I tried a Stromboli with a frozen dough ball. I never made a rolled Stromboli before, only something I call a Stromboli with about the same filling, but it is more like a Calzone. The dough was time defrosted the same way I did it before at one minute intervals for a total of three minutes. This time the dough wasn’t completely defrosted in the middle. It was kinda hard in the middle. I decided to try and use the dough that had some frost in the middle, to see if this would have any effect on the final product. I kept gently pressing on the center, on both sides of the dough, until the dough felt softer. I had no idea how breaking up these ice crystals were going to affect this dough. Since this dough does get bubbles in the skin, I really pressed the skin out a lot. Then I opened the dough into a rectangle.
The dressings that went on the skin were, 1950 Brand blend (part-skim mozzarella, provolone and white cheddar) Pepperoni, Genoa Salami, and Mortadella. The dough was then rolled up and pinched at the edges and where the dough ended on the skin. That part was put on the stone. I put slices across the Stromboli and then used a brushed egg wash over the entire top and sides.
The whole Stromboli looked about even when I was finished making it. It was baked at 400 degrees F. After ten minutes I looked at the Stromboli and it still looked even all over. About 15 minutes into the bake, two places on the top of the Stromboli started to develop bubbles. I quickly grabbed a fork and deflated them. As can be seen in the finished Stromboli, there are two spots, that had bubbles.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.