Rolled Pizza Basics
Recipe type: dough
Serves: 1 large 6x16-inch loaf, which yields 6-8 servings as an appetizer, 4 as an entrĂ©e, or 4 individual loaves
  • 22-24 ounces pizza dough, ready to use
  1. Roll out the dough into a 12x16-inch rectangle.
  2. Spread the filling evenly over the dough, leaving a 1-inch border all around, and continue layering the remaining ingredients in the following manner.
  3. Roll the dough up in a jellyroll fashion (for panino saporito and mezzaluna), starting from the top and rolling toward you, ending with the seam side down.
  4. Tuck in the ends and pinch them into points.
  5. Lift the roll onto a prepared baking pan with two spatulas and let rise in the pan for 30 minutes before baking. For a thinner outer crust and a less bread-like interior, bake immediately.
  6. Bake at 400 degrees for 20-30 minutes, or until the crust is nice and golden brown.
  7. For the best results, with the heavier-filled rolled pizzas, wait 10-15 minutes before slicing.
Recipe by Pizza Today at