Bacon and Egg Breakfast Stromboli
Stephanie J. · food.com · 2018 · Original
Stromboliinferred from the title
DietNot vegetarian: bacon. Reviewed: bacon; eggs.
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
30 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese othersharp cheddar cheese1 cup · 113g
- egg dough1 large eggn/a
- waterwater1 tsp · 5g
- saltsalt and pepper1/2 tsp · 3g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebacon8 oz · 227g
- over cheese5 large eggs
Keep exploring
Recipes most like this one
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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