Pizza Rolls

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Add the oil and the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

For the Tomato sauce

1. 4
   In a bowl, mix the tomatoes with the salt. Don't cook it: the sauce cooks on the pizza in the oven.

   Bowl

To assemble

1. 5
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOvenBaking panParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Roll out the dough into a 25 ×35 cm rectangle.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
3. 7
   Spread the sauce all the way to the edges and sprinkle the mozzarella over it.
4. 8
   Roll up tightly along the long side, like a roulade, and chill for 15 minutes so it is easy to cut.

   Refrigerator
5. 9
   Cut into 12 slices 2.5 cm thick and arrange on the baking sheet, cut side up.

   KnifeCutting boardPastry brush
6. 10
   Bake 18 minutes, until the rolls are puffed and golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 11
   Let cool for 5 minutes before serving.