Muffaletta Boli

[norma427]

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 didn’t 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 can’t 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 wasn’t perfect and the top stayed soft even though it was baked okay.  The other 3 dough balls are frozen to try next week.

Chaz’s dough recipe makes a nice mini boli. 

Picture first of the 4 dough balls on Monday.

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Norma

[Chicago Bob]

Norma,

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

Bob

[norma427]

Wow, Norma! I didn't know you were at the market since 1928 you look marvelous for your age

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.     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

[norma427]

Norma,

Now you're mak'in Boli's huh!    Is there anything you can't make girl?!!  
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

[Chicago Bob]

Bob,

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

Norma

Norma,

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

Bob

[norma427]

Norma,

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

Bob

Bob,

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

Norma

[Jackitup]

LIKE....YUM.....

[franko9752]

This link is how i make my bolies   

<a href="http://www.youtube.com/watch?v=AmEekawAFC0" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=AmEekawAFC0</a>

    They are very hot sellers at my pizza gig.

[franko9752]

Some pics of my bolies

[franko9752]

another

[Chaze215]

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

[franko9752]

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.

[Chaze215]

The one in the video you sell for $6? Thats big for only 6 bucks.

[franko9752]

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.