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Thanks rhynum! There is a Fox 43 News segment and a article in our local newspaper.

Thanks so much Walter and Tom!

That sounds great Walter! Thanks so much!! I know how great your pizzas are. You and Judy will do terrific in Reno.

Looks great Walter!

I would think you would just need to sau·té if you have a stove. That is what I did at first before using the MAE method.

Tom, Thanks so much for sharing your detailed recipe for the green salsa recipe! I agree, that you oldest son might be on to something if it blended with some very rip avocado as a dip. When I get some green tomatoes I will give it a try.

Tom, I use Saporito Super Heavy Pizza Sauce with basil and don’t add any water until extra sauce is needed. Any leftover amount is frozen at the end of each day, without any water. I think you know market is only one day a week. Any frozen pizza sauce is quickly used up the next week. I know...

Tom, Thanks! I always throw it out at the end of the day. I sure don’t want to play Russian roulette. Does the same thing apply to pizza sauce that uses the same MAE method of infusing fresh garlic/oil/herbs? Does it also need thrown out at the end of the day if any is leftover, or can it be frozen?

Tom, Just done in a microwave, not commercially processed. Can it be used up to one day?

Do another experiment on Friday.

Tom, Is a fresh garlic/herb/oil that used the MAE method safe for a day?

Thanks tguag, I have to get it right. I will practice more.

Congratulations George on both!

Tried some more attempts this past Tuesday in the convection oven and in a steel pan in the deck oven. The proofing worked, but guess I am not sealing tightly enough. I have some leakage in some of the Strombolis in the bake. Thanks everyone for your help!

Tried the convection oven at market on Friday to make two Strombolis. Wasn’t quite the results wanted, but will try again on Tuesday.

Thanks about not brushing with anything after the bake. I can try letting the Stromboli proof in the proofing cabinet that is use for the Detroit style pies (photo attached). I appreciate you took the time to tell me how much dough to used, how to poke the the top half way through the baking...

I really don’t know how to add photos so this is another attempt

Hi Wholly Stromboli, Thanks for telling me that you invert the bottom pan so it raises the stromboli off of the stone to keep the bottoms from getting done too soon. I wish I could adjust the heat in my deck oven, but the temperatures I use are good for the boardwalk style pizzas and the Detroit...

Hi Pizza of the Month, Thanks so much for the video and how you bake. The video was very helpful. Your strombolis look great! I see you dough is thicker than what I have been trying. Do you brush you tops of your strombolis with anything after the bake? I think when I used vent holes that was...

I haven’t posted for awhile. If no one recalls, I run a small stand making two styles of pizzas at a farmers market one day a week. Wondering if someone would give me some tips on making stromboli’s. I have tried, but either the inside doesn’t get right, or the cheeses bubbles out the top of the...