Making Pizzelle



Last updated 05/29/2010


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My family's Pizzelle are the more traditional and firm type which are made from a dough, not a batter which is commonplace now. 

I found this dough recipe on the Web if you would like to try a dough based recipe.

I first learned the Italian "Well Method" and how to knead the dough by hand from my Aunt Helen.  The "Well Method" starts with the dry ingredients being mixed together and poured on a pastry board.  Hollow out the center with your hand and add the wet ingredients in the "Well".  You then start mixing the wet gradually  with the dry and incorporating more and more until it comes together as a dough.  Aunt Helen's advice to me was not to knead it too much or the dough would crack.  Click on the photos below or view the video on how to make Pizzelle Dough by using the old fashioned "Well Method" which I learned from Aunt Helen and Grandma Mae. 

Pour out your pre-mixed dry ingredients on a pastry board.

Make a "Well" in the center to add all of the wet ingredients.

Add all of the wet ingredients (pre-mixed).

Use one hand in the wet to start incorporating the dry ingredients from the edges. Use the other hand to move dry ingredients into the mixture.

Continue to pull in more and more as the dough is mixed and starts to come together.

Continue to mix and start to knead as it comes together and thickens.


.....and continue some more.....

....until the dough comes together.

Knead until all incorporated, but don't over work the dough or it will crack.

Finished and ready for portioning.

When I first started making Pizzelle and mixing the dough by hand I discovered it took quite some time and effort to incorporate and mix the dough, so I devised the "Alternate Well Method," or the KitchenAid method. This is done by placing the wet ingredients in the bottom of a KitchenAid Stand Mixer and starting a dough hook on the second setting.  Gradually spoon in the dry mixture and turn off the mixer just when the dough comes together and you can hear the motor bog down slightly when it hits the dough mass in the mixing bowl.  See the photos below or view the video on how to make Pizzelle Dough in a KitchenAid stand mixer with a dough hook.

Pre-Mix all of your wet ingredients with a Dough Hook in a stand mixer.

Set the mixer control to "2" and gradually spoon in the pre-mixed dry ingredients

The dough will start to come together. When the dough starts to ball up, lower mixer speed to "1" until done.

When the dough is in a ball and lugs the mixer each time the dough hook hits the ball, the dough is done. Should take about 3 minutes.

When the dough is done, remove it and portion it for baking.


After you have the dough, portion it into smaller sections.  Once again, Aunt Helen taught me to roll out the smaller sections by hand, but I discovered that cutting the portions keeps them from rolling out of the Iron before it is shut.  Click on the thumbnails below or view the videos for how to portion the dough.

Make the dough into the shape of a jelly roll and cut off 1" sections.

Roll the dough with your hands to make it round.

Use your fingers to roll and spread the piece of dough.

Lay the round piece of dough on the pastry board.

As you roll it, spread your fingers to lengthen/thin the dough.

After you roll it out, divide it.

Cut the divided strand to the length you want.

Or....Shape the cut piece from the "jelly roll" of dough into a rectangle and cut it into evenly shaped sections.

Try to make sure they are all the same size whatever you do for consistant cooking times.


Once the dough is portioned, pre-heat the Iron and start making the Pizzelle one at a time, adjusting the time and temperature as required for making a golden Pizzelle.  See the links below to see how I make Pizzelle the old fashioned way with dough and an authentic iron held over the fire as well as some other links which make Pizzelle with batter on either an electric or hand held iron.

When you get really good, you can start the Pizzelle Iron warming then start mixing the dough.  Once you finish the dough and start portioning, you are also ready to start cooking.  I can now knock out a batch in about an hour and fifteen minutes where it used to take about 3 hours!  How's that for Process Improvement and Lean Manufacturing?


Video Links to Making Pizzelle-Some of these are large files-be patient please.
Making Pizzelle Dough-"Well" Method

 Making Pizzelle Dough- "KitchenAid" Method

 Making Authentic Italian Pizzelle

Forming Pizzelle Dough YouTube "Making Pizzelles" YouTube "Making Pizzelles"

Pre-Heating the Pizzelle Iron

YouTube "Making Pizzelles" YouTube "Making Pizzelles"

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