper start rolling the dough from the longest side towards the watered side.
Cut the dough in slices of about 2.5cm and place gently on a baking tray, give them a round shape before covering with cling film.
Place the the Pizza rolls in a warm dry place to rise until it double up in volume (the best temperature for this phase is between 25°C and 28°C).
When the dough is raised, preheat the oven to 220°C.
Srinkle the pizza rolls with the remaining cheese and some olive oil.
Bake at 220°C for 20 minutes.
You can try different fillings:
- Chopped Tomatoes, Oregano, Salt, Black Pepper, Olive Oil, Chopped Onions, Tuna.
- Or try my "Parmigiana" version with Grilled Aubergines, Tomato Sauce, Oregano, Salt, Black Pepper, Mozzarella and sprinkle with grated Parmigiano Reggiano cheese.
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