Buffalo Wing Pizza Roll-Up (team Robert version)

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Great recipe I made these many times, and people have devoured and requested that I cater for their party--I don't have a certified kitchen, but have become neighborhood chef, which has the benefit of getting invited to every party, even acquaintances, but it's a great way to become better friends. For expediency you can buy dough at Whole Foods, Bertucci's Wegman's etc...and many other places--almost all pizza crusts are standard and it's the cooking method and handling by the chef and the oven (I wish I had the 950 degrees coal oven that makes the difference, truly--buy only unfrozen dough that is proofing in the fridge, never the rock solid frozen--most of those are too worked, leading to terrible/ unacceptable results. I use much less tomato sauce than the recipe calls for in order to permit the buffalo sauce to come through brightly--they're both acidic ingredients, and so have a tendency to compete with each other, but in the right proportion they compliment.

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i sued this recipe just for the dough and it is wonderful! i also divided the dough into 4 oz pieces and made smaller individual rolls and they turned out great.

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The outcome was perfect, but it was time consuming. This aspect didn't make me want to cook it again, but whenever I entertain there great because they are so unique. Everyone is used to the same cheese and pepperoni ones, but this gives it a new twist.