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Braided Stromboli
Charlotte Rutledge · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Flour
395g
Water
242g
Hydration
61.3%
Salt
1.1%
Yeast
1.52%
Oil
6.3%
Sauce
—
Cheese
227g
Dough weight
673g
Process
Bake temp
350°F / 177°C
Bake time
30-60 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- yeastinstant yeast2 tsp · 6g
- waterlukewarm water1 cup · 227g
- oilolive oil2 tbsp · 25g
- salttable salt0.75 tsp · 4.5g
- flourKing Arthur Semolina Flour1.5 cup · 245g
- flourKing Arthur Unbleached All-Purpose Flour1.25 cup · 150g
- cheese otherprovolone0.5 lb · 227g
- water1 large egg1 tbsp · 15g
Toppings (3)
- over cheesearlic cloves
- over cheesesalami113g
- over cheesediced roasted red peppers113g