Sourdough Pizza Rolls
Soft, enriched sourdough pizza rolls filled with marinara, mozzarella, Monterey Jack, and pepperoni, then rolled, sliced into 20 pieces, and baked.
Ingredients
| 5 g | ripe, active sourdough starter (Levain; about 1 teaspoon) |
| 50 g | all-purpose or bread flour (Levain; about ⅓ cup) |
| 50 g | water (Levain; about 3 Tablespoons) |
| 90 g | ripe, active levain (Pizza Dough; heaping ⅓ cup) |
| 1 | large egg (Pizza Dough; 50 grams) |
| 145 g | whole milk, warmed (Pizza Dough; about ½ cup plus 2 Tablespoons) |
| 15 g | granulated sugar (Pizza Dough; about 1 Tablespoon) |
| 55 g | unsalted butter, melted (Pizza Dough; about ¼ cup) |
| 6 g | salt (Pizza Dough; about 1 teaspoon) |
| 6 g | garlic powder (Pizza Dough; about 2 teaspoons) |
| 400 g | bread flour (Pizza Dough; about 2 ½ – 3 cups) |
| 245 g | marinara sauce (Filling; about 1 cup) |
| 100 g | mozzarella cheese, shredded (Filling; heaping 1 cup) |
| 100 g | Monterey Jack cheese, shredded (Filling; heaping 1 cup) |
| — | pepperoni (Filling; 45-60 pieces) |
| — | fresh chopped basil for topping, optional (Filling) |
Instructions
Schedule Day 1 8:00 PM – 8:00 AM: Mix Levain. Let sit for 12 hours (overnight) between 76-78℉ to ferment. Day 2 8:00 AM: Mix Dough. Bulk Fermentation: Cover dough and let rest for about 4-5 hours at 78℉. 12:00 PM: Shape the Rolls. 12:00 PM – 4:00 PM: Proof: Allow the pizza rolls to rise at warm room temperature (78ºF) for about 4 hours until puffed up. 4:00 – 4:30 PM: Bake.
Instructions
- Mix Levain: Mix together ripe, active sourdough starter, water and flour. Let rise in a warm, 78ºF place overnight. Alternatively, use ripe, active sourdough starter in place of the levain in this recipe and skip this step.
- Mix Dough: To the bowl of a stand mixer with a dough hook, add all the dough ingredients, reserving just a little bit of flour. Turn on the mixer and knead for a few minutes. The dough should feel tacky, not overly sticky. Add the rest of the flour as needed. Knead for a total of 8-10 minutes, or 10-15 minutes by hand, until the dough is smooth.
- Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80ºF place for 4-5 hours. During this time, the dough will puff up, feel cohesive, and airy.
- Shape: Line an 18 by 13-inch baking sheet with parchment paper. Roll the dough out into an approximate 24 by 8-inch rectangle. Spread marinara sauce over the dough. Add shredded mozzarella and shredded Monterey Jack cheese on top of the dough, covering the entire rectangle. Place the pepperoni evenly around the dough, on top of the cheese. Starting with the dough closest to you, roll up the pizza rolls and pinch together the seam. Flip over, seam side down. Cut the long log of dough into 20 pieces and place them on the baking sheet. If some of the filling spills out, that's okay. Place it on top of the dough.
- Proof: Cover the pan and let rise in a 78-80ºF place until puffed up, airy, and risen – about 3-4 hours. Do not bake these rolls if they have not risen! Alternatively, pizza roll-ups can be placed in the refrigerator after rising and baked the next day, straight from the fridge if desired.
- Bake: Preheat the oven to 375ºF. Bake for about 25 minutes until baked all the way through. Serve with extra marinara sauce for dipping.
Notes Sourdough Starter: I use a ripe, active sourdough starter to make a levain for this recipe. If you have a well-maintained, active sourdough starter, you can substitute it for the levain if desired. This recipe first appeared in my collaborative cookbook, "Our Sourdough Table."