I had never heard of stromboli until your post. What is it's origin?
On Sunday I baked pizzas and had some San Felice/Camaldoli dough balls and toppings left over. The brick oven was at about 450F yesterday morning so I was inspired to try making a stromboli. This one was filled with bufala mozzarella, cows milk mozzarella, dry-aged mozzarella, parm, tomatoes, olive oil, mushrooms, ham, and sweet sopprasata.
Since the dough was leftover, it had gone through a lot - 10 hr. room temp ferment, 28 hours in the fridge, 8 hours at room temp, overnight in the fridge. I wasn't sure if it had any life left, but it had a nice oven spring, both on the outside and the inside layers.
I'm sure I over-stuffed it. The cross-section doesn't look as pretty as Dan's, I baked it on a piece of parchment to reduce the mess.
I have to say I enjoyed the stromboli as much as I enjoyed the pizzas. Definitely the thing to make with leftovers.