Sourdough pizza roll ups! I’ve said it before and I’ll say it again! I’ll scream it from the mountaintops! SOURDOUGH PIZZA ROLL UPS!
They’re so simple to make, and everyone, I mean EVERYONE loves them! This is Elaine Boddy’s recipe from Easy Everyday Sourdough Baking. I added some Italian seasoning to the dough and subbed some of the white flour for whole grain.
Ingredients
Method
- In the early evening, in a large mixing bowl, roughly mix together all the ingredients, except the pizza sauce, cheese and any other filling ingredients, leaving the dough shaggy. Cover the bowl with a clean shower cap or your choice of cover and leave it on the counter for 2 hours.
- After the 2 hours, perform the first set of pulls and folds on the dough; it will be sticky at this point, but stretchy. Cover the bowl and leave it on the counter.
- Once the dough has rested for at least an hour, complete two more sets of pulls and folds on the dough throughout the evening, covering the bowl after each set. The dough will be nicely stretchy and will easily come together into a firm ball each time. Complete the final set before going no bed.
- Leave the covered bowl on the counter overnight, typically 8 to 10 hours, at 64 to 68°F (18 to 20°C).
- The next morning, place the dough, untouched but still covered, in the fridge for at least an hour, until you are ready to use it; this could be for lunch, dinner or a meal the next day. The dough will firm up, making it easier to work with later.
- When you are ready to bake, decide whether you would like to bake in a preheated oven or from a cold start. If preheating, set the oven to 400°F (200°C) convection or 425°F (220°C) conventional.Take your bowl of dough from the fridge. Sprinkle flour over your kitchen counter. Using a bowl scraper or your hands, gently ease the bubbly risen dough from the bowl onto the counter. Use your fingertips to start stretching and pushing out the dough, until it becomes a rectangle that measures 18 × 12 inches (45 x 30 cm) with an even thickness all over. The dough will want to pull back as you stretch it; continue to pull it gently, careful not to make holes in the dough. If the dough starts to tear or seems very hard to stretch, let it rest on the counter for 5 to 10 minutes, allowing the gluten in the dough to relax and try again.Spread the pizza sauce evenly all over the stretched dough and sprinkle the grated cheese evenly over the top, right up to the edges. If you are adding extra fillings, place them over the sauce and cheese. Roll up the dough from one of the longer edges toward the other to make an even, tight roll of dough.Using a dough knife or sharp knife, cut the dough into twelve equal pieces, approximately 1½ inches (4 cm) wide. Place them, cut side down, in the muffin pan hollows. If the rolled up portions of filled dough start to fall apart, or you struggle with the dough holding together, push them into the pan hollows however they come. Do not worry about perfect shaping; the muffin pan will create the roll shapes for you as they bake.
- If you preheated the oven, bake the rolls uncovered for 25 minutes.If you are using a cold start, place the filled muffin pan in the cold oven, set the temperature as above and set a timer for 30 minutes.
- Once they are baked, remove the pan from the oven, carefully remove the rolls and let them sit briefly on a rack before serving. They are best eaten freshly baked, but my testers also informed me that they were still great eaten a few days later and reheated in a microwave for 30 seconds.