CHEESY SPINACH AND SALAMI STROMBOLI
shazzieau · food.com · 2017 · Original
Stromboliinferred from the title
DietNot vegetarian: salami.
Against 5,130 pizza recipes
Stromboli style, 63% hydration: drier than 65% of the 1,480 doughs that parse.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration (this recipe: 63%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
563g
Liquid, as water
352g
Hydration
62.6%
Salt
0.3%
Yeast
1.21%
Oil
4.8%
Sauce
n/a
Cheese
650g
Dough weight
1027g
Process
Bake temp
n/a
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (9)
- sugarsugar2 tbsp · 25g
- dairy doughmilk2 cup · 400g
- yeastactive dry yeast2 1/4 tsp · 6.8g
- egg dough1 eggn/a
- flourplain flour4 1/2 cup · 563g
- saltsalt1/4 tsp · 1.5g
- oilolive oil2 tbsp · 27.2g
- cheese otherfeta cheese200g
- cheese otherperfect italiano pizza plus cheese450g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter57g
- over cheesebread improver1 tsp · 4.2g
- over cheesefresh spinach200g
- over cheesegarlic2 tsp · 8.4g
- over cheesesalami100g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 63% hydration and 0.3% salt, then set your own flour weight and ball count.
- 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 doesWhere 63% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Stromboli group marked.
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