RE: HOLY MOLY, TWO KINDS OF STROMBOLI!
Wow! I love stromboli! The dough looks crusty and well baked. For actual pizza, I'm not a huge fan of Roberta's, I prefer Motorino.
Can't be from NYC area and not comment on pizza when you mention Roberta's! The braiding is beautiful and performs a venting function. I find closed stombolis can blow out while baking. Great to see your work again!