Pizza Fingers Recipe

Activate yeast and mix

In a medium bowl whisk warm water (about 105–115°F / 40–46°C) with sugar until dissolved. Sprinkle the instant dry yeast evenly over the surface and let sit 5–7 minutes until foamy. If yeast does not foam, discard and start with fresh yeast.

Combine dry ingredients

In a large mixing bowl combine the flour and salt. Stir to combine.

Form dough

Make a well in the flour, add the activated yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, adding the remaining 1 tablespoon olive oil during kneading. Alternatively, knead with a stand mixer fitted with a dough hook on low-medium for 5–6 minutes.

First rise

Place the dough in a lightly oiled bowl, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Preheat oven

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease a rimmed baking sheet.

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. Roll or press the dough into a rectangle roughly 12 x 10 inches and about 1/4 inch thick.

Layer sauce and cheese

Spread 3/4 cup of pizza sauce in an even layer over the dough, leaving a 1/2-inch border along one long edge. Sprinkle 1 3/4 cups shredded mozzarella evenly over the sauce.

Add pepperoni and basil

Arrange pepperoni slices in a single layer over the cheese, leaving 1/2 inch clear along the top edge where you'll seal. Tuck basil leaves (if using) over the pepperoni as desired.

Roll and seal

Starting at the long edge opposite the reserved border, lift the dough and roll tightly into a log so the sealed edge ends up on top. Pinch the seam closed and press the ends to seal. Gently transfer the log seam-side down to the prepared baking sheet.

Cut into fingers

With a sharp knife or bench scraper, cut the log into 10–12 equal pieces (about 1-inch wide) to form pizza 'fingers'. Space them slightly apart on the sheet, seam-side down so they hold shape while baking.

Egg wash and season

In a small bowl whisk the egg with 1 teaspoon water. Brush the tops and exposed dough edges of each pizza finger with the egg wash for a glossy golden finish. In a small bowl mix melted butter with garlic powder and brush the sides or tops lightly, then sprinkle with dried oregano and grated parmesan.

Bake

Bake in the preheated oven for 13–16 minutes, rotating the sheet halfway, until the fingers are golden brown and cheese is bubbly inside. If bottoms brown too quickly, lower the rack one position.

Finish

Remove from oven and let cool 5 minutes on the sheet. Brush any remaining melted butter mixture over the top for extra flavor. Serve warm with marinara or pizza sauce for dipping.

Warm the optional extra marinara in a small saucepan or microwave until hot. Transfer pizza fingers to a platter and garnish with extra grated parmesan and torn fresh basil leaves if desired. Serve immediately.