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Stomboli

smalljawssmalljaws Posts: 58
edited November -1 in EggHead Forum
boli3.jpg
<p />Here is my first attempt at an egged stromboli. Gotta say it worked out really well, better than any of our local pizza joints. I used the publix pizza dough and cooked them at 450 for about 18 minutes on a pizza stone a top a plate setter. I would really like to try them at high temps, but cannot cook at higher temps with this setup without frying the gasket.[p]Sorry for the bad photos. My 'boli had banana peppers, green peppers, moz, parm, provolone and crumbled "fattie", the misses went with broccoli, garlic and banana peppers.[p]We'll definitely being doing these again.[p]
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Comments

  • gdenbygdenby Posts: 4,405
    Smalljaws,[p]Looks like you have a metal screen just under the stomboli. Does it help the crispness. Where did you find the screen?[p]gdenby

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  • smalljawssmalljaws Posts: 58
    gdenby,[p]It's a pizza screen and actually keeps the crust from burning, no problems getting things crispy in the egg. You can get them at restaurant supply stores for a couple bucks. They are really good for making multiple pizzas as you can make them ahead of time on the screen and don't have to worry about transferring from a pizza peel.
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  • RichardRichard Posts: 698
    gdenby,
    Wally World has a neat version for $.94 each here in florida, good for many egg projects.

    [ul][li]http://www.northernpizzaequipment.com/hedupisc1.html[/ul]
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