Homemade Stromboli
Tonkcats · food.com · 1999 · Original
Stromboliinferred from the title
DietNot vegetarian: pepperoni, ham.
Against 5,130 pizza recipes
Stromboli style, 49% hydration: drier than 91% 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: 49%) · 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.
Flour
1000g
Water
489g
Hydration
48.9%
Salt
1.8%
Yeast
n/a
Oil
0%
Sauce
454g
Cheese
454g
Dough weight
1520g
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeast1 1/2 packages dry yeastn/a
- sugarsugar1 tbsp · 12.5g
- waterwater2 cup · 474g
- saltsalt1 tbsp · 18g
- flour5 -6 cups flour5 cup · 1000g
- egg dough1 egg whiten/a
- sauce tomatotomato sauce16 oz · 454g
- cheese mozzarellamozzarella cheese16 oz · 454g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni1/2 lb · 227g
- over cheeseham1/2 lb · 227g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 49% hydration and 1.8% 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 49% 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.
Or browse all 5130 pizza recipes.