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