Max06 said:

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It was still good, just heavier than I would have liked.

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By heavier, you mean the crust was too dense?

Yes, denser and low rise.

Caprese pizza was acceptable with an extra thin crust tonight

Does anyone have a recipe or tips for pizza rolls? I miss Gumby's pizza rolls and would love to replicate them.

Completely agree and would love a recipe too!

Captain Winky said:

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Does anyone have a recipe or tips for pizza rolls? I miss Gumby's pizza rolls and would love to replicate them.

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I always liked Double Dave's more than Gumby's, but I'm sure the concept is the same.

Dough is basic pizza dough, flour, water, salt, yeast.

Here is a video of someone rolling pepperoni rolls at Double Dave's in Lubbock:

https://www.facebook.com/doubledaveslubbock806/videos/making-peproni-rolls-all-day-long-lubbock-peproni-doubledaveslubbock806/1504233319664874/

Slicing it into pieces like you would a normal pizza, and rolling from the top to the bottom is key.

For Gumby's, if you're doing something like sausage and peppers, remember to put the Italian sausage in raw. It cooks in the oven, and the rendered fat fries the peppers and onions, giving it the perfect texture.

Captain Winky said:

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Does anyone have a recipe or tips for pizza rolls? I miss Gumby's pizza rolls and would love to replicate them.

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Hot Italian sausage, peppers, onions, and mozzarella.

So do you just stuff it with mozzarella and add in your "toppings"?

Captain Winky said:

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So do you just stuff it with mozzarella and add in your "toppings"?

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Hand stretch the dough out like you would for any other pizza.

Go around the edge of the dough and add your protein (pepperoni/sausage/meatballs). Add any other toppings (peppers/onions), then sprinkle on the shredded mozzarella.

So 'toppings' first, then mozzarella.

Slice the 'pizza' into eight slices. Start rolling the dough from the wide end, ending it at the point of the triangle.

Pinch the ends closed.

2 cups of flour makes enough dough for 8 rolls.

I top it with a little minced garlic for extra flavor, but not too heavy. If you're not a huge fan of garlic, it's not mandatory.

I also use a stone, so add a little corn meal to the peel so there is no concerns about dough sticking to the stone.

vmiaptetr said:

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Went for the New Haven style tonight.

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Very nice.

Coal-fired?

Gorgeous pie. Curious to hear more about your method, recipe, etc.

I have an Ooni that'll do gas/coal/wood. This particular one was done with gas.

I built another outdoor pizza oven a few years ago. It's made of thick fire bricks, and I'll use it for wood fired pizza, but it takes much longer to heat up and get to temp.

https://www.kingarthurbaking.com/recipes/new-haven-style-pizza-recipe

I've said this many times: do not sleep on King Arthur's recipes. They are legit.

I made the dough on a Thursday afternoon. Cold fermented through Sunday. Let it sit on the counter for about 5 hours before cooking on Sunday evening. Fired up the Ooni to about 725 degrees Fahrenheit. Threw the pizza in, dialed the flame down to barely on. Cooks in about 2-3 minutes.

Toppings for this one: pureed some crushed tomatoes with salt, pepperoni, whole mozzarella, and a little burrata. Sprinkled Parmesan on top when it came out. Pretty simple.

vmiaptetr said:

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I have an Ooni that'll do gas/coal/wood. This particular one was done with gas.

I built another outdoor pizza oven a few years ago. It's made of thick fire bricks, and I'll use it for wood fired pizza, but it takes much longer to heat up and get to temp.

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Sir, New Haven-style uses coal as the heating element.

This is faux Haven-style

[/authenticity police]

I have an Ooni, too, I primarily use it for wood fired pizza. I only do Neapolitan-style pizza on it.

I tell people, it's basically working for an hour maintaining temperature so you get a two minute window to make perfect pizza.

I've gone back and forth on building an outdoor pizza oven, I just haven't pulled the trigger yet. I may go buy the supplies just so I have my apocalypse oven set up.

vmiaptetr said:

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https://www.kingarthurbaking.com/recipes/new-haven-style-pizza-recipe

I've said this many times: do not sleep on King Arthur's recipes. They are legit.

I made the dough on a Thursday afternoon. Cold fermented through Sunday. Let it sit on the counter for about 5 hours before cooking on Sunday evening. Fired up the Ooni to about 725 degrees Fahrenheit. Threw the pizza in, dialed the flame down to barely on. Cooks in about 2-3 minutes.

Toppings for this one: pureed some crushed tomatoes with salt, pepperoni, whole mozzarella, and a little burrata. Sprinkled Parmesan on top when it came out. Pretty simple.

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Are you using a Koda 2 with the 18+ inch stone?

I have an old Ooni Pro that looks like a prototype oven compared to what they look like these days. It says it can handle 16" pies. The one in the photo was 13".

I have nothing to add, other than I love this thread.

Howdy, and those look delicious! Couple of quick questions for you. Did you use the technique above by cutting the dough in tangles and rolling them up? Did you brush the outsides with anything? Also, what temp did you cook them at and for how long?

theagmax said:

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Howdy, and those look delicious! Couple of quick questions for you. Did you use the technique above by cutting the dough in tangles and rolling them up? Did you brush the outsides with anything? Also, what temp did you cook them at and for how long?

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Assuming you meant triangles, the answer is yes. Stretch out the dough like you would a regular pizza, put the filling at the edges, slice into eight pieces, and roll from top to bottom. Pinch the edges close to seal them.

I don't brush the outsides with anything, I just pinch them closed.

I bake at 550, but use a stone. 8 minutes for pepperoni, 9 minutes for sausage.

Awesome, and thanks again!

https://imgur.com/a/5TfNxB1

http://imgur.com/a/rWDKaxv

Ok I've forgotten how to post photos again. Can anyone help?

Never done pepperoni and artichoke before. How's that combo work?

The saltiness and brine of the artichokes goes great with the greasy pepperoni.

Right click, open image in new tap, should create url ending in jpg. Copy/paste using image icon here.

That looks amazing!! Can you share said recipe for the dough, please??

theagmax said:

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That looks amazing!! Can you share said recipe for the dough, please??

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The recipe is just flour, water, salt, yeast, and olive oil, the trick is in the process. It doesn't take a lot of work, but patience is needed.


Ingredients:

2 cups of strong flour
200 ml of warm water
3/4 teaspoon instant dry yeast
4 tablespoons (and more as needed) of olive oil
1 teaspoon salt

Strong flour means either bread flour or 00 flour, it needs to have a protein content of 12% of higher. If you're in Europe, you want a w strength >280.

Pour the warm water into a mixing bowl. Add the yeast, and mix until it dissolves. Add the flour and salt. Mix using a spoon or your hands (or low on a stand mixer) until all of the water and flour and salt is incorporated into a shaggy dough. You're not doing anything fancy here, just mixing it together to make sure there is no dry flour remaining on the sides of the bowl, everything is hydrated. Cover the bowl with a towel or plastic cling wrap.

Set a timer for 30 minutes.

After 30 minutes, wet your hands and do a stretch and fold of the dough. Do it for all four sides of the bowl. Put towel or cling wrap over the top of the bowl to cover it.

Repeat stretch and fold again in 30 minutes.

Repeat stretch and fold again in 30 minutes.

Repeat stretch and fold again in 30 minutes.

Wet your hands before every stretch and fold. This is a high hydration dough, don't worry about using wet hands.

After the third and fourth stretch and fold, you should feel a little pullback as the gluten strands start to tighten.

After the fourth stretch, wait another 30 minutes, then do a final stretch and fold.

If you have a round non-stick pie pan or baking pan, generously coat the bottom with two tablespoons of olive oil. If your pan is not non-stick, put down some butcher paper, and then oil the paper.

Roll the dough into the round pan, and pour a tablespoon of olive oil on top. Pat it gently, you don't want to pop any air bubbles that pop up. Cover the pan, and let the dough rise for an hour.

Preheat oven to 375.

After an hour, coat your hands and fingers with a tablespoon of olive oil. Spread some more olive oil on the dough.

Gently spread the dough to the edges of the pan, using your fingertips to gently dimple and jiggle the dough. The dough should be very soft and jiggly.

Bake in oven at 375 for 40 minute or until it is a nice golden brown color. (I take it out after 30 minutes, remove the butcher paper, and let it bake the final 10 minutes in the pan. If you have a pizza stone, place it directly on the stone.)

Remove from oven and let it cool in a rack for one full hour. If you tap the bottom, it should sound hollow because it is done.

After an hour, it should be at room temperature. Slice it open.

You now have Schlotsky's bread to create your favorite sandwich.

Note: This recipe takes time because of the rising time and cool down time after baking. After the fourth stretch and fold, you can put the dough in the fridge overnight and let it cold ferment before using it the next day. Just let it come to room temperature for an hour before doing the fifth stretch and placing it in the oiled baking pan. If you want to make smaller sandwiches, slice the dough in half and bake in smaller pans.

I may have to try that. It's almost like a focaccia without the oil added.

HTownAg98 said:

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I may have to try that. It's almost like a focaccia without the oil added.

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Yup.

I heard once (never confirmed it with a Schlotzsky's employee) that the 'secret' to their bread is they drown it in butter. I suspect their recipe is very similar to the above, except they use butter every time I used olive oil.

Considering that Schlotzsky's is just a toasted muffaletta, which was originally created by a Sicilian immigrant in New Orleans, I think the original sandwich they based their recipes on were made on focaccia.

Amazing info and thanks, Gator!