We had something similar called Crusties where I went to college. No sauce in them but ranch on the side. There was no dough flap on the bottom and they baked right on the deck of the pizza oven. Cheese got crusty on the bottom which gave them the name. The place literally sold them by the bucket. I still make them today at home many years later and am going to try this version for sure!
The internals of the rolls don't have any ingredients that are unsafe for consumption in their current condition. So there's not a need for a temperature per se. More just to see that the dough inside the roll achieves the desired consistency.
@@alans6767 There's no magic temperature for bread. Internally, bread will never get above 212 because of the water in it and usually never above 210. Let's say you have a recipe that calls for a loaf to be baked for an hour. It may reach 210 at the 45 minute mark (or earlier), but if you pull it out of the oven at that point it will have a pale crust and a gummy interior. Let it go the remaining 15 minutes and the crust and crumb come out as expected. You can test this yourself. Bake 2 loaves with temp probes and pull one the moment it hits 210. Let the other go the duration and watch it never go above 210-212. See which is better. The only thing temperature can tell you when bread is definitely NOT done. Appearance is always a better indicator of well baked bread.
Ummm, Chef wasn’t it you that talked about ranch not belonging on pizza when you first showed us how to make it about three years ago lol. I fully expect a retraction on that for us ranch lovers 😂
Might be an obvious answer to some but I’m totally new to breads and pastries. Why make sure the top of the dough balls have “tension on the skin? What would happen if they didn’t? I see you do that all the time but I don’t know you’ve explained why you do that to the dough. Thanks!
I learned that by rolling tight balls (tension on the skin) the bread rises more vertically. Loose balls encourage bread to spread horizontally. Since this is getting rolled out, I don't think it makes a difference other than you get some practice rolling tight balls.
Can you do a "Detroit Style" pizza? We like the square Jets deep dish kind. We love Chef Tom's Italian pizza dough recipe, if anyone can do Detroit Style it's atbbq!
Will, great question. In the video description above, there is a link to the Full Recipe and on that page there is a tab that has all the items featured in the video. It's a Hestan Cue Smart Countertop Induction Burner Cooktop, here is the link: www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
Jorge, great question. It's the Shun Kanso 8" Chef's Knife. It's currently on backorder, here is the link, subscribe to get a back in stock notification: www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-kanso-8-chef-s-knife.html
Everything he does is at least a 9.0 as just a starting point... that's a sick high caliber to achieve. Watching this vid for the 2nd time lol 😆 🤣 I mean smoked mozzarella and pit-fire sauce! GTFOH parmigiano reggiano, or pecorino romano.... just for a bit of sharpness on the inside... and fresh basil as a finisher for the sauce! 9.6 💪💯👏👏👏 You are the man!
There are too many TH-cam ads in your videos. There were 2 (TWO) boring and repetitive ads in your 19 minute video. It is demeaning to you and insulting to the viewer. It is time we all complained to TH-cam.
Still my favorite cooking show on YT.
Yes, say it louder for the people in the back.
Such a baller chef! He never ceases to amaze me! Aromatics, fresh herbs, complex flavors..... this guy hits on EVERY NOTE!
Thanks for watching!
You know you're a full-fledged BBQ chef when you cut into a roll and mention how 'tender' it is. 😂
Looks good!
I watch all your video’s while at the gym working out on the elliptical, I’m usually drooling by the time I’m done with my workouts! Good stuff man!
Nice and fluffy in the middle..... Just like me after i make these 100 times
U know I watch a lot of cooking videos n thought oh how good is this guy going to be? Beautiful work sir!
We had something similar called Crusties where I went to college. No sauce in them but ranch on the side. There was no dough flap on the bottom and they baked right on the deck of the pizza oven. Cheese got crusty on the bottom which gave them the name. The place literally sold them by the bucket. I still make them today at home many years later and am going to try this version for sure!
How about putting the red sauce inside the pizza rolls, and use the ranch as a dipping sauce? Would that work?
You do you, homie!
Pepperoni rolls are my favorite! Thanks so much for sharing this recipe Chef Tom and Justin!
Chef Tom, geez you hit me hard with this one! I love pizza, and you actually made it look simple enough I think I could do it. Great job!
I was so excited watching this video! The recipe is so good and pretty simple! Great job Tom!!!! :)
Great job as always. Thank you all
Gotta say I love this channel
Appreciate that. Thanks for watching!
OMG... For a new recipe that I haven't see. Chicago style pizza. That buttery crispy crust, I've tried to replicate but have not been successful
Amen that's my kind of Pizza Rolls
All your recipes look 🔥, My Guy!!! Big Ups! Pls keep these ideas coming!
Thanks for watching!
I love you man, of course you cold smoked the mozzarella :D Gold content every time you upload!
How about a BBQ q+a like break down what makes the Yoder ys640 your go to over other smokers ie treager vs gas
This channel never disappoints.
Will def try!! Looks mouthwatering like all your recipes 🤩
Chef Tom your the Champ in my book, another Home Run.
I miss the Old Chicago Pepperoni rolls. But this looks better
Looks delish!! Thank you for the video!!
Hey Chef Tom, you should do a Chicago style deep dish pizza!
Love this looks amazing
Nice and delicious as always 👍👍👍
On the Yoder Chef Tom?! The Clementi is begging for those pizza rolls!
Yoder is better sponsor or got better commision ;).
Maybe its too hot?
Chef Tom, have you ever cold-smoked pepper jack cheese? That would be amazing.
It’s a family favorite for us - it’s delicious!
@@nickdaviestxv I think I'm gonna try it this year. I have one of thos smoking tubes, so that should be perfect.
Oh good LORD, Chef Tom.
14:23 Pro tip for the pros right there!
Do you have a link for those plates? I'd like some like that.
Is there an internal temperature that we should be looking for or is a visual sufficient? thanks, looks great
The internals of the rolls don't have any ingredients that are unsafe for consumption in their current condition. So there's not a need for a temperature per se. More just to see that the dough inside the roll achieves the desired consistency.
@@arguy2021 I get that but even when making bread there is an internal temperature that indicates "it's done"
@@alans6767 There's no magic temperature for bread. Internally, bread will never get above 212 because of the water in it and usually never above 210. Let's say you have a recipe that calls for a loaf to be baked for an hour. It may reach 210 at the 45 minute mark (or earlier), but if you pull it out of the oven at that point it will have a pale crust and a gummy interior. Let it go the remaining 15 minutes and the crust and crumb come out as expected. You can test this yourself. Bake 2 loaves with temp probes and pull one the moment it hits 210. Let the other go the duration and watch it never go above 210-212. See which is better. The only thing temperature can tell you when bread is definitely NOT done. Appearance is always a better indicator of well baked bread.
Ummm, Chef wasn’t it you that talked about ranch not belonging on pizza when you first showed us how to make it about three years ago lol. I fully expect a retraction on that for us ranch lovers 😂
Might be an obvious answer to some but I’m totally new to breads and pastries. Why make sure the top of the dough balls have “tension on the skin? What would happen if they didn’t? I see you do that all the time but I don’t know you’ve explained why you do that to the dough. Thanks!
I learned that by rolling tight balls (tension on the skin) the bread rises more vertically. Loose balls encourage bread to spread horizontally. Since this is getting rolled out, I don't think it makes a difference other than you get some practice rolling tight balls.
Did Tom mention which pellets he had in the Yoder? This recipe looks great, I think I'll make a version of this with linguica or chorizo
If I had to guess it’s a 50/50 mix of pecan and cherry!
big shoota big shoota never miss
What do you do with all the leftover food? Feed it to coworkers and employees? Customers?
if i freeze them and then put one in the oven at 550, will it be ready before drunk-me passes out?
Can you do a "Detroit Style" pizza? We like the square Jets deep dish kind. We love Chef Tom's Italian pizza dough recipe, if anyone can do Detroit Style it's atbbq!
I need dis.
Yes please
Looking for the pepperoni brand?
What brand hot plate is that? I can’t seem to find it anywhere
Will, great question. In the video description above, there is a link to the Full Recipe and on that page there is a tab that has all the items featured in the video. It's a Hestan Cue Smart Countertop Induction Burner Cooktop, here is the link: www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
@@allthingsbbq thanks guys!
Wonder how this would work with Puff pastry . . .
You should make a schnitzel with pickled red cabbage and potatoes
Don’t blend tomatoes 😉they must be cruched in purée so that does not reject water when cooking 🤗
This guy is def the Chuck Norris of cooking! Just saying
Yo, chef Tom, ever slice yourself whilst filming? I haven't sliced myself in a while when prepping, but I know it happens. haha
No, we save all the cutting for the editing. 😂
Smooth. lol
Yup.... I'd Eat that
No tomato sauce?
YES! Also, #billsmafia Knows them by pizza logs. Keep up the great work Chef Tom!!
GoBills
Wouldn’t you also have to dive onto a table while eating these if you’re Billsmafia? Lol
What knife is that
Jorge, great question. It's the Shun Kanso 8" Chef's Knife. It's currently on backorder, here is the link, subscribe to get a back in stock notification: www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-kanso-8-chef-s-knife.html
Yum
Everything he does is at least a 9.0 as just a starting point... that's a sick high caliber to achieve. Watching this vid for the 2nd time lol 😆 🤣 I mean smoked mozzarella and pit-fire sauce! GTFOH
parmigiano reggiano, or pecorino romano.... just for a bit of sharpness on the inside... and fresh basil as a finisher for the sauce! 9.6 💪💯👏👏👏 You are the man!
Thanks for watching!
Ranch dressing? Inside...a pizza roll? Is this #MarsATBBQ? Am I dreaming? Still looks good.
ranch? lost me there. Hey, what ever floats your boat
Yass...
Bro did you just eat a pizza roll with a fork? Cmon bro.
Mother of God...
good gawd!!!!
My cardiologist condemns you
Looks good tho
It looks amazing but feel like there are just too many flavors in each bite and you get lost...
I'm gonna brush with garlic butter.
The amount of meat and other stuff is less to the ratio of the dough u stuffed in
15.18. U eat with ur eyes:)
What ever happened to chef britt?
These are known as Pinwheels not rolls
Awesome recipe killed with ranch dressing 🤢🤢🤢
Use a red sauce or no sauce. It's not that difficult to switch out.
Ruined by ranch 🤢
There are too many TH-cam ads in your videos. There were 2 (TWO) boring and repetitive ads in your 19 minute video. It is demeaning to you and insulting to the viewer. It is time we all complained to TH-cam.
Ahhh yes. Countertop appliances for normal people. Not that anchorshroom nonsense. Maybe the LEM grinder will make an appearance soon too.
Sorry. Just some friendly smack talk. If I had access to all those toys I’d use em all too