Author Topic: Prosciutto, Fontina & Arugula Stromboli with Spicy San Marzano Tomato Sauce  (Read 2991 times)

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Offline Vindii

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Made this for lunch today.  Recipe was out of the BGE Cookbook.  I thought it was very good.  The wife thought it was ok.  She doesn’t care for prosciutto though.



Offline Vindii

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More pics

Offline Vindii

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Nobody likes Strombolis?

Offline Jackie Tran

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Not really - just kidding.  ;D  Looks fabulous.  I posted a reply from my cell phone the other day but i guess it didn't go through.   Looks great! 

Chau

Offline scott123

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My dog ate my reply  ;D

Seriously, though, even though I'm not one for strombolis, yours looks quite spectacular. That's gotta be really difficult to master.

Offline Vindii

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Thanks for the comments guys.  This was the first stromboli I made and it came out great.

Offline Jackie Tran

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As soon as I get tired of making pizza, I'll start making strombolis. ;)

Offline TXCraig1

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As soon as I get tired of making pizza, I'll start making strombolis. ;)

I'm thinking I won't hold my breath for that...
Pizza is not bread.

Offline apizza

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Well Vindii it took a while. Ever since your post, stromboli has been on my mind. Finally got around to it. Pepperoni an provolone. It was really good and I have to make them more often. Thanks for getting me back in that groove.

Offline JConk007

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APizza Details Dough +... on that stromboli  please, looks great !we all love pepperoni!  :P
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


Offline apizza

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Well the recipe for the dough is from here by Peter Reinhart.

http://www.finecooking.com/recipes/pizza-dough.aspx

This is what I used and is pretty close to half the recipe:
227 gr KAAP
156 gr water
1 tsp sugar
3/4 tsp salt
1/2 + 1/8 tsp IDY
3/4 tbs olive oil
     1 dough ball at 394 gr

I did not use a mixer. With all the talk about stretch and fold on the forum, I gave that a try. After the first mix by hand I did a stretch and fold every half hour until I got to 5 or 6. Lost count. The dough was as good as you would want it by then. 24 hours retard. 2 hours warm up. I then stretched it into a rectangle, no rolling pin. Laid out the pepperoni and cheese and rolled it up. While the oven was warming (375 F) the stromboli sat for 45 minutes. At that time I slashed it and brushed it with egg. Sesame seed topped that. Cooking time about 28 minutes with one 180 degree turn half way through.

That's about it. Believe me it's a very good dough. As Peter said it's versatile and I will try it for pizza and calzone as suggested.