Tuesday, January 27, 2009


Yipee, the genuine New York Pizza Dough is back in stock at WholeFoods Market. I'd been jonesing. I made this capicola and ricotta strombo as soon as my dough ball slacked out.


C & E said...

Wow, that's nice looking stromboli! What's the secret? I've made pizza's and calzones, but strombolis always got away from me..too sticky/doughy, undercooked innards or burned to a crisp.

Gaetano said...

HAHAH Chris you're funny. No secret: practice makes perfect my man.