Stromboli with Salami, Capocollo, and Provolone
America's Test Kitchen · americastestkitchen.com · Original
Stromboliinferred from the title
DietNot vegetarian: thinly sliced deli salami, thinly sliced deli capocollo.
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 (10)
- oilOlive oiln/a
- toppingpizza dough1 pound · 454g
- toppingthinly sliced deli salami4 ounces · 113g
- toppingthinly sliced deli capocollo4 ounces · 113g
- cheesethinly sliced deli provolone cheese4 ounces · 113g
- toppingjarred roasted red bell peppers, sliced thin, rinsed, and patted dry4 ounces · 113g
- cheeseParmesan cheese, grated1 ounce · 28.4g
- topping1 large egg, lightly beatenn/a
- toppingsesame seeds1 teaspoon · 5g
- saltKosher saltn/a
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.