Salami, Capicola, and Provolone Stromboli
America's Test Kitchen · americastestkitchen.com · Original
Stromboliinferred from the title
DietNot vegetarian: thinly sliced deli salami, thinly sliced deli capicola.
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 (8)
- toppingpizza dough, room temperature8 ounces · 227g
- toppingthinly sliced deli salami2 ounces · 56.7g
- toppingthinly sliced deli capicola2 ounces · 56.7g
- cheesethinly sliced deli provolone cheese2 ounces · 56.7g
- topping¼ cup jarred roasted red peppers, rinsed, patted dry, and sliced thinn/a
- cheese¼ cup grated Parmesan cheesen/a
- water1 large egg, lightly beaten with 2 tablespoons watern/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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