Braided Stromboli
Charlotte Rutledge · kingarthurbaking.com · Original
Stromboliinferred from the title
DietNot vegetarian: salami.
Against 5,130 pizza recipes
Stromboli style, 61% hydration: drier than 70% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% of recipes that state an oven.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration (this recipe: 61%) · 375 to 450°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
395g
Water
242g
Hydration
61.3%
Salt
1.1%
Yeast
1.52%
Oil
6.3%
Sauce
n/a
Cheese
227g
Dough weight
673g
Process
Bake temp
350°F / 177°C
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeastinstant yeast2 tsp · 6g
- waterlukewarm water1 cup · 227g
- oilolive oil2 tbsp · 25g
- salttable salt3/4 tsp · 4.5g
- flourKing Arthur Semolina Flour1 1/2 cup · 245g
- flourKing Arthur Unbleached All-Purpose Flour1 1/4 cup · 150g
- cheese otherprovolone1/2 lb · 227g
- water1 large egg1 tbsp · 15g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesesalami1/4 lb · 113g
- over cheesediced roasted red peppers1/2 cup · 113g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 61% hydration and 1.1% 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 61% 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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