Detour Down Stromboli Ave.

sodface · November 14, 2021, 09:45:23 PM

I figured the detour sign I encountered the other day was a "sign" that I shouldn't be posting these in the Pie Daily Update thread. I'd never tried the canned jalapenos before but I always wondered what the deal was with them compared to the jars. I like them! Carrots and stuff!

02ebz06 · November 15, 2021, 10:30:52 AM

I've had those Jalapenos a few times. They are tasty.
Stromboli looks tasty too!

hammettjr · November 15, 2021, 10:41:25 AM

That's awesome. (Both the boli and the sign.)

sodface · November 15, 2021, 10:56:19 AM

Quote from: 02ebz06 on November 15, 2021, 10:30:52 AM
I've had those Jalapenos a few times. They are tasty.
Stromboli looks tasty too!

Thanks Bruce! There was another similar type of canned jalapeno, different brand I think, that had sugar in it, these did not. I might start getting these instead of the jarred ones which are very underwhelming.

Quote from: hammettjr on November 15, 2021, 10:41:25 AM
That's awesome. (Both the boli and the sign.)

Thanks Matt! I think that pic of the sign was the very first time I've actually pulled over and got out of the car to take a pic of something

sodface · June 17, 2023, 08:18:37 PM

Stromboli (or whatever!) tonight, KAAP with ham, white american, salami, mozz, sausage, and jalapeno. Pretty decent!

scott r · June 17, 2023, 11:49:24 PM

I want that!

Jersey Pie Boy · June 18, 2023, 12:55:54 AM

Me, too

. What time/temperature to get great resuts like that?

sodface · June 18, 2023, 07:14:13 AM

Quote from: scott r on June 17, 2023, 11:49:24 PM
I want that!

Quote from: Jersey Pie Boy on June 18, 2023, 12:55:54 AM
Me, too . What time/temperature to get great resuts like that?

525 on the stone. I think it was around 10 minutes and 6 beers but I'm not entirely sure. Brushed with olive oil before going in. I thought maybe I left it in just a bit long. Not sure if the darker spots are desirable as far as looks go, didn't hurt the flavor/texture though. And I probably should have turned it since one end is darker than the other.

Jersey Pie Boy · June 18, 2023, 11:03:12 AM

Thanks Carl..its been years since i had one and never tried my own
Thanks for the reminder how good these are!

parallei · June 18, 2023, 05:58:02 PM

Quote from: sodface on November 14, 2021, 09:45:23 PM
I figured the detour sign I encountered the other day was a "sign" that I shouldn't be posting these in the Pie Daily Update thread. I'd never tried the canned jalapenos before but I always wondered what the deal was with them compared to the jars. I like them! Carrots and stuff!

Here is a stromboli I made years ago. I haven't made one since. But should!

https://www.pizzamaking.com/forum/index.php?topic=17011.msg167129#msg167129

sodface · June 18, 2023, 06:12:14 PM

That looks fantastic!

parallei · June 18, 2023, 06:58:09 PM

Quote from: sodface on June 18, 2023, 06:12:14 PM
That looks fantastic!

It was! Just put this on my calendar for a reminder for early November

foreplease · June 25, 2023, 08:12:15 AM

Quote from: parallei on June 18, 2023, 05:58:02 PM
Here is a stromboli I made years ago. I haven't made one since. But should!

https://www.pizzamaking.com/forum/index.php?topic=17011.msg167129#msg167129

That was a beaut! Long before my time here. I'm glad you posted the link.

Stryda · July 10, 2023, 11:44:11 AM

What dough weight we talkin' for what size boli'?
I've made with egg wash but it's very messy. Do you use a normal NY style dough recipe?
Looks very tasty!

pizzapartee · July 10, 2023, 02:13:28 PM

I enjoy a stromboli from time to time. Preferred to a baked calzone

bjk · July 10, 2023, 02:27:10 PM

Quote from: sodface on June 18, 2023, 07:14:13 AM
10 minutes and 6 beers

Not sure what's more impressive, the Stromboli or a beer every minute and a half. Kudos on both.

sodface · July 10, 2023, 05:04:22 PM

Quote from: Stryda on July 10, 2023, 11:44:11 AM
What dough weight we talkin' for what size boli'?
I've made with egg wash but it's very messy. Do you use a normal NY style dough recipe?
Looks very tasty!

My note taking ain't the best, I always think I'll remember what I did but then the next time rolls around and I'm on here searching hoping that I posted about it

See this post in another thread:
https://www.pizzamaking.com/forum/index.php?topic=19810.msg535481#msg535481

You asked there and I answered that I scaled down to a 14" skin... that said, I don't use that dough formula anymore. My current "NY-ish" (I don't want to get into that debate here) formula is:

Flour 100%
Water 62%
Salt 2%

I think I made my normal dough ball for an 18" (590 g) and but it in half for the stromboli's so 295g for the one pictured above, which makes it more like a 12" dough ball weight and that's my 12" peel in the picture so I think that's probably about right.

Quote from: bjk on July 10, 2023, 02:27:10 PM
Not sure what's more impressive, the Stromboli or a beer every minute and a half. Kudos on both.

Ha, well I meant I'd had 6 beers by the time the stromboli went in the oven so I wasn't really paying much attention to detail at that point.

Stryda · August 05, 2023, 06:10:08 AM

Sorry Sodface, I also lose track of what dough's I've attempted. And to be honest I didn't even notice it was you that started this post, just saw a nice Stromboli and dived right in for the 'How To'

I attempted this, but must of doubled my yeast because it was ready way too quick.
Also, my kids helped me with the stuffed crust one, and I got a little distracted

Much appreciate the recipe though, will try again in within the next week. Think I'm looking for a thinner/crispier top layer of dough, mine feels quite bready.