Vegetable Stromboli
Cristin Walsh · americastestkitchen.com · Original
Stromboliinferred from the title
DietPossibly vegetarian: one line could not be resolved (store-bought pizza dough).
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 (12)
- oilolive oil1 teaspoon · 5g
- topping2 garlic cloves, mincedn/a
- toppingred pepper flakesn/a
- toppingbroccoli florets, cut into 1/4-inch pieces6 ounces · 170g
- waterwater2 tablespoons · 30g
- toppingstore-bought pizza dough1 pound · 454g
- cheesethinly sliced aged provolone cheese4 ounces · 113g
- cheesemozzarella cheese, shredded4 ounces · 113g
- toppingchopped jarred roasted red peppers1/2 cup · 62.5g
- toppingchopped pitted kalamata olives1/4 cup · 31.2g
- topping1 large egg, lightly beatenn/a
- cheesegrated Parmesan cheese1/4 cup · 31.2g
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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