Author Topic: Muffaletta Boli  (Read 5024 times)

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Offline norma427

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Re: Muffaletta Boli
« Reply #20 on: July 04, 2012, 03:05:49 PM »
I only had time to try one boli dough the last thing in the evening yesterday.  I rolled the boli dough out with my big rolling pin and must not have rolled it evenly in thickness, or either I didnít put the dressings evenly on top of the boli skin.  I also thought I pinched the skin together well and also put it on the bottom, but it came apart a little during the bake. The boli was dressed with baby spinach, a blend of mozzarellas, Capicola ham, salami, and a tiny amount of my regular tomato sauce.  Since I canít change my deck oven in temperatures (because I need to keep it the same temperature for the pizzas), I baked first on the deck and used the screen for the end of the bake.  I also used some garlic and herb infused oil to brush on the top after the boli was transferred to the screen.  Steve and I thought the boli was good even though it wasnít perfect and the top stayed soft even though it was baked okay.  The other 3 dough balls are frozen to try next week.

Chazís dough recipe makes a nice mini boli.  :)

Picture first of the 4 dough balls on Monday.

Norma
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Offline norma427

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Re: Muffaletta Boli
« Reply #21 on: July 04, 2012, 03:06:41 PM »
Norma
Always working and looking for new information!

Offline norma427

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Re: Muffaletta Boli
« Reply #22 on: July 04, 2012, 03:07:25 PM »
Norma
Always working and looking for new information!

Offline norma427

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Re: Muffaletta Boli
« Reply #23 on: July 04, 2012, 03:08:20 PM »
Norma
Always working and looking for new information!

Offline norma427

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Re: Muffaletta Boli
« Reply #24 on: July 04, 2012, 03:09:14 PM »
Norma
Always working and looking for new information!

Online Chicago Bob

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Re: Muffaletta Boli
« Reply #25 on: July 04, 2012, 09:37:17 PM »
Norma,

Now you're mak'in Boli's huh!   :o  Is there anything you can't make girl?!!   :-D
Sure look's good...I likey the addition of pizza sauce an mozz. Nice...

Bob
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Muffaletta Boli
« Reply #26 on: July 04, 2012, 10:42:35 PM »
Wow, Norma! I didn't know you were at the market since 1928 ;) you look marvelous for your age :-D


Nick,

I haven't been at market since 1928, but my late husbands parents started at market in 1928.  You didn't see me close-up, or after a hot day.   :-D  I have been at market for about 30 years though.  Most years at the caramel popcorn stand, some at the Funnel cake stand and now 3 years at the pizza stand.  I don't know why I always pick hot jobs. (working in the heat)

Norma
Always working and looking for new information!

Offline norma427

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Re: Muffaletta Boli
« Reply #27 on: July 04, 2012, 10:44:57 PM »
Norma,

Now you're mak'in Boli's huh!   :o  Is there anything you can't make girl?!!   :-D
Sure look's good...I likey the addition of pizza sauce an mozz. Nice...

Bob

Bob,

I would like to try and sell mini boli's at market.  I tried to make bigger ones, but they didn't sell too well. Thanks for saying you like the addition of pizza sauce and mozzarella!  :)

Norma
Always working and looking for new information!

Online Chicago Bob

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Re: Muffaletta Boli
« Reply #28 on: July 04, 2012, 11:18:25 PM »
Bob,

I would like to try and sell mini boli's at market.  

Norma

Norma,

....somehow I knew that.  ;D     You are quite industrious, and always looking ahead. I like that in you...

Bob







"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Muffaletta Boli
« Reply #29 on: July 04, 2012, 11:59:57 PM »
Norma,

....somehow I knew that.  ;D     You are quite industrious, and always looking ahead. I like that in you...

Bob


Bob,

You must read my mind!  :-D  I am always looking for something pizza related to try and sell.

Norma
Always working and looking for new information!


Offline Jackitup

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Re: Muffaletta Boli
« Reply #30 on: July 05, 2012, 08:42:55 PM »
LIKE....YUM.....
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline franko9752

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Re: Muffaletta Boli
« Reply #31 on: July 17, 2012, 06:22:05 AM »
This link is how i make my bolies       They are very hot sellers at my pizza gig.

Offline franko9752

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Re: Muffaletta Boli
« Reply #32 on: July 17, 2012, 06:45:07 AM »
Some pics of my bolies

Offline franko9752

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Re: Muffaletta Boli
« Reply #33 on: July 17, 2012, 06:46:33 AM »
another

Offline Chaze215

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Re: Muffaletta Boli
« Reply #34 on: July 19, 2012, 07:42:45 PM »
That looks good franko! When I make mine, I use 8oz of dough for each bread/boli and they are about 12 inches long. Another difference I noticed is the way you roll it. I roll mine like a jelly roll so the fillings are mixed in with the dough as opposed to all in the middle. What do you charge for bolis at your place?
Below is a bunch I made Tuesday night.

Chaz
Chaz

Offline franko9752

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Re: Muffaletta Boli
« Reply #35 on: July 20, 2012, 09:31:25 AM »
Chaz, i use a 7.85oz or 10" size ball for my bolies and charge $5.00 for a regular which is pepperoni and cheese with sauce on the side and $6.00 for a "The Works" which is roni, italian sausage. peppers, onions, rooms and maybe hot pepperchini and they sell out nightly.

Offline Chaze215

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Re: Muffaletta Boli
« Reply #36 on: July 21, 2012, 07:55:59 AM »
The one in the video you sell for $6? Thats big for only 6 bucks.
Chaz

Offline franko9752

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Re: Muffaletta Boli
« Reply #37 on: July 22, 2012, 09:06:21 AM »
The one in the video is a 14" pie ball i think, it is way larger then my 10" 7.85oz. balls that i use for $6.00.