Italian Meat Stromboli
tasteofhome.com · 2018 · Original
Stromboliinferred from the title
DietNot vegetarian: sliced pepperoni, sliced deli ham.
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: 350°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
350°F / 177°C
Bake time
25 to 30 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomato1 can pizza sauce227g
- cheese mozzarellabrick cheese8 oz · 227g
- cheese mozzarellashredded part-skim mozzarella cheese1 cup · 113g
- cheese othershredded Parmesan cheese1/2 cup · 56.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1/4 tsp · 1.1g
- over cheesedried oregano1/4 tsp · 0.1g
- over cheesechopped green pepper1/2 cup · 100g
- over cheesechopped onion1/4 cup · 50g
- over cheesesliced fresh mushrooms1 cup · 200g
- over cheese1 package sliced pepperoni85g
- over cheesesliced deli ham5 oz · 142g
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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- 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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