Pizza class day 2: stromboli

[Mosca]

This came out really good. I thought it was easier than the pizza.

[Michael_in_TX]

The dough looks to be rolled out quite thin there. Easy to handle without tearing?

(Also, I'd bake that. Pizza in a tube!!)

[Mosca]

Yep, it’s thin. But it was easy to move around. Rolling it up gave it some structural strength. Notice in the first photo, it is on waxed paper that was given to some of us by accident. I picked it up, swapped out the waxed for parchment, and put it back. Two hands, but otherwise pretty easy.

[Michael_in_TX]

Did they give any tips and techniques for getting the seam sealed (and to stay sealed during the cook)?

[Mosca]

Kim showed the roll, and the fold. The roll (pictured), just roll AWAY from you, not toward, and put the seam on the bottom, and seal the edges with a hard pinch. The fold, crimp and pinch the dough hard, all around the half-crescent. Only one of us did the fold; his came out really nice.

[WI Bubba]

Dang! That looks great.

[Mosca]

It is incredible. We learned a sauce as well, but it’s almost straight up Marcella Hagan, with some pizza seasonings. Puréed San Marzanos, salt, pepper, onion, oregano, simmer. Simple and complementary.

[yakima]

This thread caused me to look for local cooking classes. Found a young woman doing some. Looks interesting.

Re San Marzano tomatoes. Look into Bianco Dinapoli. Carried by Target, $1 cheaper here than SM. Out of California. Chris Bianco has a nationally ranked pizzeria in Phoenix, which we have been to.

[Mosca]

I will pick up some of those tomatoes next time I’m in Target, thanks!

[Skip]

Great post! Stromboli is fun to make.

[Mosca]

The photo does this no justice. But I can say without exaggeration, and separate from the circumstance that brought it to my plate: this is possibly the best stromboli I can remember having eaten.