Hi! My girlfriend and I have been (unsuccessfully) trying to make our own pizza rolls similar to Totinos frozen pizza rolls.
Anyway, we live on long island, NY where there are thousands of NY style pizza parlors. One thing that totinos pizza rolls AND NY pizzas have in common is they tend to have a dry, crunchy crust. We are running into two problems though.
1) no matter what we try, we cannot get the crust to come out crispy/crunchy. I have even purchased a pizza stone which we tried the other day and the crust was definitely different but still nothing like a typical pizza from a pizza parlor around here.
2) it seems extremely hard to get the dough to roll out very thin. It seems too elastic and even after you roll it out, it just wants to retract back and thicken up after a few minutes. We made the pizza rolls similar to raviolis. We rolled out the dough as thin as we could get it, cut out pieces using a wine glass as a template and put the top piece over the bottom after putting sauce and cheese in. The problem was, they were way too doughy and thick.
I am not sure if pizza rolls such as totinos are fried? I was hoping we could get away with baking pizza rolls for health reasons and I feel like if we could get the dough to bake crunchy and thin then we'd be able to get a much better result.
Any advice is appreciated!! thanks!
Edit: just for critique, this is the recipe we used: http://americanfood.about.com/od/pizzainsideandout/r/nypd.htm
We used general purpose flower, coated the tops of the pizza rolls in olive oil and corn meal (I thought this would brown the top but it didn't). We DID NOT refrigerate the pizza dough, we simply used it after it had risen for about 2 hours. Not sure if that may have made some kind of difference in the workability of the dough?
Anyway, we live on long island, NY where there are thousands of NY style pizza parlors. One thing that totinos pizza rolls AND NY pizzas have in common is they tend to have a dry, crunchy crust. We are running into two problems though.
1) no matter what we try, we cannot get the crust to come out crispy/crunchy. I have even purchased a pizza stone which we tried the other day and the crust was definitely different but still nothing like a typical pizza from a pizza parlor around here.
2) it seems extremely hard to get the dough to roll out very thin. It seems too elastic and even after you roll it out, it just wants to retract back and thicken up after a few minutes. We made the pizza rolls similar to raviolis. We rolled out the dough as thin as we could get it, cut out pieces using a wine glass as a template and put the top piece over the bottom after putting sauce and cheese in. The problem was, they were way too doughy and thick.
I am not sure if pizza rolls such as totinos are fried? I was hoping we could get away with baking pizza rolls for health reasons and I feel like if we could get the dough to bake crunchy and thin then we'd be able to get a much better result.
Any advice is appreciated!! thanks!
Edit: just for critique, this is the recipe we used: http://americanfood.about.com/od/pizzainsideandout/r/nypd.htm
We used general purpose flower, coated the tops of the pizza rolls in olive oil and corn meal (I thought this would brown the top but it didn't). We DID NOT refrigerate the pizza dough, we simply used it after it had risen for about 2 hours. Not sure if that may have made some kind of difference in the workability of the dough?
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