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Rolled pizza!




Type 0 wheat flour

200 grams

Corn flour

20 grams

Olive oil

15 grams

Fresh brewer's yeast

5 grams

White sugar

2 grams


1 gram


100 grams


3 slices


70 grams

Emmenthal cheese

50 grams

Canned tomato sauce, without salt

4 spoons

Bakery products from Italy

Rolled pizza!

Rolled pizza!

with meat with gluten with lactose

ready in

8 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rolled pizza!

I filled it with leftover salami and grated cheese!

Rolled pizza! step 1

step 1

We gather the powders in a bowl, add the oil and 20 ml of water where we have dissolved the yeast, before adding the rest little by little, mixing with a fork or with the mixer with the spiral hook.

Rolled pizza! step 2

step 2

We knead for about ten minutes on the surface, lengthening and folding the dough. We form a ball that we will rise in a lightly oiled bowl until doubled.

Rolled pizza! step 3

step 3

Once it has risen, roll it out with a rolling pin to a thickness of about half a centimeter. Season the passata with salt and oregano (I also put a nice grated chili on it).

Rolled pizza! step 4

step 4

We dirty the dough leaving the edges free, we make it with cold cuts and finish with the cheese. Obviously you can fill it as you like, surely I'll make it up with some nice grilled vegetables!

Rolled pizza! step 5

step 5

Roll up starting from the side next to us, adjusting the closure at the bottom. Transfer to the pan and brush with oil before adding more cheese to decorate. (in my case, I wanted to finish it once and for all!)

Rolled pizza! step 6

step 6

In a hot oven at 220 ° for 10 minutes, then lower it to 190 °, let it cook for another 20 minutes. Take it out of the oven, let it cool for about ten minutes before cutting it! Good dinner!

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