← All pizzas
Kristi's Gluten Free Stromboli
Kristi Waterworth · food.com · 2008 · 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
250g
Water
119g
Hydration
47.4%
Salt
2.4%
Yeast
2.84%
Oil
5.4%
Sauce
—
Cheese
—
Dough weight
408g
Process
Bake temp
425°F / 218°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water0.5 cup · 118.5g
- yeastactive dry yeast0.25 oz · 7.1g
- sugarsugar1 tbsp · 12.5g
- egg dough1 egg—
- oiloil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- flourbuckwheat flour0.75 cup · 150g
- flourrice flour0.5 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 starch0.25 cup · 50g
- over cheesecornstarch0.25 cup · 50g