• Preheat oven to 400F/200C.

PIZZA DOUGH

• In a small sauce pan, bring the water to a warm temperature. It should feel nicely lukewarm. Set aside.
• At the bottom of your Stand Mixing Bowl, place the salt, cover with flour and sugar.
• In a separate bowl, mix the active dry yeast and the warm water together. Let it rest for 10 minutes.
• After 10 minutes, add your yeast/water mixture to your flour preparation.
• Then, add the oil and egg. Stir with the dough hook for about 8-10 minutes (Kitchen Aid - Speed 1). Don't hesitate to scrap the bottom of the bowl when needed. The dough is ready once it does not sticks to the sides.

ASSEMBLY

• Place your Medium Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Scrape the dough out onto the Roul'Pat, (no need to dust with flour), and knead lightly into a ball. With your rolling pin, roll it into a large rectangle. (The pizza dough is very easy to work with).
• Then, Spread your tomato sauce, and add the mozzarella and shredded cheese on top.
• Roll it up (lengthwise) ensuring to seal the bottom.
• With your cake knife (which is safe to use on the Roul'Pat, slice the dough in 8 equal parts lenghtwise.
• Place your rolls in the Flexipan® (slices face up).
• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your pizza from 16min)
• Safely take it out of the oven and add more Tomato Sauce and Cheese to your liking. And bake for an additional 5 minutes.
• Once your Pizza Rolls are out of the oven, transfer to a serving plate or keep it in the flexipan®. Serve and Enjoy! Bon Appétit!