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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