Best Stromboli
Mandy likes to cook · food.com · 2010 · Original
Stromboliinferred from the title
DietNot vegetarian: about 1/2 pound thinly sliced meats such as ham.
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
Bulk
1h
Ingredients (10)
- waterwarm water1 1/4 cup · 296g
- yeastyeast1 tbsp · 12.5g
- sugarsugar1 tsp · 4.2g
- oilolive oil2 tbsp · 27.2g
- saltsalt2 tsp · 12g
- flourbetween 3 1/2 - 4 cups flourn/a
- cheese otherabout 1/4 pound sliced cheesen/a
- cheese othergrated hard cheese like romano cheese or 1/4 cup parmesan cheese1/4 cup · 28.3g
- sauce tomatothinly sliced tomatoesn/a
- egg dough1 eggn/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseabout 1/2 pound thinly sliced meats such as ham
- over cheeseitalian seasoning
- over cheesegarlic powder
- over cheeseonion powder
- over cheesethinly sliced onion
- over cheesethinly sliced bell peppers or roasted sweet peppers
- over cheeseor green olives
- over cheeseroasted garlic
- over cheesesesame seeds or 2 teaspoons poppy seeds2 tsp · 8.4g
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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