Michael Symons Pizza Roll Recipes

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes.
• Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top.
• (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.)

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

Steps:

• Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes.
• To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight.
• The next day, allow the dough to temper back to room temperature for 1 hour.
• Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture.
• Place a flat cast-iron pan onto the grill grate to preheat.
• On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve!
• To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F.
• Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute.

Steps:

• FOR THE PIZZA DOUGH: In the bowl of your mixer, bloom the yeast in the water by mixing it in, breaking up any lumps, then letting it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes.
• Combine the flour and salt, then add to the bloomed yeast mixture. 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.
• After the dough has been mixed, turn it out into a lightly oiled mixing bowl, and let it proof until it is doubled in size. This should take a few hours, depending on how warm the air is. You should also have this bowl covered with a damp cloth or plastic wrap during this process so it doesn't dry out.
• After the dough has risen, portion it into 7-8, 9 oz. balls. 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. The dough will be rested and ready to use the next day.
• FOR THE PIZZA ROLLS: On a lightly floured surface, roll out one portion of the pizza dough into a 10x11" rectangle.
• Spread 3 tablespoons of sauce over the entire surface, leaving about an inch border.
• Spread out about ½ cup of the grated mozzarella over the sauce and season lightly with salt and freshly ground black pepper. Sprinkle about 2 teaspoons of parmesan over the top of this. 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. Drizzle a little bit of olive oil over the whole pizza.
• Working with the side closest to you, roll the pizza up, pinching the seam, and then tuck each side under.
• Place on a lightly oiled parchment lined sheet tray while you assemble the rest. 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.
• Bake for 20-30 minutes, or until the top is very golden brown, making sure the dough in the center is not raw. Remove from the oven and let rest for about 5 minutes before slicing.

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
• Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
• Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add ground beef with a pinch of salt and paprika.
• In a second pan add remaining 2 tablespoons olive oil and bacon. Cook for 1-2 minutes. Add onion to pan and continue cooking. Add tomatoes and simmer for another minute.
• Transfer onion, tomato and bacon mixture to the browning meat. Stir to combine ingredients. Add cheese and stir to combine and melt. Note: If the meat is too dry you can add a little chicken stock to help moisten it.
• Serve Sloppy Mikes on potato rolls.

Steps:

• Combine egg, sour cream, butter, chives, and salt with your hands in a bowl. Don't worry if mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours or up to 2 days.
• Put potatoes in a large pot and cover with 2 inches cold water. Bring to a boil. Season water generously with salt. Reduce heat to maintain a simmer and cook until a knife easily pierces potatoes. Drain and return potatoes to same pot. Mash, slowly mixing in hot cream and cold butter. Season with salt and pepper to taste and set aside.
• Warm olive oil in a large skillet over medium-high heat. Cook bacon until crisp (10 minutes). Transfer to a plate with a slotted spoon.
• Reduce heat to medium, toss onions into pan, and coat with bacon fat. Season with salt and pepper. Cook, stirring frequently, until onions are caramelized and sweet (20 minutes). Let cool.
• Butter a casserole dish. Preheat oven to 350 degrees F.
• Roll pierogi dough out with a rolling pin to a 1/8 inch thick rectangle. Cut into 4 inch by 13 inch strips, re-rolling scraps as necessary. You will need 14 to 20 strips.
• Have mashed potatoes, crisp bacon, caramelized onions, pasta strips, and cheeses ready on a work surface. Arrange 1 layer pierogi dough strips on bottom of buttered casserole dish, slightly overlapping edges of strips.
• Spread a 1/2 inch layer of potatoes on top of dough. Top with some caramelized onions, bacon, and a sprinkling of both Gruyere and farmer's cheese. Repeat layers to use remaining ingredients. Finish with dough on top, followed by Gruyere and farmer's cheese. Season top with pepper.
• Cook until lasagna is bubbly and cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives.

Steps:

• Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. I like to leave this one a little bit course.
• Pour into a bowl and season with salt and pepper. *This is a raw pizza sauce, meant to be cooked on the pizza.* .