Very Easy Stromboli
HabaneroHog · food.com · 2002 · Original
Stromboliinferred from the title
DietNot vegetarian: thinly sliced pepperoni, hot ham.
Against 5,130 pizza recipes
Stromboli style, 58% hydration: drier than 79% of the 1,480 doughs that parse.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration (this recipe: 58%) · 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
406g
Water
237g
Hydration
58.3%
Salt
1.5%
Yeast
2.34%
Oil
13.4%
Sauce
n/a
Cheese
n/a
Dough weight
717g
Process
Bake temp
n/a
Bake time
30 to 40 min
Oven
home standard
Surface
stone
Ingredients (7)
- waterwater1 cup · 237g
- oilvegetable oil4 tbsp · 54.4g
- flourall-purpose flour3 1/4 cup · 406g
- sugarsugar1 tsp · 4.2g
- saltsalt1 tsp · 6g
- yeastfast rise yeast2 1/4 tsp · 9.5g
- cheese other5 -6 slices provolone cheesen/a
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
Keep exploring
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- Scale this doughStart from 58% hydration and 1.5% salt, then set your own flour weight and ball count.
- 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 doesWhere 58% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Stromboli group marked.
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