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Buckwheat and Mushroom Stromboli

Susan Reid · kingarthurbaking.com · Original

Stromboliinferred from the title

DietVegetarian. Not vegan: grated fontina cheese, egg.

Against 5,130 pizza recipes

Stromboli style, 50% hydration: drier than 88% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking

Tradition: 58 to 66% hydration (this recipe: 50%) · 375 to 450°F bake (this recipe: 375°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

368g

Water

185g

Hydration

50.3%

Salt

2.5%

Yeast

1.63%

Oil

6.8%

Sauce

n/a

Cheese

227g

Dough weight

593g

Process

Bake temp

375°F / 191°C

Bake time

30 to 35 min

Oven

home standard

Surface

stone

Bulk

1h

Ingredients (9)

  • flourBirkett Mills Buckwheat Flour3/4 cup · 89g
  • flourspelt flour1 cup · 99g
  • flourKing Arthur Unbleached Bread Flour1 1/2 cup · 180g
  • yeastinstant yeast or active dry yeast2 tsp · 6g
  • oilolive oil2 tbsp · 25g
  • salttable salt1 tsp · 6g
  • water3/4 to 1 cup water3/4 cup · 170g
  • cheese othergrated fontina cheese2 cup · 227g
  • water1 large egg1 tbsp · 15g

Toppings (7)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesemixed wild mushrooms5 cup · 454g
  • over cheeseground black pepper1/4 tsp · 1.1g
  • over cheesediced onion1 1/2 cup · 220g
  • over cheesebaby spinach leaves2 cup · 71g
  • over cheesechopped fresh thyme or 1 1/2 teaspoons dried1 tbsp · 12.5g
  • over cheesechopped fresh tarragon or 1 1/2 teaspoons dried1 tbsp · 12.5g
  • over cheese12-ounce jar roasted red peppers12 oz · 340g

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