Sourdough Pizza Rolls
A savory, long-fermented snack featuring sautéed red onions, a crispy crust, and a garlic-infused finish.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Autolyse
Refined flours absorb water quickly but need time for gluten to align without acid interference.
Learn More →Steps
Whisk the starter and honey into warm water until fully dissolved.
Incorporate the flour and olive oil. Mix until a shaggy dough forms, then rest for 30 minutes.
Add the salt and knead until the dough is smooth and strong. Bulk ferment for 4-6 hours.
Perform stretch and folds every 30-45 minutes to build gluten structure.
Transfer to the fridge for a cold retard of 12-16 hours for maximum flavor development.
Roll out the cold dough on a floured surface into a 40x30 cm rectangle.
Spread the tomato paste, sprinkle with oregano, and layer the thinly sliced raw red onions, ham, and cheese.
Roll tightly and cut into 15-18 slices using unflavored dental floss or a wet knife.
Preheat oven to 210°C. Bake for 15-20 minutes until golden and the cheese is caramelized.
Brush immediately with garlic oil and transfer to a cooling rack.
Baker's Insight
"Success lies in temperature control. Ensure your water is around 26°C to wake up your starter during the mix. Patience is your most important ingredient!"
The Science Behind This Bake
Master the techniques in our Sourdough Lab