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Very Easy Stromboli
HabaneroHog · 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
406g
Water
237g
Hydration
58.3%
Salt
1.5%
Yeast
2.34%
Oil
13.4%
Sauce
—
Cheese
—
Dough weight
717g
Process
Bake temp
500°F / 260°C
Bake time
30-40 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwater1 cup · 237g
- oilvegetable oil4 tbsp · 54.4g
- flourall-purpose flour3.25 cup · 406.3g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- yeastfast rise yeast2.25 tsp · 9.5g
- cheese other5 -6 slices provolone cheese—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese20 slices thinly sliced pepperoni
- over cheese12 -14 slices hot ham