Ok since this thread died months back I thought it time to bring back boli's! Why, well because I have gotten into making them, and they are just too good, so you should make them too. That said I give you...
J's Mega Boli Post
Ah yes, the stromboli. Whether it was created by Romano's (and named after the Ingrid Bergman movie "Stromboli") as Romano's Italian restaurant in Essington PA in 1950 claims, or
it truly came from Spokane Washington 4 years later as the NW says, either way it's a wonderful day when it's well made.
I was looking into this as a buddy of mines wife requested it, specifically using Glutenboy's 5-7 day dough.http://www.pizzamaking.com/forum/index.php/topic,7761.0.html
Cool idea, I thought, so off I went to research. I found 2 methods of folding on youtube, one making a round shape and doing a big "D" shaped boli.
And one lady who used canned dough and what looks like hamburger meat, she made a big loaf shape.
Then I slapped myself asking "have you learned nothing from trying to find good cooking before, just go to the place where you know they know what the heck they are doing!" So here I came, to this thread, and learned the "jelly roll" method, adding olive oil on top as well. I made GB's dough and it, with my sauce, was simply the best boli ever made on the planet anywhere in the history of man. My friends agreed, and actually they said it first, but I had to concur. Amazing. I don't think pizza places use a 5 day low yeast dough, what a difference. It makes me want to go into business and make a Boli and pizza to blow the local small town mind, yet another dream that will never be, lol. Then yesterday I made a 1 day boli dough, and wanted a heavier dough ball than 230g GB, so I made the Lehmann thicker crust, but no oil. http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563
THIS is how I'm guessing pizza places make Boli, as in this faster style dough, much more familiar good
pizza place flavor and texture. Still fantastic, but try a 5 day GB, you'll see! Here's the whole thing in a mega pictorial. I have not posted much lately so I'm making up for lost time via bandwidth.
Hope you make one soon, and stay happy!
p.s. Yes, that is a piece of ham that literally blew out the top!
Baked at 450 on 1.5 hr preheated stone, about 20 mins.