Peanut Butter and Jelly Stromboli
allrecipes.com · 2020 · Original
Stromboliinferred from the title
DietVegetarian. Not vegan: egg.
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: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
8g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
33g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
375°F / 191°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (3)
- flourall-purpose flour1 tbsp · 7.8g
- egg dough1 eggn/a
- sugarwhite sugar2 tbsp · 25g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepeanut butter1 cup · 227g
- over cheesegrape jelly3/4 cup · 150g
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.
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