Chocolate and Cherry Stromboli
tasteofhome.com · 2018 · Original
Stromboliinferred from the title
DietVegetarian. Not vegan: honey, egg.
Against 5,130 pizza recipes
Stromboli style, 47% hydration: drier than 92% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Stromboli (Philadelphia): pizza dough rolled jelly-roll style around cold cuts and cheese, sliced after baking
Tradition: 58 to 66% hydration (this recipe: 47%) · 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.
Flour
500g
Water
237g
Hydration
47.4%
Salt
1.2%
Yeast
1.42%
Oil
8.2%
Sauce
n/a
Cheese
n/a
Dough weight
841g
Process
Bake temp
400°F / 204°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (8)
- flourall-purpose flour4 cup · 500g
- yeast1 package quick-rise yeast7.1g
- saltsalt1 tsp · 6g
- waterwarm water1 cup · 237g
- oilcanola oil3 tbsp · 40.8g
- sugarhoney2 tbsp · 25g
- egg dough1 large eggn/a
- sugarcoarse sugar2 tbsp · 25g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeselemon juice1 tsp · 4.2g
- over cheesefinely chopped bittersweet chocolate8 oz · 227g
- over cheesedried cherries1/2 cup · 100g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 47% hydration and 1.2% 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 47% 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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