Sourdough pizza Scrolls
These sourdough pizza scrolls are soft, cheesy, and packed with classic pizza flavor—perfect for lunchboxes, snacks, or make-ahead meals.
Servings:
12
pizza rolls
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- Silicone/dough scraper
- Parchment paper
- 9x13 inch cake pan
Ingredients
- 500 grams bread flour
- 275 grams water
- 100 grams active sourdough starter
- 21 grams honey
- 10 grams salt
- 28 grams olive oil
- 2 tablespoons of olive oil & 1 tablespoon italian seasoning (for brushing the dough)
- pizza sauce, cheese, herbs, veggies, meat, etc. (for topping)
Instructions
Mix the dough
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In a mixing bowl dissolve the sourdough starter and honey in water. Stir using a fork.
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Next, add bread flour, salt, and olive oil and mix until the flour has absorbed all the water. Cover the mixture with plastic wrap and let it rest for 30 minutes.
Knead the dough
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Once the dough has rested for 30 minutes, knead the dough for 5-7 minutes on a lightly floured service until it comes together and is smooth. The dough is stiffer, so not much flour should be needed.
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After kneading, place the dough in an oiled bowl and let it rest for 45 minutes.
Stretch and Folds
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Perform 2 stretch and folds in 45-minute increments to the dough.
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Once complete, keep the dough covered and let it rest for the remainder of the bulk rise or until doubled in size.
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If the dough is resting at a temperature higher than 74 degrees, watch it closely. If this dough becomes overproofed it will be sticky and hard to shape. It should be no more than doubled in size and have some air bubbles on the surface at the end of fermentation.
Refrigerate the dough
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Once the dough has doubled in size, keep the dough covered and place it in the refrigerator overnight.
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The dough can be shaped and baked on the same day, however, it will have optimal flavor and be easier to shape if refrigerated. I recommend refrigerating the dough for at least an hour before shaping.
Shape the sourdough pizza scrolls
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The following morning pull the dough from the fridge and let it rest for 30 minutes to take the chill off.
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Spray your 9x13 in cake pan with non-stick oil or line with parchment paper for a mess free clean-up.
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Place the dough onto a floured work surface and sprinkle some flour onto the dough. Spray your rolling pin with non-stick oil and coat it in flour.
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Roll the dough out into an approximately 24x11-inch rectangle.
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Add the pizza sauce first, desired toppings, and cheese leaving a 1-inch gap from the edge so the sauce doesn't spill out when rolling.
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Starting from the bottom of the rectangle, roll the dough into a tight log, seal the end seams shut, and make sure it is seam-side down.
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Using a very sharp knife or bench/dough scraper lightly mark lines about 2 inches wide before cutting the rolls. I use a tape measure for this to ensure I get 12 rolls.
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After marking your lines, make the cuts and place the rolls into your baking pan. They may lose their shape slightly and get a little messy and that is okay! They will still bake up lovely.
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Cover the pan with oiled plastic wrap and allow the pizza scrolls to puff up for about 2-4 hours.
Bake the sourdough pizza scrolls
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After the sourdough pizza scrolls have puffed up, preheat the oven to 425 degrees F.
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In a small bowl, whisk together the olive oil and Italian seasoning and brush each pizza scroll with the mixture.
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Bake for 15 minutes and then decrease the oven to 400 degrees F and bake for 10-15 minutes more or until golden brown.
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Let them cool in the pan for 10 minutes before enjoying them with your favorite dipping sauce!
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Sourdough pizza scrolls are best enjoyed the same day but can be stored in an airtight container in the refrigerator for 3 days.
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To reheat, place the rolls on a baking pan and warm them in the oven for 8-10 minutes at 350 degrees F.
Notes
Baker's schedule: feed your starter the evening before you mix the dough. Mix the dough the following morning and allow it to rest until doubled in size. Place the dough in the refrigerator overnight to shape and bake for the following day.
Sourdough pizza scrolls can be shaped and baked on the same day, however for optimal flavor and easy shaping it is recommended that the dough be refrigerated.
Sourdough starter: Ensure your sourdough starter is active and at its peak before mixing the dough.
