Broccoli Rabe and Salami Stromboli
Cristin Walsh · americastestkitchen.com · Original
Stromboliinferred from the title
DietNot vegetarian: thinly sliced genoa salami.
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
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
n/a
Bake time
n/a
Oven
other
Surface
other
Ingredients (11)
- oilolive oil1 teaspoon · 5g
- topping2 garlic cloves, mincedn/a
- toppingred pepper flakesn/a
- toppingbroccoli rabe, trimmed and cut into 1/4-inch pieces6 ounces · 170g
- waterwater2 tablespoons · 30g
- toppingstore-bought pizza dough1 pound · 454g
- cheesethinly sliced aged provolone cheese4 ounces · 113g
- toppingthinly sliced Genoa salami2 ounces · 56.7g
- cheesemozzarella cheese, shredded4 ounces · 113g
- topping1 large egg, lightly beatenn/a
- toppingsesame seeds1 teaspoon · 5g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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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