Meat Lovers Stromboli
ltlmishu · food.com · 2007 · Original
Stromboliinferred from the title
DietNot vegetarian: sliced pepperoni, bulk hot sausage.
Against 5,130 pizza recipes
Stromboli style, one of 64 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration · 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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese mozzarellamozzarella cheese3 1/2 cup · 396g
- cheese otherparmesan cheese1/2 cup · 56.5g
- oilolive oiln/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseof sliced pepperoni8 oz · 227g
- over cheesebulk hot sausage16 oz · 454g
- over cheesegarlic powder
- over cheesered pepper flakes
- over cheeseItalian herb seasoning
- over cheesepizza seasoning
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Stromboli group marked.
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