Norma: I have done all sorts of these strombolis with different fillings: pepperoni/mozz, sausage/provolone, spinach/goat cheese and they are all dangerously good! This was the 1st time I did an overnight ferment in the fridge. I have the weight calculations somewhere, but I know the volume calculations off the top of my head. Here is what I used this time: 4 cups BF, 1 1/2 cups water, 2 tsp salt, 2 tablespoons olive oil and 1 teaspoon ADY. It was in the fridge overnight and I took it out about 2 hours prior to using and set it on the counter. I portioned the dough into 4 balls approximately 8oz each. Rolled them out and stuffed them with whatever you heart desires! Have fun and let me know if you make any.

Chaz

The one pictured below is a reuben boli I made last week. Soooo good!