Pizza dough sandwich rolls
5 to 6 sandwich rolls
10 minutes
20 minutes
24 hours and 30 minutes
Ingredients:
Pizza dough bread rolls- 450 grams bread flour (3 3/4 cups)
- 12 grams sugar (1 tablespoon)
- 11 grams salt (2 teaspoons)
- 3 grams instant yeast (1 teaspoon)
- 12 grams vegetable oil (1 tablespoon)
- 284 grams water (1 1/4 cups)
Check below recipe directions
for additional notes.
Directions:
Make the pizza dough: combine all ingredients in your stand mixer and, using the dough hook, knead for 6 to 8 minutes or until a smooth dough forms. If you do not have a stand mixer, combine the ingredients in a large bowl, stir until everything comes together, and then knead the dough with your hands for about 10 minutes.
Shape the dough into a ball and place it in a lightly oiled sealed container in your fridge for 24 hours or overnight.
30 minutes before time to bake: remove the dough from the refrigerator and preheat your oven to 450 F (230 C). If you have a pizza stone or pizza steel, add it to the oven on one of the middle racks to preheat.
Weigh and portion the dough into 5 or 6 equal-sized portions. On a lightly floured counter or surface, roll each dough portion into a tight ball and let them all rest on the counter for 10 minutes under a clean kitchen towel.
Shape and bake: After ten minutes, carefully shape each dough ball into a fairly flat oval about 5 or 6 inches long and 3 inches wide. If you are using a pizza stone or steel, add your shaped dough portions to a piece of parchment on top of your pizza peel or on top of an upside-down sheet pan. Depending on the size of your pizza stone/steel, you will likely have to bake these in batches of 2 or 3 dough portions at a time. You're going to carefully transfer the dough by sliding it on top of the parchment to the stone or steel in the hot oven. If you are not using a pizza stone or steel, place each piece of shaped dough onto a sheet pan that's lined with parchment paper.
Bake the rolls for 15 to 20 minutes or until the exterior appears nice and golden brown.
Notes:
You can make this dough with only 2 or 3 hours in the refrigerator, but it will not be as flavorful as dough that has been in the fridge overnight. You can keep it in the fridge for up to 3 days if your plans change or if you want to cook the two doughs on two different days.