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Pepperoni Stromboli
BeckyD in Tennessee · food.com · 2007 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
227g
Dough weight
27g
Process
Bake temp
500°F / 260°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (4)
- egg dough2 egg yolks—
- cheese otherparmesan cheese1 tbsp
- oiloil2 tbsp · 27.2g
- cheese mozzarellamozzarella cheese0.5 lb · 226.8g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 packages pizza dough mix184.3g
- over cheeseoregano1 tsp · 0.5g
- over cheeseparsley1 tsp · 0.5g
- over cheesegarlic powder0.5 tsp · 2.1g
- over cheesepepper0.25 tsp · 1.1g
- over cheesepepperoni0.5 lb · 226.8g