Cheesy Sausage Stromboli
tasteofhome.com · 2018 · Original
Stromboliinferred from the title
DietNot vegetarian: bulk pork sausage.
Against 5,130 pizza recipes
Stromboli style, 52% hydration: drier than 87% 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: 52%) · 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. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
625g
Liquid, as water
325g
Hydration
52.0%
Salt
1.9%
Yeast
1.14%
Oil
0%
Sauce
n/a
Cheese
452g
Dough weight
1006g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (8)
- flourall-purpose flour5 cup · 625g
- sugarsugar2 tbsp · 25g
- saltsalt2 tsp · 12g
- yeast2 packages active dry yeast7.1g
- water1-1/2 cups warm water1 cup · 237g
- dairy doughwarm 2% milk1/2 cup · 100g
- cheese mozzarellashredded part-skim mozzarella cheese4 cup · 452g
- cheese othergrated Parmesan cheese2 tbsp
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutter2 tbsp · 28.4g
- over cheesebulk pork sausage2 lb · 907g
- over cheese3 large eggs
- post bakeminced fresh basil or 1/4 teaspoon dried basil1 tsp · 0.5g
Keep exploring
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Do something with it
- Scale this doughStart from 52% hydration and 1.9% 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 52% 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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