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Kristi's Gluten Free Stromboli

Kristi Waterworth · food.com · 2008 · Original

Stromboliinferred from the title

DietVegetarian. Not vegan: egg.

Against 5,130 pizza recipes

Stromboli style, 47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking

Tradition: 58 to 66% hydration (this recipe: 47%) · 375 to 450°F bake (this recipe: 425°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

250g

Water

119g

Hydration

47.4%

Salt

2.4%

Yeast

2.84%

Oil

5.4%

Sauce

n/a

Cheese

n/a

Dough weight

408g

Process

Bake temp

425°F / 218°C

Bake time

8 to 10 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (8)

  • waterwarm water1/2 cup · 119g
  • yeastactive dry yeast1/4 oz · 7.1g
  • sugarsugar1 tbsp · 12.5g
  • egg dough1 eggn/a
  • oiloil1 tbsp · 13.6g
  • saltsalt1 tsp · 6g
  • flourbuckwheat flour3/4 cup · 150g
  • flourrice flour1/2 cup · 100g

Toppings (8)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesedried basil2 tsp · 1g
  • over cheesegarlic powder1 tsp · 4.2g
  • over cheesepaprika1 tsp · 4.2g
  • over cheeseblack pepper1 tsp · 4.2g
  • over cheesebaking soda1 tsp · 4.2g
  • over cheesexanthan gum1 tsp · 4.2g
  • over cheesetapioca starch1/4 cup · 50g
  • over cheesecornstarch1/4 cup · 50g

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