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Pizza Stromboli
Realtor by day, Chef by night · food.com · 2009 · Original
other (asserted)
Baker's percentages
Flour
318g
Water
178g
Hydration
55.9%
Salt
1.9%
Yeast
2.23%
Oil
—
Sauce
19g
Cheese
113g
Dough weight
540g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (11)
- yeast1 package active dry yeast1 each · 7.1g
- waterwarm water0.75 cup · 177.8g
- sugarhoney4.5 tsp · 18.9g
- dairy doughnonfat dry milk powder1 tbsp · 12.5g
- flourbread flour2 cup · 254g
- flourwhole wheat flour0.5 cup · 64g
- saltsalt1 tsp · 6g
- sauce tomatopizza sauce4.5 tsp · 18.9g
- cheese othershredded cheddar cheese0.5 cup · 56.5g
- cheese othershredded parmesan cheese0.25 cup · 28.3g
- cheese mozzarellashredded part-skim mozzarella cheese0.25 cup · 28.3g
Toppings (6)
- over cheeseitalian seasoning8.4g
- over cheesechopped pepperoni112.5g
- over cheesefinely chopped onions25g
- over cheesechopped ripe olives12.5g
- over cheesechopped pimento stuffed olive12.5g
- over cheesechopped canned mushroom12.5g