Stephen - here's a version you gotta try we used to make in my dad's deli. Make sauted sausage like you did but do both sweet and hot and keep them separate. Break pieces of Parm reg into nuggets about the size of marbles, take the pits out of kalamata or oil cured olives. Distribute the 4 ingredients across the dough and be random about where the hot and sweet sausage goes. Roll, bake, and enjoy. The parm barely melts but maintains the little crunchy crystals. Perfect with the pork and olives.
@@ΙσίδωροςΤσαούσης we did nothing more than salt, pepper, and fennel seed. Personality, I am not a huge fan of fennel, so when I make my own, I cut back on it.
Stromboli is so versatile and delicious, one of my family favorites is steak mozzarella mushrooms green peppers and onions for a cheesesteak Stromboli.
I'm in California. Never had a Stromboli other than the stuff we buy frozen for my kid to snack on. I was looking for something different, yet traditional and regional, something you don't see in So Cal, that was like a pre Christmas dinner item, because we are all usually starving waiting for the food to prep at a relatives house. I was charged with doing the pies, but wanted to bring something of substance along with it. So there is the set up, this recipe was amazing. The sausage was incredible, roasting the fennel and crushing it, the chile paste was perfect. Simple, but just blew everyone away. I have everyone at the party asking for it on new years. Thanks for the video chef!
Great recipe that turned out delicious. It took a LONG time and was a LOT of work though. I even incorporated some tweaks to cut down on time and it still took 3 hours. Here's what I did: 1) Bought a raw pizza dough from the supermarket. (no not that Pillsbury crap, a real lump of raw pizza dough). 2) Bought 1.4 lbs of mild italian sausage and then gutted them. Theyre already seasoned. That being said... 3) Added finely chopped fresh italian parsley to the sausage meat and alittle garlic powder. 4) While browning the meat, I added a 1/4 cup of white wine AFTER the meat began to brown, then let it reduce down. This added additional flavor and a bit more moisture for the onions to caramelize in. Other than these adjustments, I stuck with the instructions in the video and it came out goddamned delicious.
For proofing, I turn the oven on for about 30 seconds to 1 minute. Enough to take the cold out of it, but not enough for it to really get hot. Then I turn the light on and put the dough in. You don't want the oven hot. You just don't want it cold. The light will keep it plenty warm (assuming you have a decent incandescent bulb in it). My oven will usually stay in the low 80s. A little higher than some might want. You can put a heating pad in the top of the oven door to let a little of the heat out and keep it from getting too warm. BTW, those look awesome. Definitely going to give this a shot.
I’m a chef myself and I sort of halfway followed your guidelines, and it would have been perfect, only I made one error. I didn’t wait long enough for the meat to cool and it caused the dough to get real soft really fast, so I had a blowout before I even got it rolled up. Being that I’m pretty good at fixing things I pulled it together got it on the pan and it turned out great! Thanks.
Sorry to leave two comments one after the other. But I made this recipe, following the video, and it turned out the AbSOLUTE TITS mate. I was so proud of it, I took half of it to work while it was still hot. It tasted exactly like it came from a good pizzeria. I did put a bit of my roasted san marzano sauce in there, but only a little. The crust was crispy and chewy and it rose perfectly-even on the bottom! What a great recipe.
Brava!! Finally, someone that actually knows what a Stromboli is. Thank you kind sir! I can't believe how many youtube cooks don't know a stromboli is rolled.
I made this. I used 50/50 extra lean ground beef and ground pork. I mixed a little bit of salsa roja to the cooked sliced onions and red pepper; seasoned with oregano, cumin and a bit of Tajin. Mozzarella cheese was added then rolled. I cooked it at 400 for approximately 25 minutes in my oven. It was colossal, a giant, a thing of beauty.
This is beautiful, making it now. Rarely see a video and just go "I'm doing this today!" One thing from this (of course it's the internet) I'd say you can be more strategic with how many bowls and surfaces used for easier clean up. Other than that this guy rocks and going to do some more food from him. Thanks man!!
When I was growing up there was a Stromboli place my parents had been going to since college. When it closed down I still remember all the times they'd try to find somewhere new but never did. Anytime they'd get a "stromboli' it would end up being a long calzone.
Best Stromboli I ever had: sausage, ham,cappicoulo , mushrooms. Mozzarella and finish with parmigiana. Sauce on the side. I make it myself now but still haven’t found a great dough recipe. I’ll try yours. Thanks
I can’t wait to make this with my girls. We made another one of your Stromboli recipes and it was hands down the most delicious Stromboli I’ve ever had. *chefs kiss ❤
Just made it exactly as directed for my Italian friend who's not had it since he was a kid. No blowouts and it looked just like yours. Made the artichoke dip too. They were a hit!!! 🎉 thank you so much. I have yet to make one of your recipes and not LOVE it. You're the best! Forgetaboutit
Wow, made this tonight, half size, came out perfect. Definitely let it set 30 minutes after baking. I thought some red sauce would be nice, so I served some on the side, it was better without the sauce. Like you said, the sausage was juicy. Excellent recipe!
In my current house I have an oven with an incandescent lightbulb and when that light is on it heats the oven up just enough (around 90 to 95°F) to work perfectly as a proofing oven. Before this, though, I used to use my clothes dryer as a proofing oven - I would put a couple of slightly damp towels in and run it on high to heat them up, then put my dough in to proof and it worked very well. One time in a vacation house, though, I tried to use this trick to proof my yeast and unfortunately it turned out that the dryer was slightly defective: normally with a dryer if you open the door it stops and then you have to hit the start button to restart it. This dryer would automatically restart once you closed the door, which resulted in my dumping two cups of yeasty water into the innards. It took nearly a week before the laundry room stopped smelling like beer.
Thank you, thank you for sharing your Stromboli recipe , i made it today, cloudy,cold and gray day in Colorado, it was a big hit with my husband !! I will try more of your techniques and recipes, happy new year and thanks again for sharing your knowledge!!
Yessss this looks delish. I love how u showed the best way to sautee ground pork. I do the same with all my ground meat. I always see people immediately try to break up the ground meat it just never browns as well. My hrabdparents used to make sausage and peppers all the time. Its still one of my favorite things to eat i make it ao many diff ways. I love a good sausage and pepper sub. My gram used to add some balsamic vinegar to the sausge and peppers its so delicious and one of my go-to's when i dont kmow what i want.
THanks for sharing knowledge! I recently discovered that fennel seed in the sausage is that flavor I remember from my childhood. Aurelio's Pizza Chicago thin crust style. All good.
Steve, want a tip for a great proofing environment without a proofbox? use your oven with the light on. The light bulb will make it about 120 in the empty oven which is great for dough. IF its too warm then put a rag in between the door and oven to vent the heat but in my experience, it is a great way to proof in a controlled environment.
Oh man, so nice to finally see a Stromboli on YT. I miss them dearly. It was the name and the specialty of one of the first restaurants I waitered at and I used to eat it there a few times a week at least. Couple of differences though and adjustments you can try for the next time. It was Italian sausage that I am pretty sure they just removed from the casing, then spicy green peppers (not sure which, but not the bell ones, or maybe a mix, hatch could be good), and with the moz cheese of course, then you need a side of marinara sauce. Oh man, the memories got me hungry now lol. Give it a try my friend!
Just made this for a Xmas day brunch. Holy cow I'm blown away by the flavor! Everyone raved about it. I'm pissed I didn't make two of them. This one's definitely going in the keeper folder🤌🏼
RIDICULOUSLY TASTY!! (And I'm not the biggest sausage fan.) Hit a home run the furst time I made it. I would change literally NOTHING about it. (I did serve mine with marinara on the side.) Thanks once again, Stephen. 😋😚😉
Love it brother! I've line and prep cooked at Italian restaurants all around St. Louis, Boulder and even in NW Arkansas. Your videos are the best at showing all the methods and making it where a novice cook can make it well.
I love my OXO measuring cup with the angled measurements like the one you have. It's so nice for measuring liquids. Also, this Stromboli looks amazing. I can't wait to give it a try.
I’ve been making Stromboli for years, now that I’m old I switched from homemade dough to Rhodes frozen white bread, it’s so much easier👏🏻👏🏻👏🏻❤️❤️❤️🍸🍸🍸👏🏻👏🏻👏🏻
You are amazing. I don't eat meat but I use your recipes and a substitute certain ingredients. I love the processes that you take to infuse the food with so much flavor, it works every time. Chefs Kiss❤ Just Amazing!!!
As someone who loves different flavors, I want to thank you for sharing this. I will definitely be giving this my best shot soon. Although I will probably give it another shot when I have my own home grown ingredients to use. 😉👍
I matched your ingredients using one even pound of pork, came out very flavorful and aromatic. Looking forward to another try, tighter roll up next time. Much enjoyed, thank you. So good.
Thank you I'm going to make Stromboli. A friend's mom here in NJ made these and I've been wanting to make it ever since. Love that prep can be done the night before. Wondering if a go-pro on your head might be more comfortable? Holding a camera by mouth doesn't look comfortable.
There's a deli in Cos Cob, CT called Rinaldi's that I will forever remember their sausage and peppers stromboli. I used to get it for lunch in high school with a mint snapple (try the combo it's amazing). I live in California now, so I haven't had it in years, but I can still taste and smell it. They would make it fresh every day, and it was always perfect. I'm going to try your recipe out, it sounds good!
I made this yesterday morning for my crew on Christmas Day. I followed the recipe to the T, and it turned out 10/10- everyone lost their minds eating it. However, I will say that 2% was a tad too much salt for the pork. It was my first time making dough/using yeast. Again, it was perfect.
This is the best Stromboli recipe I've ever seen...I definitely will be getting your cookbook and making this recipe. On a side note, thank you for addressing the issue of fennel, I usually avoid Italian sausage because I don't like the taste of fennel seeds but I might try it ground up into a powder or buy it that way and try it in the ground form, but if not, I'll leave that out and definitely try the rest of the recipe. I can't wait to see your recipe for meatballs. 😊
Fantastic. I’ve been making this for years, the one problem that I frequently have is the dough, in the middle of the roll, just doesn’t cook, well past the time the outside is brown. You don’t seem to have that problem? Maybe I have too much filling or I roll too tightly?
I love your recipes! One proofing trick that I have (assuming that your bowl is tightly covered) is to put a coffee cup half full of water in the microwave, hit it for a minute, and then put the dough bowl in the microwave with it. The added heat in the humidity, along with the insulation in the microwave, helps it move quickly. Also, in line with the pork sponsorship: can you do a porchetta recipe? Thank you, and Merry Christmas!
I also have a proofing hack, I use a seed starting heat mat { a low voltage heat mat which goes underneath a tray of seeds in soil mix for starting seedlings}. The mat gets pretty warm, so I put a towel on top of the mat and then I put my Saran covered dough bowl on top of that. Next I lay an additional towel over the top of the bowl. Proofs quickly.
My grandmothers bread recipe is exactly the same! I can’t believe it. The bread and or pizza dough tastes and smells like heaven! My family is from Catania Sicily. Is your family recipe Sicilian?
Not sure if a puffier dough is needed, but that can be achieved by using colder water and avoid adding more flour when tacky, just let it sit for 20 minutes if it is tacky, then knead again
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thanks!
Stephen - here's a version you gotta try we used to make in my dad's deli. Make sauted sausage like you did but do both sweet and hot and keep them separate. Break pieces of Parm reg into nuggets about the size of marbles, take the pits out of kalamata or oil cured olives. Distribute the 4 ingredients across the dough and be random about where the hot and sweet sausage goes. Roll, bake, and enjoy. The parm barely melts but maintains the little crunchy crystals. Perfect with the pork and olives.
You should do a video of this
@@Dubyea good idea!
Heyo what do you think are good spices for sweet sausage?
@@ΙσίδωροςΤσαούσης we did nothing more than salt, pepper, and fennel seed. Personality, I am not a huge fan of fennel, so when I make my own, I cut back on it.
So no Mozz?
as a korean who struggles to find anything remotely italian or italian american around me i appreciate the homemade italian sausage recipe very much!
Stromboli is so versatile and delicious, one of my family favorites is steak mozzarella mushrooms green peppers and onions for a cheesesteak Stromboli.
It's basically a pizza roll, how can it not be good hahaha
I was thinking about an oversized hot pocket
You are the hero the world needs!
I'm in California. Never had a Stromboli other than the stuff we buy frozen for my kid to snack on. I was looking for something different, yet traditional and regional, something you don't see in So Cal, that was like a pre Christmas dinner item, because we are all usually starving waiting for the food to prep at a relatives house. I was charged with doing the pies, but wanted to bring something of substance along with it. So there is the set up, this recipe was amazing. The sausage was incredible, roasting the fennel and crushing it, the chile paste was perfect. Simple, but just blew everyone away. I have everyone at the party asking for it on new years. Thanks for the video chef!
The greatest part of our happiness depends on our dispositions, not our circumstances.
“When the yeast is foamy, you’re good to go homie.” -Chef John
Isn’t that about bacon? He’d probably approve anyway
OG
I want to thank you very much for providing so many secrets to authentic Italian cooking that I am able to make and my whole family enjoys!!
Made this tonight wish I could upload a picture. It's delicious.
Great recipe that turned out delicious. It took a LONG time and was a LOT of work though. I even incorporated some tweaks to cut down on time and it still took 3 hours. Here's what I did:
1) Bought a raw pizza dough from the supermarket. (no not that Pillsbury crap, a real lump of raw pizza dough).
2) Bought 1.4 lbs of mild italian sausage and then gutted them. Theyre already seasoned. That being said...
3) Added finely chopped fresh italian parsley to the sausage meat and alittle garlic powder.
4) While browning the meat, I added a 1/4 cup of white wine AFTER the meat began to brown, then let it reduce down. This added additional flavor and a bit more moisture for the onions to caramelize in.
Other than these adjustments, I stuck with the instructions in the video and it came out goddamned delicious.
For proofing, I turn the oven on for about 30 seconds to 1 minute. Enough to take the cold out of it, but not enough for it to really get hot. Then I turn the light on and put the dough in. You don't want the oven hot. You just don't want it cold. The light will keep it plenty warm (assuming you have a decent incandescent bulb in it). My oven will usually stay in the low 80s. A little higher than some might want. You can put a heating pad in the top of the oven door to let a little of the heat out and keep it from getting too warm.
BTW, those look awesome. Definitely going to give this a shot.
I’m a chef myself and I sort of halfway followed your guidelines, and it would have been perfect, only I made one error. I didn’t wait long enough for the meat to cool and it caused the dough to get real soft really fast, so I had a blowout before I even got it rolled up. Being that I’m pretty good at fixing things I pulled it together got it on the pan and it turned out great! Thanks.
I just learned how to make proper sausage for my homemade pizzas today. I would have never thought to mix it like that. Thank you so much!
Sorry to leave two comments one after the other. But I made this recipe, following the video, and it turned out the AbSOLUTE TITS mate. I was so proud of it, I took half of it to work while it was still hot. It tasted exactly like it came from a good pizzeria. I did put a bit of my roasted san marzano sauce in there, but only a little. The crust was crispy and chewy and it rose perfectly-even on the bottom! What a great recipe.
I'm salivating over here! I love that you made your own Italian Sausage! This is definitely a must try! Thank you 😊
Ive made a number of strombolis in my life, but I dont think any came out looking as good as this one. Well done.
Now I have a craving for stromboli.
I want to eat that sausage and pepper filling on a crusty roll. I love me a good stromboli, but good lord that filling looked amazing.
Never ate stromboli. I'd sure like to! ; )
Will make this recipe in the near future.
Thanks for sharing your recipe and technique. Much obliged.
Brava!! Finally, someone that actually knows what a Stromboli is. Thank you kind sir! I can't believe how many youtube cooks don't know a stromboli is rolled.
Wow. What a beautiful feat of perfection. My stomach is growling now. Just beautiful. Bravo!
That looks absolutely mouth watering 🤩🤤.
Thank you! I’m going to make this for the holidays. I want to add some ham as well.
I made this. I used 50/50 extra lean ground beef and ground pork. I mixed a little bit of salsa roja to the cooked sliced onions and red pepper; seasoned with oregano, cumin and a bit of Tajin. Mozzarella cheese was added then rolled. I cooked it at 400 for approximately 25 minutes in my oven. It was colossal, a giant, a thing of beauty.
I'll definitely give this a try. Thanks for sharing.
This is beautiful, making it now. Rarely see a video and just go "I'm doing this today!" One thing from this (of course it's the internet) I'd say you can be more strategic with how many bowls and surfaces used for easier clean up. Other than that this guy rocks and going to do some more food from him. Thanks man!!
When I was growing up there was a Stromboli place my parents had been going to since college. When it closed down I still remember all the times they'd try to find somewhere new but never did. Anytime they'd get a "stromboli' it would end up being a long calzone.
Best Stromboli I ever had: sausage, ham,cappicoulo , mushrooms. Mozzarella and finish with parmigiana.
Sauce on the side. I make it myself now but still haven’t found a great dough recipe. I’ll try yours. Thanks
Wonderful cooking. You are a master.
I can’t wait to make this with my girls. We made another one of your Stromboli recipes and it was hands down the most delicious Stromboli I’ve ever had. *chefs kiss ❤
Я думаю, що у вас є діти-наречені.
You made that look so easy. Love Stromboli. I will be trying this recipe of yours.👍🏻
Just made it exactly as directed for my Italian friend who's not had it since he was a kid. No blowouts and it looked just like yours. Made the artichoke dip too. They were a hit!!! 🎉 thank you so much. I have yet to make one of your recipes and not LOVE it. You're the best! Forgetaboutit
Wow, made this tonight, half size, came out perfect. Definitely let it set 30 minutes after baking. I thought some red sauce would be nice, so I served some on the side, it was better without the sauce. Like you said, the sausage was juicy. Excellent recipe!
In my current house I have an oven with an incandescent lightbulb and when that light is on it heats the oven up just enough (around 90 to 95°F) to work perfectly as a proofing oven. Before this, though, I used to use my clothes dryer as a proofing oven - I would put a couple of slightly damp towels in and run it on high to heat them up, then put my dough in to proof and it worked very well.
One time in a vacation house, though, I tried to use this trick to proof my yeast and unfortunately it turned out that the dryer was slightly defective: normally with a dryer if you open the door it stops and then you have to hit the start button to restart it. This dryer would automatically restart once you closed the door, which resulted in my dumping two cups of yeasty water into the innards. It took nearly a week before the laundry room stopped smelling like beer.
Stromboli! The best Christmas food! I'm not joking. I made one last year, and it was delicious.
We moved from the city to the boonies about 20 years ago, these people don't know what stromboli is!?! I can't wait to make this! Thank you
I made this today and it was awesome!!!!
I am going to give this a try, it looks fabulous!!!! Thank you
Thank you, thank you for sharing your Stromboli recipe , i made it today, cloudy,cold and gray day in Colorado, it was a big hit with my husband !! I will try more of your techniques and recipes, happy new year and thanks again for sharing your knowledge!!
I love the sound of the filling … yum
I’ve never had this before. Would be nice on a pizza too.
I’m making pizza this week, good time to try it.
Yessss this looks delish. I love how u showed the best way to sautee ground pork. I do the same with all my ground meat. I always see people immediately try to break up the ground meat it just never browns as well. My hrabdparents used to make sausage and peppers all the time. Its still one of my favorite things to eat i make it ao many diff ways. I love a good sausage and pepper sub. My gram used to add some balsamic vinegar to the sausge and peppers its so delicious and one of my go-to's when i dont kmow what i want.
Dude. Looks so good! I make my own "Chicago style" Italian sausage and it's always a hit! Need to try in this recipe 👍🏻
THanks for sharing knowledge! I recently discovered that fennel seed in the sausage is that flavor I remember from my childhood. Aurelio's Pizza Chicago thin crust style. All good.
I love Stromboli !! This looks awesome ! Thanks for your recipe !!
Steve, want a tip for a great proofing environment without a proofbox? use your oven with the light on. The light bulb will make it about 120 in the empty oven which is great for dough. IF its too warm then put a rag in between the door and oven to vent the heat but in my experience, it is a great way to proof in a controlled environment.
Could you do a video on different kinds of sausages that could be made? Like the one here. But then with the addition of additional ingredients.
I admire the mortar and pestle. Very aesthetic, tactile and satisfying...but it's the electric spice grinder for me.
Beautiful work, Chef!
Oh man, so nice to finally see a Stromboli on YT. I miss them dearly. It was the name and the specialty of one of the first restaurants I waitered at and I used to eat it there a few times a week at least. Couple of differences though and adjustments you can try for the next time. It was Italian sausage that I am pretty sure they just removed from the casing, then spicy green peppers (not sure which, but not the bell ones, or maybe a mix, hatch could be good), and with the moz cheese of course, then you need a side of marinara sauce. Oh man, the memories got me hungry now lol. Give it a try my friend!
Just made this for a Xmas day brunch. Holy cow I'm blown away by the flavor! Everyone raved about it. I'm pissed I didn't make two of them. This one's definitely going in the keeper folder🤌🏼
Awesome!
Awesome recipe! Happy Holidays and Fuhgettaboutit!!!
Looks so good!!!!!
Thank you for sure going to make
Excellent recipe, as always!
Thank you! Been looking for something different to try, definitely going to try to make this
RIDICULOUSLY TASTY!! (And I'm not the biggest sausage fan.) Hit a home run the furst time I made it. I would change literally NOTHING about it. (I did serve mine with marinara on the side.) Thanks once again, Stephen. 😋😚😉
cutting the garlic in half to peel it is a great idea!
alright, this was great, loved the crust. It's been requested I put this on family dinner rotation once a month. thanks!
Stromboli is my favorite!! Thanks for the video!
Love it brother! I've line and prep cooked at Italian restaurants all around St. Louis, Boulder and even in NW Arkansas. Your videos are the best at showing all the methods and making it where a novice cook can make it well.
Looks delish and I can almost smell it😊
I love my OXO measuring cup with the angled measurements like the one you have. It's so nice for measuring liquids. Also, this Stromboli looks amazing. I can't wait to give it a try.
I’ve been making Stromboli for years, now that I’m old I switched from homemade dough to Rhodes frozen white bread, it’s so much easier👏🏻👏🏻👏🏻❤️❤️❤️🍸🍸🍸👏🏻👏🏻👏🏻
Rhodes frozen white bread,?????????
That’s how we always make our Stromboli too. Let the dough thaw then throw in ingredients. We never rolled ours just created a pinched (on top) loaf.
mmmmmmm looks delish!
You are amazing. I don't eat meat but I use your recipes and a substitute certain ingredients. I love the processes that you take to infuse the food with so much flavor, it works every time. Chefs Kiss❤ Just Amazing!!!
This was the best Stromboli this Jersey girl has had EVER. Definitely our new Christmas meal❤
The 2nd time I made this, I just started with 2.5 cups of flour and it was perfect. Didn't need any additional flour.
Im gonna have to try this. Ham and pepperoni is my favorite. This might be right up there..
Looked so good...making it now. Moi first stromboli. Thanks for the inspo
This dish was already delicious, halfway through
Wow! That did look perfect. I need to make one now.
My aunt and uncle used to bring a Stromboli every Christmas. It never lasted long.
Yea my favorite Italian sausage is from Schmecas in Kansas City. I used to buy it from there store in the North East neighborhood.
As someone who loves different flavors, I want to thank you for sharing this. I will definitely be giving this my best shot soon. Although I will probably give it another shot when I have my own home grown ingredients to use. 😉👍
just cooked this for the kids- they loved it.
"I mean, 'get out of town.'" Love it!
I matched your ingredients using one even pound of pork, came out very flavorful and aromatic. Looking forward to another try, tighter roll up next time. Much enjoyed, thank you. So good.
Thank you I'm going to make Stromboli. A friend's mom here in NJ made these and I've been wanting to make it ever since. Love that prep can be done the night before. Wondering if a go-pro on your head might be more comfortable? Holding a camera by mouth doesn't look comfortable.
Beautiful!
There's a deli in Cos Cob, CT called Rinaldi's that I will forever remember their sausage and peppers stromboli. I used to get it for lunch in high school with a mint snapple (try the combo it's amazing). I live in California now, so I haven't had it in years, but I can still taste and smell it. They would make it fresh every day, and it was always perfect. I'm going to try your recipe out, it sounds good!
Made this version and it was amazing. Earned a new subscriber today.
I made this yesterday morning for my crew on Christmas Day. I followed the recipe to the T, and it turned out 10/10- everyone lost their minds eating it. However, I will say that 2% was a tad too much salt for the pork. It was my first time making dough/using yeast. Again, it was perfect.
Fantastico
Made three for today. Going in the oven shorty. Thanks.
This is the best Stromboli recipe I've ever seen...I definitely will be getting your cookbook and making this recipe.
On a side note, thank you for addressing the issue of fennel, I usually avoid Italian sausage because I don't like the taste of fennel seeds but I might try it ground up into a powder or buy it that way and try it in the ground form, but if not, I'll leave that out and definitely try the rest of the recipe.
I can't wait to see your recipe for meatballs. 😊
We all live with the objective of being happy; our lives are all different and yet the same.
Fantastic. I’ve been making this for years, the one problem that I frequently have is the dough, in the middle of the roll, just doesn’t cook, well past the time the outside is brown. You don’t seem to have that problem? Maybe I have too much filling or I roll too tightly?
You can never have to much filling lol
sounds like the dough in the middle is thicker.
I love your recipes! One proofing trick that I have (assuming that your bowl is tightly covered) is to put a coffee cup half full of water in the microwave, hit it for a minute, and then put the dough bowl in the microwave with it. The added heat in the humidity, along with the insulation in the microwave, helps it move quickly. Also, in line with the pork sponsorship: can you do a porchetta recipe? Thank you, and Merry Christmas!
I also have a proofing hack, I use a seed starting heat mat { a low voltage heat mat which goes underneath a tray of seeds in soil mix for starting seedlings}. The mat gets pretty warm, so I put a towel on top of the mat and then I put my Saran covered dough bowl on top of that. Next I lay an additional towel over the top of the bowl. Proofs quickly.
Great Recipe for the holidays. Thank you, Stephen
wow this might be the first recipe I try of yours. Cant wait!
My grandmothers bread recipe is exactly the same! I can’t believe it. The bread and or pizza dough tastes and smells like heaven! My family is from Catania Sicily. Is your family recipe Sicilian?
"Oh this looks like a good recipe to make."
*Stand mixer comes out.*
"Nevermind."
😂😂😂
Me gusta mucho ese molcajete.
That looks really good.! Thanks for sharing...❤
Not sure if a puffier dough is needed, but that can be achieved by using colder water and avoid adding more flour when tacky, just let it sit for 20 minutes if it is tacky, then knead again
As we grow as unique persons, we learn to respect the uniqueness of others.
Made it tonight. Turned out great.
I love this; great video. Sadly, as a lowly peasant - I haven't the hardware needed to make it all from scratch like you. Very inspiring.
i love making homemade stromboli with pepperoni, prosciutto, mozzarella and provolone
Any substitute on those first chili's from the jar?
I live in Asia and can't find certain items here
Thanks