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Sara's Veggie Stromboli From Scratch (using your bread machine!)
SaraFish · food.com · 2002 · 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
600g
Water
296g
Hydration
49.4%
Salt
1.5%
Yeast
1.75%
Oil
—
Sauce
100g
Cheese
141g
Dough weight
922g
Process
Bake temp
500°F / 260°C
Bake time
30-45 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (9)
- waterwater1.25 cup · 296.3g
- saltsalt1 tsp · 6g
- sugarsugar1.5 tsp · 6.3g
- flourflour3 cup · 600g
- yeastyeast2.5 tsp · 10.5g
- sauce tomatopizza sauce or 1/2 cup spaghetti sauce0.5 cup · 100g
- cheese mozzarellashredded mozzarella cheese1 cup · 113g
- cheese otherparmesan cheese0.25 cup · 28.3g
- sauce tomato1 large tomatoes—
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemargarine2 tbsp · 25g
- over cheeseground black pepper1.5 tsp · 6.3g
- over cheese1 onion
- over cheese1 bell pepper
- over cheese1 zucchini
- over cheese1/2 can black olives
- over cheese3 cloves garlic
- over cheesedried basil2 tsp · 1g
- over cheeseoregano0.5 tsp · 0.3g