Author Topic: Stromboli  (Read 2646 times)

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Offline Pizza Molhado

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  • Posts: 20
Stromboli
« on: February 21, 2009, 03:07:29 AM »
I found a discussion on Stromboli here http://www.pizzamaking.com/forum/index.php/topic,3037.0.html which lead to a recipe being mentioned by Pete here http://www.pizzamaniac.com/archives/2004/06/10/classic-stromboli/

I was wondering what would the effects be if I used all-purpose flour or even bread flour instead of high gluten.

My minds going wild with the ingredients but I dont want to make a Stromboli that couldnt support the weight of the ingredients if I deviated the dough recipe by substituting the high gluten flour with something else.  >:D

Ayuda me  ???


Offline sarduyjorge

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  • Age: 49
  • Location: Santiago, Dominican Republic
Re: Stromboli
« Reply #1 on: December 20, 2011, 12:27:24 AM »
i HAVE SEE ALOT OF PEOPLE USE THE SAME DOUGH FOR PIZZA, CALZONE & STROMBOLI