Stromboli
allrecipes.com · 2000 · Original
Stromboliinferred from the title
DietNot vegetarian: lean ground beef, cooked ham, sliced pepperoni sausage.
Against 5,130 pizza recipes
Stromboli style, one of 64 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration · 375 to 450°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
400°F / 204°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (2)
- sauce tomato1 jar pizza sauce397g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselean ground beef1/2 lb · 227g
- over cheesecooked ham1 cup · 150g
- over cheese1 medium green bell pepper
- over cheese1 medium red onion
- over cheese1 can mushrooms128g
- over cheese1 package sliced pepperoni sausage227g
- over cheesebutter1/4 cup · 56.8g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Stromboli group marked.
Or browse all 5130 pizza recipes.