Pesto Pizza Rolls
budgetbytes.com · 2017 · Original
Pizza Rollsinferred from the title
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Pizza Rolls style, 44% hydration: drier than 97% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Pizza Rolls (United States): dough rolled around pizza fillings and sliced, or Totino's-style pockets
Tradition: 375 to 425°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
178g
Hydration
44.5%
Salt
1.5%
Yeast
1.50%
Oil
0%
Sauce
100g
Cheese
113g
Dough weight
590g
Process
Bake details not stated on the source page.
Ingredients (8)
- waterwarm water3/4 cup · 178g
- yeastactive dry or instant yeast2 tsp · 6g
- sugarsugarn/a
- oilolive oiln/a
- flourflour2 cup · 400g
- saltsalt1 tsp · 6g
- cheese mozzarellashredded mozzarella1 cup · 113g
- sauce tomatopizza sauce1/2 cup · 100g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepesto1/2 cup · 100g
- over cheese. pepperoni2 oz · 56.7g
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 44% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pizza Rolls group marked.
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