Author Topic: Stromboli from leftover Neapolitan dough  (Read 1414 times)

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Offline RobynB

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  • Location: Scotts Valley, CA
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.



Offline TXCraig1

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  • Location: Houston, TX
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!
Pizza is not bread.


 

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