Pizza Stromboli

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Process

Ingredients (11)

• yeast1 package active dry yeast7.1g
• waterwarm water3/4 cup · 178g
• sugarhoney4 1/2 tsp · 18.9g
• dairy doughnonfat dry milk powder1 tbsp · 12.5g
• flourbread flour2 cup · 254g
• flourwhole wheat flour1/2 cup · 64g
• saltsalt1 tsp · 6g
• sauce tomatopizza sauce4 1/2 tsp · 18.9g
• cheese othershredded cheddar cheese1/2 cup · 56.5g
• cheese othershredded parmesan cheese1/4 cup · 28.3g
• cheese mozzarellashredded part-skim mozzarella cheese1/4 cup · 28.3g

Toppings (6)

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

• over cheeseitalian seasoning2 tsp · 8.4g
• over cheesechopped pepperoni3/4 cup · 113g
• over cheesefinely chopped onions2 tbsp · 25g
• over cheesechopped ripe olives1 tbsp · 12.5g
• over cheesechopped pimento stuffed olive1 tbsp · 12.5g
• over cheesechopped canned mushroom1 tbsp · 12.5g