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a tale of 2 boli

It was the best of times, it was the worst of times.  Ok not really the worst of times, we had left over pizza ingredients so the night before I whipped up a batch of the zippylip cold rise dough (awesome, best and easiest dough I have done).  Rolled it out and made 2 Stromboli.  I have had a love for them ever since eating at 4 kegs in vegas after a episode of triple d.  I stretched the dough fairly thin and it resulted in a crispy crust.  The top was done but not as brown as I was wanting in fact I left the first one on a bit too long trying to get it to brown.  Ended up throwing it under the broiler for about 1.5 min to brown the top, no biggie just watched it closely.  These took about 8 minutes to cook at 600* dome.  Setup was plate setter legs up, stainless grid, bge extended grid, green feet then stone.  this gets the stone really high into the dome.   fillings were in one sauce, canadian bacon, mushrooms, cheese, a drizzle of olive oil, salt, pepper, and basil.  The other was sauce, salami, canadian bacon, onions, cheese, and basil.  Really a fun cook and will be doing it again.

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Filled

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Stuffed and ready to go!
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Done but not the color on top I wanted
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after a bit under the broiler
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great thin crust
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underside was done great on this one 
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the setup

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Comments

  • SkiddymarkerSkiddymarker Posts: 6,187
    edited January 2013
    Great choice of fillings. I tend to cook at a much lower temp, maybe 450 max, it bakes rather than "pizzas". 
    Looks good, have you tried them at a slightly lower temp? You won't need the broiler. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • BotchBotch Posts: 2,823
    Yum, those look good!  
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  • U_tardedU_tarded Posts: 1,239
    Great choice of fillings. I tend to cook at a much lower temp, maybe 450 max, it bakes rather than "pizzas". 
    Looks good, have you tried them at a slightly lower temp? You won't need the broiler. 
    really did it on a whim.  I thought next go around I would do it lower to get more of the bake effect.  i went 600 because that his what zippy used on the recipe because of the higher moister content but I an adjust that a bit.
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  • SkiddymarkerSkiddymarker Posts: 6,187
    @U_tarded I've used zippy's cold rise (made with Canadian bread flour mind you) for pizza cooks at 500 with great results. For most pizza cooks, the topping seems to need a little more while the crust is doing just fine, using the higher moisture Zippy blend - it all comes out good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • nolaeggheadnolaegghead Posts: 12,415
    nice. I really enjoyed the monster stomboli I made a while back.  We had so much leftover, it fed us for the next 4 days.  It was even better re-heated. 
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ChubbsChubbs Posts: 3,953

    nice. I really enjoyed the monster stomboli I made a while back.  We had so much leftover, it fed us for the next 4 days.  It was even better re-heated. 

    Damn. Must have been a big one! Nothing lasts four days in my house! Going to try one of these.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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