Holiday time, lots of time outside, big appetites: these pizza pinwheels will satisfy them. The dough is prepared the day before; the next day you fill, roll and bake them — in a wood-fired oven or in a home oven. In a compact wood-fired oven like the Valoriani Baby, the pinwheels come together especially quickly.
Ingredients
For the pizza dough
- 1 kg flour
- 600 ml cold water
- 3 g dry yeast
- 25 g salt
For the tomato sauce
- canned tomatoes
- a handful of basil leaves
- a good splash of olive oil
- a little salt
For the filling (optional)
- mozzarella
- optional: salami, ham, kidney beans
Prepare the dough
Knead all the ingredients into a smooth yeast dough. Let the dough rest for 1 hour at room temperature, then place it in the fridge overnight. The next morning, remove it and let it come to room temperature for 4–6 hours.
Mix the tomato sauce
Stir the canned tomatoes with basil, olive oil and salt and let it rest briefly. Tip: The brings out an especially aromatic sauce.
Fill, roll, cut
- Preheat the oven (wood-fired oven or home oven).
- Divide the dough into quarters and roll each piece into a large rectangular pizza base.
- Spread with tomato sauce and top with mozzarella and any desired fillings.
- Tightly roll up from the long side to form a long dough log.
- Cut into roughly 5 cm pieces and place them cut-side down, snugly next to each other, in a baking dish.
Baking
In a well-heated wood-fired oven at about 230 °C, the pizza pinwheels need around 15 minutes until they are golden brown. In a home oven, baking time can vary by appliance — watch the colour and the crust.
Serve
Pizza pinwheels are delicious hot straight from the oven or warm as finger food. Enjoy!
