Author Topic: Stromboli from leftover Neapolitan dough  (Read 1737 times)

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Offline RobynB

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Stromboli from leftover Neapolitan dough
« on: September 09, 2012, 11:57:55 PM »
I had 4 large dough balls that had been in the refrigerator a few days, and I didn't feel like messing with the WFO tonight so I decided to make Stromboli.  I kept it simple, just a ladle of my sweet sauce with oregano, some parmesan reggiano, and a little dry mozzarella.  Rolled them up cold and then let them rise at 80F in the kitchen a few hours.  Put them into a 550F convection oven and then turned it down to 450 and let them bake.  Very happy with this experiment; we split one for dinner and I'll be taking 3 to work tomorrow and I think I'll be pretty popular.



Online TXCraig1

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    • Craig's Neapolitan Garage
Re: Stromboli from leftover Neapolitan dough
« Reply #1 on: September 09, 2012, 11:59:53 PM »
Very nice. Makes me want to work on my pizza dumplings again!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage