Pizzeoli Recipe
Make Pizzeoli Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling / Topping
Assembly & Finishing
Method
Dough
- 1
Activate yeast
In a small bowl, sprinkle the active dry yeast and sugar over the warm water (105–115°F / 40–46°C). Let sit 5–8 minutes until foamy. If it doesn't foam, discard and use fresh yeast.
- 2
Mix dough
In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic, or knead in the mixer on low for 6–8 minutes. If dough is sticky, add flour 1 tablespoon at a time.
- 4
- 5
Divide and rest
Punch down the dough and divide into 6 equal portions (about 6–7 ounces each) for individual pizzeoli. Shape into balls, place on a lightly oiled tray, cover, and let rest 15–20 minutes.
Filling / Topping
- 6
- 7
Cook sausage
If your sausage is raw, cook it in a skillet over medium heat until browned and cooked through, breaking into small crumbles. Drain any excess fat and let cool slightly. If using pre-cooked sausage, crumble or slice as desired.
- 8
Prepare sauce
Warm the marinara gently in a small saucepan with red pepper flakes for 3–4 minutes to meld flavors. Keep warm but not boiling.
Assembly & Baking
- 9
Preheat oven and prep pans
Set the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat. Lightly dust baking sheets or a peel with cornmeal or semolina.
- 10
Roll out dough
On a lightly floured surface, press one dough ball into a 6–7 inch circle. Stretch to form a thin disk with a slightly thicker rim, leaving space for filling. Repeat with remaining dough balls as you assemble.
- 11
Fill
Spoon about 2–3 tablespoons of the warm marinara into the center of each disk. Top with 2–3 tablespoons of the ricotta-mozzarella-Parmesan mixture, spreading slightly but leaving a border. Add about 1–2 tablespoons crumbled sausage on top of the cheese mixture.
- 12
Seal and shape
Fold the dough over the filling to form a half-moon or pocket (like a calzone) and crimp the edges to seal tightly. Alternatively, roll the edges over and pinch to form a braided seam. Ensure there are no large gaps.
- 13
- 14
Bake
Bake on the preheated stone or baking sheet for 12–16 minutes until golden brown and cheese is bubbling. Rotate pans halfway through for even browning.
- 15