Spicy Sausage Stromboli
Cristin Walsh · americastestkitchen.com · Original
Stromboliinferred from the title
DietNot vegetarian: hot italian sausage, casings removed.
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)
- toppinghot Italian sausage, casings removed8 ounces · 227g
- toppingminced fresh rosemaryn/a
- toppingstore-bought pizza dough1 pound · 454g
- cheesethinly sliced aged provolone cheese4 ounces · 113g
- cheesemozzarella cheese, shredded4 ounces · 113g
- toppingchopped jarred hot cherry peppers1/4 cup · 31.2g
- toppingchopped onion1/4 cup · 31.2g
- topping1 large egg, beatenn/a
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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- 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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