Easy Peasy Poolish Artisan Pizza Rolls
These rolls can’t be simpler to make, yet they certainly don’t skimp on flavour. Unlike most supermarket buns, their texture is similar to a full-size pizza. They’re guaranteed crowd pleasers too.
Artisan Pizza Rolls
Dough flour | Final Dough | Poolish | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour | 240 | 100 | 215 | 100 | 25 | 100 | 240 | 100 |
Tipo 00 Bread Flour | 240 | 100 | 240 | 100.00 | ||||
Hydration | 25 | 100 | 144 | 60.00 | ||||
Water | 119 | 55.35 | 25 | 100 | 144 | 60.00 | ||
Salt | 3 | 1.25 | 3 | 1.40 | 3 | 1.25 | ||
Instant Dry Yeast | 0.025 | 0.1 | 0.025 | 0.01 | ||||
Poolish | 50 | 23.26 | ||||||
Add-ins | 161 | 45.83 | 161 | 74.88 | 161 | 67.08 | ||
Mature Cheedar, Shredded | 110 | 45.83 | 110 | 51.16 | 110 | 45.83 | ||
Canned Chopped Tomatoes, Liquid Only | 50 | 20.83 | 50 | 23.26 | 50 | 20.83 | ||
Dried Marjoram | 1 | 0.42 | 1 | 0.47 | 1 | 0.42 | ||
Total | 548 | 254.88 | 50 | 200.00 | 548 | 228.33 |
Make the poolish. Combine all poolish ingredients and let sit until ready, about 8 hours (29°C).
Roughly combine all dough ingredients except for the add-ins. Bulk ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark.
After the bulk, roll the dough into a large rectangle. Spread the tomato sauce over the dough, avoiding the borders. Sprinkle the marjoram and 4/5 of the cheese over the sauce, then roll it up into a log. Cut the dough crosswise into 4 equal pieces. Place the dough pieces onto a parchment-lined baking sheet. Press down each piece gently to the desired thickness. Sprinkle the remaining 1/5 cheese over the top. Proof at room temperature for 1 more hour before retarding in the fridge for 8 hours.
Preheat the oven at 250°C/482°F. Remove the dough from the fridge and bake straight at 250°C/482°F for 12-15 minutes until the desired brownness is reached. Let the rolls cool for 15 minutes before serving.
These rolls were intended to be a replicate of the supermarket pizza rolls I bought during my stay in Toronto. Unexpectedly, they turned out way better than I expected. They easily beat the store-bought ones I used to love so much!
They are crispy on the outside and chewy on the inside, like the rim of a good Neapolitan pizza. The fat from the cheese fried the Marjoram lightly, allowing the herb to release its flavour. Meanwhile, the tomato became caramelized under high heat, and contributed to a hint of sweetness and umami taste. As for the Cheddar, I suppose no word is needed :)
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