Homemade Pizza Rolls
Girl vs Dough · tablespoon.com · Original
Pizza Rollsinferred from the title
DietVegetarian. Not vegan: finely shredded mozzarella cheese.
Against 5,130 pizza recipes
Pizza Rolls style, 72% hydration: wetter than 65% 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
219g
Water
158g
Hydration
72.2%
Salt
2.1%
Yeast
1.74%
Oil
9.3%
Sauce
100g
Cheese
38g
Dough weight
412g
Process
Bake temp
400°F / 204°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flourunbleached all-purpose flour1 3/4 cup · 219g
- saltsalt3/4 tsp · 4.5g
- waterwarm water2/3 cup · 158g
- sugarsugar1/2 tbsp · 6.3g
- yeastactive dry yeast1 1/4 tsp · 3.8g
- oilolive oil1 1/2 tbsp · 20.4g
- sauce tomatopizza sauce1/2 cup · 100g
- cheese mozzarellafinely shredded mozzarella cheese1/3 cup · 37.7g
Keep exploring
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Do something with it
- Scale this doughStart from 72% hydration and 2.1% salt, then set your own flour weight and ball count.
- 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 72% 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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