Your #1 Online Baking Destination!

Pepperoni Pizza Rolls - The perfect treat for the pizza lovers out there!!

Pepperoni Pizza Rolls

Save Recipe

Hi Bold Bakers!

If you know me you know I am passionate about pizza! From my Microwave Mug Pizza to my Pizza Monkey Bread, let’s just say I know what do to with some pizza sauce, cheese and pepperoni! This recipe for Pepperoni Pizza Rolls is my latest addition to Bigger Bolder Baking’s pizza interpretations and I must say, it might become your favorite.

These Pepperoni Pizza Rolls started with the idea of a classic cinnamon roll. I swapped out the sweet filling for all the best parts of a pepperoni pizza and BAM, Pepperoni Pizza Rolls! I can’t describe to you how yummy these rolls are. I start by making a yeasty dough just like you would for a cinnamon roll.  The best part of the dough is that it is made up easily on my stand mixer. Once the dough has proofed and developed lots of that yeasty flavor I roll it out then get it all dressed up like a pizza. A big smear of minced garlic and my 5 Minute Pizza Sauce  are the first to go on my dough, followed by a generous helping of shredded mozzarella.  Last, but not least, I add a sprinkle of chopped-up pepperoni.

 Pepperoni Pizza Rolls, Homemade pizza rolls, easy pizza rolls recipe, easy desserts, easy Snack recipes, pizza roll recipe, best desserts, best ever desserts, best ever pizza rolls recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

After I roll up the pepperoni pizza filled dough I slice it into thick individual rolls, with perfect pizza spiral centers. These beauties bake up to be big and fluffy, filled with melted cheese and zesty pepperoni. I think you and your family will find these irresistible. They are perfect for lunch or a savory afternoon treat. I can’t wait for you to dig into these Pepperoni Pizza Rolls!

 Pepperoni Pizza Rolls, Homemade pizza rolls, easy pizza rolls recipe, easy desserts, easy Snack recipes, pizza roll recipe, best desserts, best ever desserts, best ever pizza rolls recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Get more of my Pizza Recipes!

4.53 from 23 votes
Pepperoni Pizza Rolls - The perfect treat for the pizza lovers out there!!
Pepperoni Pizza Rolls
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 9
Author: Gemma Stafford
  • 3 ¼ cups (1lb1oz/510g) all-purpose flour
  • 2 teaspoons salt
  • teaspoons active dried yeast
  • 2 tablespoons (1oz/30g) butter, cubed
  • 1 cups (8floz/240ml) milk
  • 3 cloves garlic , minced
  • 1/2 cup (5oz/150g) pizza sauce
  • 3 cups (24oz/720g) shredded mozzarella cheese
  • 1/2 cup (11/4oz/40g) pepperoni, chopped
  • 2 teaspoons Italain herbs
  1. For the dough: Mix the flour, yeast, and salt together in a stand mixer fitted with a dough hook.
  2. In a measuring jug, heat the milk and butter until the milk is lukewarm and the butter is melted.
  3. Turn the mixer on low and slowly add the milk mixture to the flour. Mix for 2 minutes on low speed to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth. (if your dough seems a little wet add some flour just to make it form a ball)
  4. When your dough is ready, take it off the machine and rub the dough and bowl with olive oil (or any flavorless oil). This will help the dough to rise in the bowl.
  5. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours, depending on your room temperature.
  6. Once the dough has proofed, gently remove the dough from the bowl knocking out the air.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately 12 inches by 24 inches.
  8. First spread the minced garlic across the dough followed by a thin layer of pizza sauce, then cheese and pepperoni. Be sure to leave a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log.
  10. Slice the rolls 3” thick and set them on a baking pan lined with parchment, spacing the buns about 2 inches apart.
  12. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes -1 hour. (depending on how hot your kitchen is).
  13. Towards the end of the rising time, preheat the oven to 375oF/ 190oC. Uncover the pan, and bake the buns for 35 to 40 minutes, until they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  14. Remove the pan from the oven and let it rest for 10 minutes. Enjoy!
  15. Store in an air tight container at room temperature for up to 2 days.



12 Images
Submit Your Photos
JB Baker
Bailey Easson
Aret Parker
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Ligia Marnerou on January 21, 2019 at 8:30 am

    Hi Gemma !can I use the food processor to do the dough? Thanks

    • Gemma Stafford on January 22, 2019 at 5:30 am

      Hi Ligia,
      There are two things to know here.
      1. the yeast here is an instant yeast, if this is not what you have you will need to sponge this. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      2. The second point too is important. A food processor will not knead dough unless it is designed to do so. It will be just as easy to sponge the yeast in the milk and butter mix for about 5 minutes, add ti the dry ingredients, and hand knead it. Kneading is the act of stretching the dough in order to activate the gluten, to give strength and structure to the dough. Pull and push the dough for about ten minutes then start the proofing.
      I hope this is of help, it is easy when you try, and you will learn a lot!
      Gemma 🙂

  2. Binu on October 15, 2018 at 12:23 am

    Hello, after a long time, made your pizza rolls. Made with whole wheat flour, olive oil instead of butter.My kids and I loved the Whole wheat pizza rolls with caramelized onions and cheese. They love watching your baking videos.

    • Gemma Stafford on October 16, 2018 at 8:10 am

      Hi binu,
      Thank you for this lovely review, and the note about whole wheat flour. I am really happy to have your input here. Whole wheat flour can be great in a yeast bake, but it can also be heavy as the gluten is not so available. I would usually add some all purpose white flour to lighten it.
      A little sugar, which you will not taste, can also help the leavening.
      It is great to have you and your kids baking with us, thank you for being in touch,
      Gemma 🙂

      • Binu on October 20, 2018 at 7:09 am

        Guess what I made with the same dough. Baked chocolate swirl rolls with half this dough for my cousins. Kept the remaining in the fridge, will think of something else to bake. I got 12 small rolls. everyone enjoyed it, sharing pic too.

        • Gemma Stafford on October 20, 2018 at 8:15 pm

          I’m delighted to hear that 🙂


          • Binu on October 24, 2018 at 11:14 pm

            With the remaining dough, baked apple cinnamon rolls. Absolutely great. This is my go to recipe from now on!! Thanks Gemma.

            • Binu on December 5, 2018 at 6:59 pm

              Hi, I am planning to make this dough in a weekday and refrigerate it. Making the rolls on a Saturday morning and to serve by tea time. How many days ahead can I make the dough?

            • Gemma Stafford on December 7, 2018 at 3:06 am

              Hi Binu,
              Make Thursday/Friday, that will have it optimal for you for Saturday.
              I hope you enjoy this recipe,
              Gemma 🙂

            • Binu on December 12, 2018 at 4:44 pm

              If I make double the recipe, should I double all the ingredients? Thanks for answering all my queries.

            • Gemma Stafford on December 12, 2018 at 7:58 pm

              Yes absolutely double all of the ingredients.


  3. Mamoona on June 25, 2018 at 1:33 pm

    I made these today, I dont know why but they turned out too salty. Please suggest something. I baked them for somebody, what to do 😞

    • Gemma Stafford on June 26, 2018 at 2:10 am

      Hi there,
      I think this is to do with the pepperoni you used! Some are really salty, the ones designed to be eaten without cooking are best for this type of recipe.
      I think you cannot undo this in this bake, I am sorry,
      Gemma 🙂

  4. angel1215 on June 10, 2018 at 7:02 am

    Hi Gemma, made this one I thought it will not turn out good but it did turn out well. It’s so soft and so yummy. Thank you so much for sharing your wonderful recipes 😘

    • Gemma Stafford on June 11, 2018 at 2:47 am

      Good for you Angel, that is the idea, you have to try things out, they almost always work when you follow the recipes and instructions,
      Gemma 😉

  5. Hamza Faisal on June 8, 2018 at 6:26 pm

    Can we make it without yeast?
    Thank you

  6. BakerMage on May 24, 2018 at 11:11 pm

    I meant humbows

    • Gemma Stafford on May 25, 2018 at 12:58 am

      Hi there,
      Not sure what this comment is, but I suspect it is about making humbows?
      Humbows are a new-ish trend here in the US, a soft stuffed roll. I will have to add them to the list, thank you,
      Gemma 😉

  7. BakerMage on May 24, 2018 at 5:13 pm

    An idea’s about any baked bumbow recipes?

    • Gemma Stafford on May 25, 2018 at 2:21 am

      Hi there,
      This is the HUMBOW question!
      This is really a ‘dumpling’ usually stuffed with savory stuffings and steamed. It is a Chinese type dish, which is now becoming a trend here in the US and elsewhere.
      Really it can be made with any plain yeast dough, my best ever pizza dough for instance ( would make a good one, but you would need to follow the steps. Google this, there are some recipes out there for Hum Bao/Dumplings. They are steamed so that step is important,
      Gemma 😉

      • BakerMage on May 25, 2018 at 10:05 am

        Ive seen some baked and theres a store up at pike place market in seattle that does them baked too

        • Gemma Stafford on May 26, 2018 at 12:52 pm

          Wow! that is great, try them, enjoy them too,
          Gemma 🙂

  8. Michaela on May 7, 2018 at 8:36 pm

    Hi Gemma!
    These pizza rolls are the best! They are easy to make and super yummy! Thanks so much for another great recipe!

    Michaela 🙂

    P.S- I would give these pizza rolls infinity stars if I could!!

    • Gemma Stafford on May 8, 2018 at 4:43 am

      Hi Michaela,
      Thank you so much for this very kind review of this recipe. I love these too, such a great addition to a dinner or to bring to a party/gathering. Always appreciated. Well done, you obviously got it just right,
      Gemma 😉

  9. Kiki Damayanto-Amar on March 19, 2018 at 9:51 am

    Hi, gemma. I want to try this recipe. But I want to know what’s the difference between this dough and your best ever pizza dough?

    • Gemma Stafford on March 19, 2018 at 12:40 pm

      Hi there,
      There is little difference really, just a touch of butter.
      You could use the basic pizza dough recipe too for this one. All will be well,
      Gemma 🙂

  10. Rach009 on February 8, 2018 at 4:38 am

    Hi Gemma
    I have sent a photo of my rolls. The dough looked tougher than urs and so added a little extra milk. It doubled up well. I used bob red mill all purpose flour. But mine turned out like a dome and were done in 30 minutes. But when divided into two, it didn’t have layers like yours. Any suggestions on that? Thanks.
    Love your recipes!!!

    • Gemma Stafford on February 8, 2018 at 4:44 am

      Hi there,
      Well done, you managed this recipe, and experience will do the rest.
      It sounds like you made the rolls really tight, and this will do two things, it will bond the dough, so you cannot see the roll, and it will pop the roll up in the middle.
      When you are rolling the dough into the rolls you need a gentle touch, it needs to be held together, but be allowed to expand, this will also change the texture.
      I hope this makes sense to you,
      Gemma 🙂

  11. Jonnymejia95 on January 8, 2018 at 2:19 pm

    Hi Gemma! I’m currently eating these while typing this comment 🤪 they are so good!! The dough is soft and the filling is amazingly tasty. I hope you are doing well. 😄

    • Gemma Stafford on January 8, 2018 at 5:16 pm

      Hi Jonny,

      Thanks so chum for commenting over here. I really appreciate it. I agree, this is one of the softest doughs I have.


  12. Jeanne on January 4, 2018 at 8:57 am

    These are gorgeous! I made some for my New Year’s party and they disappeared in minutes even though I doubled the ingredients. I’m in awe of your ideas, Gemma, I love watching your Bigger Bolder Baking.

    • Gemma Stafford on January 5, 2018 at 1:49 pm

      Jeanne, I am proud of you, this is a perfect thnig for a party, fresh breads always go down so well.
      Thank you for letting me know,
      Gemma 🙂

  13. Khuraimbajwa on December 29, 2017 at 8:01 am

    Can I use crazy dough for this?

    • Gemma Stafford on December 30, 2017 at 4:46 am

      Hi there,
      Yes, perfect, proof it well before baking, all will be well,
      Gemma 🙂

  14. Leona on December 3, 2017 at 7:09 am

    Hi! I love your recipes so much and I am always excited to try them!

    In the recipe, it says 3 1/4 cups of flour is 510 grams, but I think it should be 390 grams. I tried doing it with the measurement listed and my first attempt completely failed – it created a super tough, unworkable dough! My second try was much better though and was very tasty 🙂 Hope this helps someone!

    • Gemma Stafford on December 4, 2017 at 3:39 am

      Hi Leona,
      My recipes are based on the chart which I developed. Cup measurements are variable, depending on how you load the cups, and I tend to scoop mine. The type of flour you use also affects the results, some take up more liquid than others, depending on all sorts of factors.
      The secret is to mix your liquids in 3/4 in one go, then the remainder a little more slowly, add just enough to bring the dough together in a clean ball. Than it will always be right, it is a learning curve!
      Thank you for your insight on this, it will help others,
      Gemma 🙂

    • Krystal on December 13, 2017 at 12:33 am

      Leona your comment helped me greatly, my dough was tough so I used the 390g and a little extra liquid and it is now perfect. So thank you!

    • Mary on November 23, 2018 at 8:41 pm

      I think you’re right. I just finished making the dough and mine is super tough and I doubt it’ll proof. Super disappointed and I’m not a beginner.

      • Gemma Stafford on November 24, 2018 at 2:13 am

        Hi Mary,
        It sounds to me that your dough was not quite wet enough.
        Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time add what liquid the flour will take, stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
        The yeast you use, and how you add it to the flour also matters. When in doubt about the type you have it is always worth sponging it.
        This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
        Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
        If it seems over-wet, add more flour.
        I hope this is of help, you can fix this for yourself,
        Gemma 🙂

  15. Alifia on November 1, 2017 at 11:08 am

    Hi Gemma,
    I just love your recipes.
    Can I substitute the pepperoni with
    grilled mushrooms or chicken salami pieces

    • Gemma Stafford on November 2, 2017 at 3:58 am

      Hi there,
      Yes! what matters is that any stuffing/filling must be precooked. This in really important for two reasons.
      1. fresh meats would not be adequately cooked in the dough.
      2. The flavors of other fillings would not be developed.
      Salami is a precooked food, as are various cooked hams, smoked fish etc.
      Peppers, mushrooms, onions, Garlic etc will need to be cooked out to develop the flavor, and reduce the water content.
      Hope this is of help,
      Gemma 🙂

  16. Eveline (LookAroundTheCorner) on October 27, 2017 at 3:00 am

    I print it out, add it to my kids there cooking journal so when they leave the house they have good recipe’s. Thank you so much for this.

    • Gemma Stafford on October 27, 2017 at 3:16 am

      Hi Eveline,
      Wonderful, these journals will be their treasures, well done you.
      I meant to check this out, but I believe you can get these printed up too in book form for the family, when they are leaving home! though these days they never really leave, it seems!
      Gemma 🙂

  17. Terri on October 18, 2017 at 4:36 pm

    Hi, I tried this recipe and it was a huge hit in my home. I was wondering if this is something I could make and freeze before baking? You are amazing Gemma!! Thanks for another winner 🙂

    • Gemma Stafford on October 19, 2017 at 5:39 am

      Hi Terri,
      Yes! you can make, proof, stuff/roll and freeze.
      When you remove from the freezer you will just need to proof again, and bake. Good that you are baking with us,
      Gemma 🙂

  18. Kitty-bakes267 on October 6, 2017 at 7:12 pm

    Hi Gemma! I made these and they are delicious! I added black olives, mostly because they’re my dad’s favorites, haha! Thanks for this recipe, the dough comes out so perfectly! 😀

    • Gemma Stafford on October 7, 2017 at 12:57 pm


      I’m delighted you liked them. I love this dough.


  19. freen on October 4, 2017 at 3:46 am

    hi gemma,
    I love your recipes. I just had one question when ever I use all purpose flour to make pizza the dough gets really sour. like the buns or pizza have a slight sour taste to them. was may be the reason am I using too much yeast ???
    Also for a kilo of dough what is the exact amount of yeast we need to use ??

    • Gemma Stafford on October 5, 2017 at 2:22 am

      Hi Freen,
      Really for one kilo of flour two teaspoons of yeast will do it. That will be 10g or so, it does not need to be exact.
      Fermented, no knead dough, also uses yeasts from the atmosphere in the process, and the slow leavening helps this.
      Either way, this will work for you, the proofing time, and being able to judge when it is ready, is important, so go back to the video and take a look at this too, it is learning!
      Gemma 🙂

  20. Chiqui on October 3, 2017 at 12:36 am

    Hi Miss Gemma,
    If the recipe says to rest the dough for an hour yet you left it for more hours before working on it again, what effect will it have on your bread?

    • Gemma Stafford on October 3, 2017 at 12:46 am

      Hi Chiqui,
      It will be ok! The texture of the dough will be good, if you do this in a cool place then it will be perfect. Do not worry too much about a couple of hours in a cool place. In a very warm place it may become a bit overdeveloped, and the crumb will be very open, with a strong flavor, but it will be good to bake. Try it!
      Gemma 🙂

      • Chiqui on October 3, 2017 at 12:53 am

        maybe thats the reason why mine got that texture 🙂 the day was a little hot when i made my bread…thanks!
        i made a good red velvet cup cake with butter frosting by the way 🙂 (well according to my daughter hahaha ) thanks to your recipe

        • Gemma Stafford on October 3, 2017 at 5:41 am

          Ah! Yes, yeast is a living thing, and the temperature, humidity, type of flour, where the flour was milled, when it was milled and the type of grain, all matter! Results can vary from day to day. I hope you will have another go at this one!
          Good job on the cupcakes, daughters are severe judges 🙂

  21. Sarah Binth on September 30, 2017 at 3:33 am

    Can i use crazy dough for this ?

    • Gemma Stafford on September 30, 2017 at 4:44 am

      Yes you can Sarah. It will work great!

  22. Lizzy on September 29, 2017 at 2:03 pm

    HI Gemma! Even though I’m only 12, I consider myself to be a really good bread maker and was taught by my dad, so I don’t normally use a recipe. I normally find it hard to get the dough just right- where it isn’t to sticky but a little bit sticky so that its not to dry. I was taught that its perfect when the dough cleans the sides of the bowl (I use a kitchen-aid) and can never get it just right with my normal bread recipe, even though its so yummy! This is by far the best recipe I’ve ever made! I measured out the wet and proofed the dough with some sugar, and then scooped in some flour with a large spoon, and it turned out perfect! It completely cleaned the sides of the bowl, and popped right off the dough hook. Just set it off to raise. I hope it turns out good!
    (PS- I substituted the butter for 2 tbsp of olive oil)
    Thx! Lizzy- the Italian girl obsessed with pizza

    • Gemma Stafford on September 30, 2017 at 9:01 pm

      Hi Lizzy,

      you were taught right Lizzy. I often say in my videos that a sigh of a good dough is a clean bowl.

      I am thrilled to hear you have had success with this dough. I love this dough because it is nice and soft. Feel free to use it to make real pizzas :).

      Happy Baking,

  23. Sally on September 28, 2017 at 6:23 am

    I can’t wait to try these. I’m salivating at the mere thought of them. Can I use no-knead recipe dough for these?

    • Gemma Stafford on September 28, 2017 at 7:36 am

      Hi Sally,
      You certainly may. Use this recipe, and allow it to ferment overnight, in the usual way, it will be perfect!
      Gemma 🙂

  24. Sam on September 26, 2017 at 8:00 pm

    They look amazing!!
    Do I activate the yeast first?
    What’s an egg wash substitute?
    Can I use whole wheat flour?
    Thanks! 🙂

    • Gemma Stafford on September 27, 2017 at 12:52 am

      Hi Sam,
      1. Thank you!
      2. You may activate the yeast if you wish, but instant dried yeast/fast acting yeast does not need to be sponged. However it will not harm it, and it ‘prooves’ that the yeast is good when it forms a sponge.
      3. An egg wash substitute is not essential, and a little milk will work well for you.
      3. Whole wheat flour will not give the same result. If you can find a strong wholemeal, or use 1/2 strong white, and 1/2 wholemeal you will get a better result. A spelt wholemeal is often finely ground and will be good, but it is best ‘lightened’ a bit with the white. The gluten in wholemeal flour is not as available as it is in white flour, so the result will be heavier.
      I hope this is of help to you, you can experiment a little too! make 1/2 a batch with different combinations of flour. I hope this helps you,
      Gemma 🙂

  25. Janet on September 26, 2017 at 3:46 pm

    Hi Gemma – I want to make these pizza rolls in advance and bake them off tomorrow so after step 11 and I refrigerate them over night, do you have to do anything the next day prior to baking the pizza rolls like have them sit at room temperature first or warm them in the oven on low. Thank you – love your recipes and You Tube channel and have had great success with many of your wonderful recipes.

    • Gemma Stafford on September 27, 2017 at 1:03 am

      Hi Janet,
      Do not warm them in a low oven!! that would be a bad thing to do with this.
      Do allow them to stand at room temperature for about 30 mins. they will have continued to proof in the fridge overnight, so will almost be ready for baking, a few more minutes to ‘warm up’ will speed the baking and give a great result,
      Gemma 🙂

  26. Kataryna on September 26, 2017 at 3:16 pm

    Hi Gemma! Your pizza rolls look delicious 😋 🍕 but I had a question about something else. I wanted to make a black cake using a chocolate ganache dyed black for the frosting. The recipient calls for A LOT of food coloring and I was wondering if something else could be used to achieve the same results of coloring the chocolate. Maybe activated charcoal? What would you suggest? Thanks!

    • Gemma Stafford on September 27, 2017 at 1:14 am

      Hi there,
      The trend for really heavy coloring in baking and frostings is becoming more extreme! The problem is that it does require a lot of coloring gel to give a really dark, black result. Activated charcoal has become a trend too, and its’ health benefits are lauded, though I have not seen any research into this. A little of this would do what you want, perhaps a teaspoon of it to a batch sufficient to frost a 9 inch cake. You will see the result right away, so it can be adjusted as you go, go easy at first.
      Warning: Please be sure that you use a FOOD GRADE activated charcoal, from a health food provider. It is worth a shot, and I would be delighted to see your results. I have not tried this myself!
      Gemma 🙂

  27. Nuno on September 26, 2017 at 12:54 am

    Dear Gemma..i subscribed ur youtube channel a few months ago and I LOVE IT. U make everything seems so EASY TO MAKE. I surely love and will try this one. My name is Nuno and im from Indonesia by the way. Im ur fans!


    • Gemma Stafford on September 26, 2017 at 2:40 am

      Hi Nuno,
      It is really great to have oyu with us here on the Website. I do hope you will stay to enjoy all of the new offerings, lots more to come,
      Gemma 🙂

  28. Chit on September 25, 2017 at 4:47 am

    Oh gemma can i knead by hand? How long? Thanks.

    • Gemma Stafford on September 26, 2017 at 10:18 am

      Hi Chit,
      About 5 minutes. Give it a good stretch out. When it is done, push your finger into the dough, it should spring back at you, if not carry on for a few more minutes.
      All perfectly doable,
      Gemma 🙂

  29. Index on September 25, 2017 at 4:41 am

    Hello Gemma!!! I tried this today and it was superb!! The dough is so soft!! Your pizza recipes are the best!! Thank you so much for sharing! Keep it up!!

    • Gemma Stafford on September 26, 2017 at 10:22 am

      Good, I am really happy to hear this, thank you for being in touch,
      Gemma 🙂

  30. Jaslif on September 24, 2017 at 11:40 am

    Hi..madam…nice recipe..I am planning to make a black forest cake for my kids birthday..and can’t find fresh cherries here..I am from India..can I substitute it with fresh it be good..please give reply to this

    • Gemma Stafford on September 24, 2017 at 1:45 pm


      yes you can try plums, or maybe even raspberries would be nice to go with chocolate.

      Good luck with your cake 🙂

  31. Shirin Zafar on September 23, 2017 at 9:03 pm

    You did not add sugar in the dough.I always thought sugar was necessary to activate the yeast.Thank you for your creative recipes.I love them.❤️

    • Gemma Stafford on September 24, 2017 at 1:38 pm

      So yeast does love sugar and it helps feed it but it is not totally necessary. So you are right but you don’t have to add it to all doughs. 🙂

      I hope you try this recipes, it’s a lovely soft dough.

  32. Becky on September 22, 2017 at 7:01 pm

    Okay, I used different pizza dough because I had it in the freezer, but we’re eating these right now. They’re delicious. Thank you.

    • Gemma Stafford on September 23, 2017 at 7:51 am

      great to hear, thanks for trying them.


  33. chris on September 22, 2017 at 6:23 pm

    Hi Gemma,
    1. how much yeast should I use if I only make half of the recipe?
    2. can I use this recipe to make dinner rolls?
    thank you.

    • Gemma Stafford on September 23, 2017 at 7:46 am

      Just half the yeast, Chris. So 1 1/8 teaspoon.

      Also this recipe is PERFECT for dinner rolls because they bake really soft.

      Happy Baking!

      • Chit on September 25, 2017 at 4:43 am

        Gemma did you say this is also okay for dinner rolls? Can i add a bit of sugar? Like how much sugar? Thanks.

        • Gemma Stafford on September 26, 2017 at 10:19 am

          Hi Chit,
          Yes, this will make a good dinner roll. Sugar will further soften this dough. About one ounce will do it, without making them sweet,
          Gemma 🙂

  34. Joypp on September 22, 2017 at 6:11 pm

    Hi Gemma, I love watching your recipes on youtube. I finally tried the pepperoni pizza rool and it came out great. I just would like to know how you prevent the rolls from sticking to the baking sheet after its baked.
    Thank you😊

    • Gemma Stafford on September 23, 2017 at 7:55 am


      i’m delighted to hear that, thank you so much for trying them out.


  35. Karla Calonia on September 22, 2017 at 2:20 am

    Gemma i just made my fanpage about you make sure to search on facebook ” Gemma Stafford Fan”

    • Gemma Stafford on September 23, 2017 at 7:19 am

      I just liked it 🙂

  36. Swati on September 22, 2017 at 1:50 am

    Hi Gemma,

    Can we replace the pepperoni with chicken slices ? Will it make a huge difference ?

    Thanks !

    • Gemma Stafford on September 22, 2017 at 2:04 am

      Hi Swati,
      Yes, it will make a big difference, the flavors are completely different!
      The chicken should be freshly cooked, as should any fresh meat used in this type of recipe.
      I am not sure what you mean by chicken slices, but if it is processed chicken I do not think it will be great.
      Thank you for being here,
      Gemma 🙂

  37. Catherine from Nova Scotia on September 21, 2017 at 10:13 am

    Mmmm… I’m a big fan of melted cheese, so a few minutes before they’re ready, I’d probably add MORE mozz on top 🙂 Love the way you call your dough “he” lol

    I have a couple of questions: (1) I’ve noticed when you put something in your oven, the rack seems to be higher than “the middle” – is that because of the camera angle or the type of oven you have? (2) I know most commercial pre-grated cheeses contain some form of cellulose to prevent clumping – do you have a suggestion as to what could be used at home when grating my own cheese (which I then freeze) to prevent clumping? Aged cheddar is particularly sticky. (3) I don’t have a stand mixer (limited kitchen space) – do dough hooks exist for hand mixers? Would be a good compromise between elbow grease and counter space…

    Thanks for your wonderful recipes, and I still watch your videos while I’m hungry… (or is it your videos that make me hungry… hmmm…)

    P.S. Something my grand-dad used to make: Cast-iron pan, a little butter, melt a blob of aged cheddar until the edges are crisp, then take a slice of baguette, press it on the cheese and pick that bugger up – not heart healthy, but very satisfying :p

    • Gemma Stafford on September 22, 2017 at 9:04 am

      Hi Catherine,
      I use this shelf a lot because the oven is multi function, and if I am using the fan the temperature is steady throughout. It is easier to access too.
      If I am using the convection only mode I would use the middle shelf.
      I did not know about cellulose in grated cheese! I took a few minutes to research this, and I am astonished! I cannot think what would do this at home, perhaps cornstarch, or semolina flour, but I really would need to try this. Very odd! It proves however that the less processed the food is the less we pay for it, in every sense!
      I love your grandad’s idea, my sister, who can always be relied on for a very tasty idea, does this too, and has taught my teenage nephew to do it too. You know how these guys are always hungry!
      Thank you for being here, and for your interest and engagement, I appreciate it,
      Gemma 🙂

  38. Sheila tasha on September 21, 2017 at 9:09 am

    Hey Gemma ,i have to say you have changed my life in ways i can’t even begin to explain.

    I love your creative and new ideas that always make my family and I happy…

    Thank you for what u do.

    • Gemma Stafford on September 22, 2017 at 9:16 am

      Sheila, without such lovely and loyal followers I could not do any of this, so all praise goes to you guys!
      Thank you for letting me know,
      Gemma 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This