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Homemade Stromboli
Tonkcats · food.com · 1999 · Original
other (asserted)
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
—
Oil
—
Sauce
454g
Cheese
454g
Dough weight
1520g
Process
Bake temp
500°F / 260°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeast1 1/2 packages dry yeast—
- sugarsugar1 tbsp · 12.5g
- waterwater2 cup · 474g
- saltsalt1 tbsp · 18g
- flour5 -6 cups flour5 cup · 1000g
- egg dough1 egg white—
- sauce tomatotomato sauce16 oz · 453.6g
- cheese mozzarellamozzarella cheese16 oz · 453.6g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni0.5 lb · 226.8g
- over cheeseham0.5 lb · 226.8g