Chicken Parmesan Stromboli
tasteofhome.com · 2021 · Original
Stromboliinferred from the title
DietNot vegetarian: frozen breaded chicken tenders.
Against 5,130 pizza recipes
Stromboli style, one of 64 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration · 375 to 450°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
400°F / 204°C
Bake time
18 to 22 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese mozzarella8 slices part-skim mozzarella cheesen/a
- cheese othershredded Parmesan cheese1/3 cup · 37.7g
- oilolive oil1 tbsp · 13.6g
- sauce tomatoMarinara saucen/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 frozen breaded chicken tenders14.2g
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheesedried oregano1/4 tsp · 0.1g
- over cheesepepper1/4 tsp · 1.1g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Stromboli group marked.
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