Stromboli With Prosciutto, Peppers, Onions, Garlic & Shrooms
Rita1652 · food.com · 2010 · Original
Stromboliinferred from the title
DietNot vegetarian: prosciutto.
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
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
n/a
Bake time
25 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil1 tbsp · 13.6g
- cheese mozzarellashredded mozzarella cheese6 oz · 170g
- sauce tomatotomato sauce1/3 cup · 81.7g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 onion
- over cheese1 red pepper
- over cheese2 large button mushrooms
- over cheesearlic cloves
- over cheesedried parsley1 tsp · 0.5g
- over cheesedried oregano1 tsp · 0.5g
- over cheeseprosciutto1 oz · 28.3g
Keep exploring
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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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