Pizza Puff Recipe
Make Pizza Puff Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough / Puff Base
Filling
Finish / Egg Wash
Method
Dough / Puff Base
- 1
Activate yeast and mix dough
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and instant yeast. Stir and let sit 5 minutes until foamy. In a large bowl, whisk together flour and salt. Add foamy yeast mixture and olive oil. Mix until a rough dough forms—use a spoon then your hands.
- 2
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 1–2 tablespoons more flour; if dry, add 1 teaspoon water at a time.
- 3
- 4
Divide and rest
Punch dough down gently. Turn onto a work surface and divide into 8 equal portions for individual puffs (about 2 oz each). Roll each portion into a smooth ball and let rest, covered, 10 minutes to relax the gluten.
Filling
- 5
Prepare filling
While dough rests, combine shredded mozzarella, diced bell pepper, red onion, sliced olives, dried oregano, crushed red pepper, salt, and black pepper in a bowl. Stir to distribute evenly. Keep pepperoni slices and pizza sauce nearby.
- 6
Assemble puffs
Preheat oven to 400°F (200°C). On a lightly floured surface, flatten one dough ball into a 4–5 inch round (about 1/4 inch thick). Place 1 tablespoon pizza sauce in the center, leaving a 1/2 inch rim. Top sauce with about 1/4 cup shredded mozzarella (packed slightly), 1–2 slices pepperoni, and a spoonful of the veggie/cheese mixture (about 1–2 tablespoons). Do not overfill.
- 7
Seal
Brush the exposed rim lightly with a bit of water to help seal. Fold the dough over the filling to form a sealed pouch (you can fold into a half-moon and crimp edge or bring edges together to make a ball). Pinch edges tightly and optionally twist to ensure no filling leaks. Place seam-side down on a parchment-lined baking sheet.
Finish / Egg Wash
- 8
Egg wash and toppings
Whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops of each sealed puff evenly. Sprinkle with grated Parmesan if using and a light pinch of extra oregano or cracked pepper if desired.
- 9
- 10
Rest and serve
Let baked puffs rest on the baking sheet 3–4 minutes, then transfer to a wire rack. Garnish with torn fresh basil leaves. Serve warm with extra pizza sauce for dipping.
