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Michael Symon’s Pizza Roll: A Culinary Adventure

I remember the first time I saw a pizza roll. It wasn’t quite like this magnificent creation by Michael Symon. No, it was a frozen, bite-sized morsel of questionable ingredients, popped into the microwave after a long day of culinary school. Despite its humble origins, that little roll was a comforting, cheesy, saucy pocket of joy. It fueled my late-night study sessions and sparked a lifelong love for all things pizza. This version, however, takes that nostalgic experience to a whole new level of deliciousness – a true testament to what fresh ingredients and a bit of culinary know-how can achieve.

Recipe Overview

Prep Time: 45 minutes (plus overnight refrigeration)
Cook Time: 20-30 minutes
Total Time: Several hours, including proofing and refrigeration
Servings: 6
Yield: 1 pizza roll
Dietary Type: Not specified

Ingredients

For the Dough:

10 cups pizza flour
2 1/4 tablespoons kosher salt
1 1/4 teaspoons fresh yeast
3 1/2 cups warm water
Oil, for the bowl

For the Pizza Rolls:

Tomato sauce
4 cups fresh mozzarella cheese, grated
5 tablespoons fresh parmesan cheese, plus more for garnish
1/2 sliced pepperoni
1 bunch fresh basil
Olive oil
Salt and pepper
Chili flake, to garnish

Equipment Needed

Stand mixer with dough hook attachment
Mixing bowls
Measuring cups and spoons
Sheet tray
Parchment paper
Plastic wrap
Lightly oiled parchment paper

Instructions

Bloom the Yeast: In the bowl of your mixer, add the fresh yeast to the warm water. Mix to break up any lumps, and let it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes. This step is crucial to activate the yeast and ensure a light and airy dough.
Combine Dry and Wet Ingredients: Combine the pizza flour and kosher salt in a separate bowl. Then, add this mixture to the bloomed yeast mixture in the mixer bowl.
Mix the Dough: With the dough hook attachment for your mixer, mix on medium speed for 11 minutes. The dough should come together as one mass and begin climbing the hook. Don’t rush this step; proper mixing develops the gluten, resulting in a chewy and elastic crust.
First Proof: After the dough has been mixed, turn it out into a lightly oiled mixing bowl. Let it proof until it is doubled in size. This should take a few hours, depending on how warm the air is. Cover the bowl with a damp cloth or plastic wrap during this process so it doesn’t dry out. A warm, humid environment is ideal for proofing.
Portion the Dough: After the dough has risen, portion it into 7-8, 9 oz. balls. This recipe makes a generous amount of dough, perfect for a pizza party!
Second Proof (Refrigeration): Place the portioned dough on a sheet tray with a piece of parchment paper that has been lightly oiled. Cover the sheet tray really well with plastic wrap and refrigerate overnight. This slow, cold fermentation develops complex flavors in the dough. The dough will be rested and ready to use the next day.
Prepare the Work Surface: The next day, preheat your oven to around 400°F (200°C). Place a rack in the center position. Lightly flour your work surface.
Roll Out the Dough: On the lightly floured surface, roll out one portion of the pizza dough into a 10×11” rectangle. Use a rolling pin and apply even pressure to create a uniform thickness.
Sauce the Dough: Spread 3 tablespoons of tomato sauce over the entire surface, leaving about an inch border. Don’t over-sauce, or your roll will become soggy.
Cheese and Season: Spread out about ½ cup of the grated mozzarella over the sauce and season lightly with salt and freshly ground black pepper.
Parmesan Sprinkle: Sprinkle about 2 teaspoons of parmesan over the top of the mozzarella. The parmesan adds a salty, umami flavor that complements the mozzarella beautifully.
Add Pepperoni and Basil: Next, start layering the pepperoni on top, 16- 20 slices, then place 5-6 whole basil leaves in a horizontal line in the center of the pizza. The fresh basil adds a burst of aromatic freshness.
Drizzle with Oil: Drizzle a little bit of olive oil over the whole pizza. The olive oil adds richness and helps the roll to brown nicely.
Roll It Up: Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under. Ensure a tight roll to prevent the filling from spilling out during baking.
Arrange on Tray: Place on a lightly oiled parchment lined sheet tray while you assemble the rest.
Top and Garnish: Drizzle some olive oil on top of the pizza rolls, then crack some pepper on top and sprinkle a little bit of chili flakes and parmesan over the top. Makes 3 slits in the top of each roll. These slits allow steam to escape and prevent the roll from bursting.
Bake: Bake for 20-30 minutes, or until the top is very golden brown, making sure the dough in the center is not raw. Ovens can vary, so keep a close eye on the rolls to prevent burning.
Rest and Slice: Remove from the oven and let rest for about 5 minutes before slicing. This allows the filling to set slightly and prevents it from being too messy.

Expert Tips & Tricks

Dough Hydration: The amount of water may need to be adjusted depending on the humidity and the type of flour used. The dough should be slightly sticky but not overly wet.
Oven Temperature: If your oven tends to brown things quickly, reduce the temperature slightly and bake for a longer time.
Cheese Blend: Experiment with different cheese blends for a unique flavor profile. Provolone, asiago, or even a touch of ricotta would be delicious additions.
Make-Ahead: The dough can be made several days in advance and stored in the refrigerator. Just be sure to wrap it tightly to prevent it from drying out.
Freezing: Baked pizza rolls can be frozen for up to 2 months. Reheat in a preheated oven until warmed through.

Serving & Storage Suggestions

Serve these magnificent pizza rolls warm, sliced into individual portions. A side of marinara sauce for dipping would be a fantastic addition. Leftover pizza rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. They are best enjoyed fresh, but a quick reheat will still deliver a satisfying experience.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	850 kcal	43%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	80mg	27%
Sodium	1500mg	63%
Total Carbohydrate	100g	33%
Dietary Fiber	5g	20%
Sugars	5g	10%
Protein	40g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the pepperoni and add roasted vegetables such as bell peppers, mushrooms, and onions.
Spicy: Add a pinch of red pepper flakes to the dough or filling for a fiery kick.
Gluten-Free: Use a gluten-free pizza dough recipe or store-bought gluten-free crust.
Different Cheeses: Try using different cheeses such as provolone, fontina, or even a smoked mozzarella for a unique flavor.
Pesto: Substitute pesto for the tomato sauce for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pizza dough?
A: While homemade dough yields the best results, store-bought dough can be used as a shortcut. Be sure to let it come to room temperature before rolling it out.

Q: Can I make the dough ahead of time and freeze it?
A: Yes, you can freeze the dough after the first proof. Thaw it in the refrigerator overnight before using.

Q: How do I prevent the filling from spilling out?
A: Be sure to roll the dough tightly and pinch the seam securely. Also, make sure not to overfill the pizza rolls.

Q: Can I use different toppings?
A: Absolutely! Feel free to customize the filling with your favorite pizza toppings.

Q: How do I know when the pizza rolls are done?
A: The pizza rolls are done when the crust is golden brown and the dough in the center is cooked through. Use a toothpick to test for doneness.

Final Thoughts

Michael Symon’s Pizza Roll is more than just a recipe; it’s an invitation to get creative in the kitchen and enjoy the simple pleasures of delicious food. Don’t be afraid to experiment with different toppings and flavor combinations to create your own signature pizza roll. This recipe is perfect for parties, game nights, or simply a satisfying weeknight meal. Gather your ingredients, roll up your sleeves, and get ready to experience pizza in a whole new way! We would love to hear your feedback, so please leave a comment and tell us how your pizza rolls turned out! These pair perfectly with a crisp Italian salad and your favorite beverage.

Michael Symon’s Pizza Roll Recipe