Pizza-Schnecken

Prep Time 25 minutes Rising / Proofing Time 1 hour 15 minutes Bake Time 18 to 22 minutes Total Time 2 hours Yield 16 Pizza-Schnecken (8 servings of 2 rolls) Difficulty / Skill Intensity Easy to Moderate (Requires basic yeast dough kneading and rolling; forgiving for beginners) Hands-On Effort Intensity Low-to-Moderate (15 minutes active kneading/shaping;

Ingredients

For the Enriched Pizza Yeast Dough

• 500 g (approx. 4 cups) All-Purpose Flour (Type 405 or Type 550 in European standards), plus extra for dusting ezstandalone.cmd.push(function () { ezstandalone.showAds(106); });
• 250 ml (1 cup) Lukewarm Water (around 38°C / 100°F—warm to the touch, never hot) ezstandalone.cmd.push(function () { ezstandalone.showAds(114); });
• 1 packet (7 g / 2¼ tsp) Instant Dry Yeast (or 21 g fresh baker’s yeast, crumbled) ezstandalone.cmd.push(function () { ezstandalone.showAds(115); });
• 3 tbsp Extra-Virgin Olive Oil , plus 1 tsp for greasing the bowl ezstandalone.cmd.push(function () { ezstandalone.showAds(116); });
• 1 tsp Fine Sea Salt
• 1 tsp Granulated Sugar (feeds the yeast and encourages golden browning)

For the Rich Tomato Herb Sauce

• 200 g (¾ cup) Passata (strained tomatoes) or smooth crushed tomatoes
• 2 tbsp Double-Concentrated Tomato Paste (prevents the filling from making the dough soggy) ezstandalone.cmd.push(function () { ezstandalone.showAds(118); });
• 1 tbsp Extra-Virgin Olive Oil
• 1 clove Garlic , finely grated or pressed
• 1½ tsp Dried Oregano
• 1 tsp Dried Basil
• ½ tsp Smoked Paprika
• ½ tsp Salt and ¼ tsp Freshly Ground Black Pepper
• Pinch of Sugar (to balance tomato acidity)

For the Savory Filling & Topping

• 150 g (5.3 oz) Thinly Sliced Salami or Cooked Ham , finely diced or torn into small strips
• 150 g (1½ cups) Low-Moisture Mozzarella Cheese , shredded
• 100 g (1 cup) Young Gouda or Edam Cheese , shredded (adds classic German bakery richness and melt)
• ½ Medium Red Bell Pepper , finely diced (optional, for sweetness and crunch) ezstandalone.cmd.push(function () { ezstandalone.showAds(121); });
• 1 tbsp Milk or 1 Beaten Egg (for brushing the edges before baking)
• 1 tsp Dried Oregano (for sprinkling on top)

Instructions

1. Activate the Yeast and Mix the Dough

1. In a large mixing bowl or the bowl of a stand mixer, whisk together the lukewarm water, sugar, and instant dry yeast. Let the mixture stand for 5 to 8 minutes until a creamy, foamy layer forms on the surface, confirming the yeast is active. Add the flour, fine sea salt, and 3 tablespoons of olive oil. Stir with a wooden spoon or dough hook until a shaggy, cohesive dough forms with no dry flour pockets remaining.

2. Knead and First Rise (Bulk Fermentation)

1. Turn the dough out onto a lightly floured work surface and knead by hand for 8 to 10 minutes (or 6 minutes on medium-low speed in a stand mixer) until the dough is smooth, elastic, and springs back slowly when poked. Shape the dough into a tight ball, place it in a lightly oiled bowl, and cover tightly with a clean damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 60 minutes , or until doubled in size.

3. Prepare the Thickened Pizza Sauce

1. While the dough rises, combine the passata, tomato paste, olive oil, grated garlic, dried oregano, dried basil, smoked paprika, salt, black pepper, and pinch of sugar in a small bowl. Stir thoroughly until smooth. Keeping the sauce uncooked and thick ensures it concentrates in the oven without leaking out of the pinwheels.

4. Roll, Fill, and Shape the Log

1. Preheat your oven to 210°C (410°F) conventional heat (or 190°C / 375°F fan/convection) and line two large baking sheets with parchment paper. Punch down the risen dough gently to release excess air and transfer it to a lightly floured counter. Roll the dough into a neat rectangle measuring roughly 45 x 35 cm (18 x 14 inches) and about 4 mm thick. Spread the tomato sauce evenly across the dough, leaving a bare 2 cm (¾-inch) border along one of the long edges. Scatter the diced salami, shredded mozzarella, shredded Gouda, and diced bell pepper evenly over the sauce. Brush the bare top border lightly with water or milk. Starting from the sauced long edge, roll the dough tightly into a compact log, pinching the moistened seam gently to seal it closed.

5. Slice, Second Proof, and Bake

1. Using a sharp serrated knife or unflavored dental floss, slice the log into 16 equal pinwheels , each approximately 2.5 to 3 cm (1 inch) thick. Arrange the Pizza-Schnecken cut-side up on the prepared baking sheets, leaving at least 4 cm (1.5 inches) of space between each roll for expansion. Cover loosely and let them rest for 15 minutes to puff slightly. Brush the outer dough edges with milk or beaten egg and sprinkle the tops with extra oregano. Bake for 18 to 22 minutes , rotating the pans halfway through, until the dough is deeply golden brown and the cheese is bubbling and lightly caramelized. Cool on a wire rack for 5 minutes before serving.

Nutrition

Calories: 212 kcal 424 kcal · Protein: 9.2 g 18.4 g · Fat: 8.9 g 17.8 g · Carbohydrates: 23.8 g 47.6 g Dietary · Saturated Fat: 3.8 g 7.6 g · Fiber: 1.3 g 2.6 g · Sugar: 1.6 g 3.2 g · Sodium: 445 mg 890 mg