Pepperoni Stromboli
BeckyD in Tennessee · food.com · 2007 · Original
Stromboliinferred from the title
DietNot vegetarian: pepperoni.
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 to 25 min
Oven
home standard
Surface
stone
Ingredients (4)
- egg dough2 egg yolksn/a
- cheese otherparmesan cheese1 tbsp
- oiloil2 tbsp · 27.2g
- cheese mozzarellamozzarella cheese1/2 lb · 227g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseoregano1 tsp · 0.5g
- over cheeseparsley1 tsp · 0.5g
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheesepepper1/4 tsp · 1.1g
- over cheesepepperoni1/2 lb · 227g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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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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