Sourdough pizza Scrolls (baked 2 ways!)
Learn how to make delicious sourdough pizza scrolls in two unique variations! These make for a fun appetizer or meal the whole family will LOVE!
Servings: 20 pizza rolls
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- Silicone/dough scraper
- Round 8-10 inch baking pan a square pan works too
- 12 cup muffin pan
- Parchment paper
- 9x13 inch cake pan (if making 12 larger pizza scrolls)
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
- In a mixing bowl dissolve the sourdough starter and honey in water. Stir using a fork.
- 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
- 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.
- After kneading, place the dough in an oiled bowl and let it rest for 45 minutes.
Stretch and Folds
- Perform 2 stretch and folds in 45-minute increments to the dough.
- Once complete, keep the dough covered and let it rest for the remainder of the bulk rise.
- 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
- Once the dough has finished its bulk fermentation, keep the dough covered and place it in the refrigerator overnight.
- 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
- The following morning pull the dough from the fridge and let it rest for 30 minutes to take the chill off.
- Prepare your baking pans by spraying the muffin cups with non-stick oil and lining the round baking pan with parchment paper. If using a 9x13 cake pan for larger pizza scrolls, spray it with non-stick oil.
- 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.
- Roll the dough out into an approximately 23x11-inch rectangle.
- 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.
- 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.
- Using a very sharp knife or bench/dough scraper lightly mark lines about 1 3/16 inches wide before cutting the rolls. I use a tape measure for this to ensure I get 20 rolls. If making 12 larger pizza scrolls each roll will be around 2 inches.
- After marking your lines, make the cuts and place the rolls into your baking pans. They may lose their shape slightly and get a little messy and that is okay! They will still bake up lovely.
- Cover each pan with oiled plastic wrap and allow the pizza scrolls to puff up for about 2-4 hours.
Bake the sourdough pizza scrolls
- After the sourdough pizza scrolls have puffed up, preheat the oven to 400 degrees F.
- In a small bowl, whisk together the olive oil and Italian seasoning and brush each pizza scroll with the mixture.
- Bake for 20-30 minutes. The muffin pizza scrolls cook up faster than the pull-apart bread. Check the scrolls at 20 minutes. They should be golden brown and the cheese will crisp up.*If baking 12 large pizza scrolls they will need 5-10 minutes of additional baking time.
- Let them cool in the pan for 10 minutes before enjoying them with your favorite dipping sauce!
- Sourdough pizza scrolls are best enjoyed the same day but can be stored in an airtight container in the refrigerator for 3 days.
- 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 for 8-10 hours (at room temperature). 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.
Larger pizza scrolls: 12 pizza scrolls can be shaped and baked with this recipe in a 9x13-inch cake pan. Every step would remain the same other than the scrolls would be cut around 2 inches each.
