Snacks & Appetizers
Pizza Pinwheels
Soft homemade pizza pinwheels rolled with tomato, mozzarella, and oregano, proofed twice for a light spiral.
By PedroPublished August 24, 2026 · Updated September 14, 2026i
Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.
If pizza is what you feel like eating but you’d rather put out small snacks than cut a whole one, these pinwheels make sense. Each round has tomato, mozzarella, and oregano through a soft dough spiral. I’d keep the filling that straightforward; you don’t need a long list of toppings here.
The softer dough inside against the golden edges is what I like, with a little cheese tucked into the folds. These are made with yeast dough, not ready-made pastry, so allow an afternoon rather than expecting a last-minute snack. Most of that time is waiting for the dough to rise, and the finished rounds are small enough to pick up and share.
Ingredients for Pizza Pinwheels
I use type 0 flour, active dry yeast, room-temperature water, salt, and 20 g of olive oil for the dough. The filling uses tomato passata, shredded mozzarella, oregano, and a pinch of salt; the remaining 15 g of olive oil is kept separate for the tops.
- 300 g type 0 flour
- 3 g active dry yeast
- 200 g waterat room temperature
- 20 g extra virgin olive oilfor the dough
- 5 g fine saltfor the dough
- 150 g tomato passata
- 130 g mozzarellashredded
- 15 g extra virgin olive oilfor brushing the tops
- oreganoas needed
- fine salta pinch for the filling
From my kitchen
Watch me make Pizza Pinwheels
See the recipe come together, then follow the written steps below.
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How to Make Pizza Pinwheels
Most of the time here is waiting rather than working. The dough rises for about 2 hours, or until doubled, then the sliced pinwheels rest for another 30 minutes on the baking sheet.
Start the dough
Mix the type 0 flour and active dry yeast in a large bowl. Gradually add the room-temperature water and begin working the dough.
Add oil and salt
Once all the water has been absorbed, add 5 g of fine salt and 20 g of extra virgin olive oil. Knead directly in the bowl for a few minutes, until the dough is soft and smooth.
Let it rise
Cover the bowl with plastic wrap or a clean kitchen towel. Leave the dough in a draft-free place for about 2 hours, or until it has doubled in size.
Roll the dough
Transfer the risen dough to a lightly floured work surface and roll it into a rectangle.
Add the filling
Spread the tomato passata over the rectangle, leaving a small border around the edges. Add the shredded mozzarella, oregano, and a pinch of fine salt.
Roll and slice
Starting from one long side, roll the dough tightly into an even log. Set it seam-side down and cut it into 12 slices with a sharp knife.
Proof the pinwheels
Arrange the pinwheels on a parchment-lined baking sheet, leaving space between them. Cover the tray and let them rise again for about 30 minutes.
Brush and bake
Brush the tops with the remaining 15 g of extra virgin olive oil. Bake in a preheated convection oven at 200°C for about 15 minutes, until the pinwheels are puffed and nicely golden.
Cool briefly
Remove the tray from the oven and let the pizza pinwheels cool for a few minutes before serving.
Tips that make a difference
- Add the salt and olive oil only after the water has been absorbed into the flour and yeast mixture.
- Use doubled volume as the cue for the first rise instead of watching only the clock.
- Leave a small clean border around the filling so the log is easier to close neatly.
- Keep the log seam-side down while slicing so it holds its shape more securely.
The spiral does more than make these look good on the tray. It keeps a little tomato, mozzarella, and oregano inside every round, while the two rises give the dough time to become soft and puffed.
The Soft Spiral Inside
I look for a lightly golden outside and a soft, puffed spiral that still shows the tomato and mozzarella in every round. The second rise is important here because it gives the sliced pinwheels time to expand before they reach the oven.
Save this recipe
Pizza Pinwheels
Soft homemade pizza pinwheels rolled with tomato, mozzarella, and oregano, proofed twice for a light spiral.
Ingredients
Instructions
- 1Start the dough
Mix the type 0 flour and active dry yeast in a large bowl. Gradually add the room-temperature water and begin working the dough.
- 2Add oil and salt
Once all the water has been absorbed, add 5 g of fine salt and 20 g of extra virgin olive oil. Knead directly in the bowl for a few minutes, until the dough is soft and smooth.
- 3Let it rise
Cover the bowl with plastic wrap or a clean kitchen towel. Leave the dough in a draft-free place for about 2 hours, or until it has doubled in size.
- 4Roll the dough
Transfer the risen dough to a lightly floured work surface and roll it into a rectangle.
- 5Add the filling
Spread the tomato passata over the rectangle, leaving a small border around the edges. Add the shredded mozzarella, oregano, and a pinch of fine salt.
- 6Roll and slice
Starting from one long side, roll the dough tightly into an even log. Set it seam-side down and cut it into 12 slices with a sharp knife.
- 7Proof the pinwheels
Arrange the pinwheels on a parchment-lined baking sheet, leaving space between them. Cover the tray and let them rise again for about 30 minutes.
- 8Brush and bake
Brush the tops with the remaining 15 g of extra virgin olive oil. Bake in a preheated convection oven at 200°C for about 15 minutes, until the pinwheels are puffed and nicely golden.
- 9Cool briefly
Remove the tray from the oven and let the pizza pinwheels cool for a few minutes before serving.
Questions you might have
Where does the 15 g of olive oil go?
Brush that 15 g of extra virgin olive oil over the tops after the second rise and before baking.
