Spiral Stromboli
Crafty Lady 13 · food.com · 2008 · Original
Stromboliinferred from the title
DietNot vegetarian: thinly sliced deli salami, thinly sliced deli ham.
Against 5,130 pizza recipes
Stromboli style, one of 64 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration · 375 to 450°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
375°F / 191°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese mozzarella3/4-1 cup shredded part-skim mozzarella cheese3/4 cup · 84.8g
- cheese other3/4-1 cup shredded cheddar cheese3/4 cup · 84.8g
- cheese other2 -3 tablespoons shredded parmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced deli salami1/4 lb · 113g
- over cheesethinly sliced deli ham1/4 lb · 113g
- over cheeseroasted red pepper1/4 cup · 50g
- over cheesebutter1 tbsp · 14.2g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Stromboli group marked.
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