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Homemade Stromboli (Yields 2)

Sally · sallysbakingaddiction.com · 2021 · Original

Stromboliinferred from the title

DietNot vegetarian: thinly sliced meats such as italian cold cuts. Reviewed: Italian cold cuts; cheese; egg wash.

Against 5,130 pizza recipes

Stromboli style, 70% hydration: wetter than 58% of the 1,480 doughs that parse.

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: 70%) · 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

450g

Water

316g

Hydration

70.2%

Salt

1.3%

Yeast

1.56%

Oil

0%

Sauce

n/a

Cheese

454g

Dough weight

792g

Process

Bake details not stated on the source page.

Ingredients (9)

  • water1 and 1/3 cups  warm water1 1/3 cup · 316g
  • yeast2 and 1/4 teaspoons  instant or active-dry yeast2 1/4 tsp · 7g
  • sugargranulated sugar13g
  • oilolive oiln/a
  • saltsalt1 tsp · 6g
  • flour3 and 1/2 cups  all-purpose flour3 1/2 cup · 450g
  • cheese other3/4–1 pound cheese *3/4 lb · 454g
  • wateregg wash: 1 large egg beaten with 1 Tablespoon watern/a
  • saltoptional: fresh or dried parsleyn/a

Toppings (4)

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

  • over cheeseunsalted butter43g
  • over cheesearlic cloves
  • over cheesechopped fresh parsley2 tsp · 1g
  • over cheesethinly sliced meats such as Italian cold cuts1 lb · 454g

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