Ground Beef and Pepperoni Stromboli
tasteofhome.com · 2018 · Original
Stromboliinferred from the title
DietNot vegetarian: ground beef, sliced pepperoni.
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: 375°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
375°F / 191°C
Bake time
30 to 35 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil1/3 cup · 72.7g
- saltsalt1/2 tsp · 3g
- cheese mozzarellashredded part-skim mozzarella cheese2 cup · 226g
- cheese othershredded cheddar cheese1 cup · 113g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 large eggs
- over cheesegarlic powder1/2 tsp · 2.1g
- over cheesepepper1/2 tsp · 2.1g
- over cheeseground mustard1/2 tsp · 2.1g
- over cheesedried oregano1/2 tsp · 0.3g
- over cheeseground beef1 lb · 454g
- over cheese1 package sliced pepperoni14.2g
- over cheese1 small onion
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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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