Congrats on this recipe the first time I had a stromboli was in RI and The. Sauce was cheese and mustard in philly where I'm from the inside was always pizza sause and mozzarella. I though at first mustard was strange but that's all I ate my freshman year and it was great I've never seen any other mustard based stromboli any where else till you video showed up here in VA the sauce isn't even inside it's on the side for dipping
Everything about this is so wrong. You're supposed to fold the edges in so it doesn't ooze out on the edges. You're supposed to slit the top of the stromboli to vent it. And having parchment paper between the stromboli and steel defeated the purpose of the steel. Very sloppy work here.
I like to tuck and pinch the ends, myself, but this recipe looks amazing. Can't wait to try it. Thank you
Awesome and that is a good strategy...
Making this very soon! THANK YOU!
Awesome. Keep us posted.
Thanks again... enjoy what you do every time! Plus one of your biggest cheerleaders.
Thank you Paul....So happy to hear that.
Made these today and they turned out perfect .
Amazing. Love to hear that. any pics?
@@bakingsteel Yes but no idea how to send on here ?
Great class. Can’t wait to “Stromboli”!
awesome.....Thank you...
Hey Andris, I would like to see you bake 5 differing toppings pizzas as fast as you can on one steel for a party. I bet you can hold a record.
love that idea
This looks delicious!
Thanks for sharing, Andris.
thanks Paul.....It's a good one for the rotation....
What brand is your oven looks amazing?
THank you Claudia. These are Monogram Ovens. Love them...
Great! This works for my next pizza night.
boom...love it
Love the wonder shredder, I have them also. My Grandmothers!!!!
So fun to use the wonder... :)
Congrats on this recipe the first time I had a stromboli was in RI and
The. Sauce was cheese and mustard in philly where I'm from the inside was always pizza sause and mozzarella.
I though at first mustard was strange but that's all I ate my freshman year and it was great
I've never seen any other mustard based stromboli any where else till you video showed up here in VA the sauce isn't even inside it's on the side for dipping
What can you do instead of grain mustard (for folks with allergies)?
any type of mustard works beautifully....
I have put red pesto on the dough instead of mustard...or sometimes both.
Super!
I’m just curious about a point… is the dough cooked in the inner layers?
It bakes for a good amount of time....that dough has plenty of time to cook through.
Hi there what brand is your oven please ?
Monogram ovens. Love them. Let me know if you need details...
@@bakingsteel thank you !
You have never had a stromboli until you've had one that is hot and warm
Great!
thank you...
Rolling it out would degas all those beautiful bubbles that would form, no?
That's what I'm thinking.
yes, but bubbles are not great with stromboli....
@@bakingsteel Gotcha
@@bakingsteel , that makes sense. Thank you!
Everything about this is so wrong. You're supposed to fold the edges in so it doesn't ooze out on the edges. You're supposed to slit the top of the stromboli to vent it. And having parchment paper between the stromboli and steel defeated the purpose of the steel. Very sloppy work here.
Magic trick
It was a shame to see something cooked in that expensive oven hacked up by a dime store knife at the end. 😂
It tasted pretty good:)
Don’t quit your day job
lookup stromboli origin ,Romano's Birthplace of the Stromboli. Calzones are made with pizza dough NOT Stromboli's.
Stròmboli
Drowning in flour, put a hole in it immediately and added mustard… don’t think I’m in the right place
Youd pronounce Maille Mye
perfect. thank you
Using German meat with Mexican peppers on an Italian dish?!
Stromboli was invented by italians living in the US. I think that has something to do with it? Italian american meats inside?
It's really good.
not stromboli. mustard? fuck you talkin about?
the mustard brings it up a nothch
I'm from Philadelphia, where the Stromboli was invented, and this is all kinds of wrong.
Tasted pretty amazing.
Hmmmm aint soprasada a spanish sausage? :)
exactly. it's really good. has some nice flavors.