I'm surprised at the absolute lack of information about NYC style chicken (and other) rolls. I made my own tonight and thought I should share.
This an authentic chicken roll that you get on the streets of NYC and the surrounding area. The only difference is that mine was pretty big-about 50% larger. I had intended a 10" pizza with a .08 TF. 65% water, .2% IDY, 2% salt. I used All Trumps Bromated flour, 3 day cold ferment and a 5 hour counter rise today.
Traditional Pizza shops take an 18" pie and cut it in four. Each piece makes one chicken roll. My piece of dough was a bit bigger than that.
Usually sliced chicken cutlets are used. That's what I did. On Long Island you can find some places that make it with seasoned grilled chicken-these are amazing and I would recommend trying it. I used grated brick mozzarella, garlic powder, italian seasoning and red pepper flake. Just a dab of sauce is used inside, the rest is usually served to dip. You don't want the inside to be too wet or the dough can rip. Usually a bit of chicken and cheese pops out the sides (you can see in one photo that I only accomplished this on one side). I like to use room temperature cheese and warm chicken so there are no cold spots inside.
I made the dough into the triangle as best I could, and filled the flat end. Rolled it over up until the point and pushed it together. I made the first roll thick and then pulled it very thin. Then I egg washed the top side only and put it in a 550F oven with a steel plate temp of 605 for 7 minutes. Broiler on HI for the last 2 minutes. I got a great charred bottom.
I hope some of you try this out and post your creations
Tyler
