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Sara's Veggie Stromboli From Scratch (using your bread machine!)

SaraFish · food.com · 2002 · Original

Stromboliinferred from the title

DietVegetarian. Not vegan: shredded mozzarella cheese, parmesan cheese.

Against 5,130 pizza recipes

Stromboli style, 49% hydration: drier than 90% of the 1,480 doughs that parse.

See how all 5,130 pizza recipes compare →

Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking

Tradition: 58 to 66% hydration (this recipe: 49%) · 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.

Flour

600g

Water

296g

Hydration

49.4%

Salt

1.5%

Yeast

1.75%

Oil

0%

Sauce

100g

Cheese

141g

Dough weight

922g

Process

Bake temp

n/a

Bake time

30 to 45 min

Oven

home standard

Surface

stone

Bulk

0h

Ingredients (9)

  • waterwater1 1/4 cup · 296g
  • saltsalt1 tsp · 6g
  • sugarsugar1 1/2 tsp · 6.3g
  • flourflour3 cup · 600g
  • yeastyeast2 1/2 tsp · 10.5g
  • sauce tomatopizza sauce or 1/2 cup spaghetti sauce1/2 cup · 100g
  • cheese mozzarellashredded mozzarella cheese1 cup · 113g
  • cheese otherparmesan cheese1/4 cup · 28.3g
  • sauce tomato1 large tomatoesn/a

Toppings (9)

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

  • over cheesemargarine2 tbsp · 25g
  • over cheeseground black pepper1 1/2 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 cheeseoregano1/2 tsp · 0.3g

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