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Pizza Stromboli

tasteofhome.com · 2018 · Original

Style not identified

DietNot vegetarian: chopped pepperoni.

Against 5,130 pizza recipes

59% hydration: drier than 76% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

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

318g

Liquid, as water

189g

Hydration

59.4%

Salt

1.9%

Yeast

2.23%

Oil

0%

Sauce

17g

Cheese

113g

Dough weight

538g

Process

Bake temp

350°F / 177°C

Bake time

25 to 30 min

Oven

home standard

Surface

stone

Bulk

0.08333333333333333h

Ingredients (11)

  • yeast1 package active dry yeast7.1g
  • waterwarm water3/4 cup · 178g
  • sugar4-1/2 teaspoons honey4 tsp · 16.8g
  • dairy doughnonfat dry milk powder1 tbsp · 12.5g
  • flourbread flour2 cup · 254g
  • flourwhole wheat flour1/2 cup · 64g
  • saltsalt1 tsp · 6g
  • sauce tomato4-1/2 teaspoons pizza sauce4 tsp · 16.8g
  • cheese othershredded cheddar cheese1/2 cup · 56.5g
  • cheese othershredded Parmesan cheese1/4 cup · 28.3g
  • cheese mozzarellashredded part-skim mozzarella cheese1/4 cup · 28.3g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseItalian seasoning2 tsp · 8.4g
  • over cheesechopped pepperoni3/4 cup · 113g
  • over cheesefinely chopped onion2 tbsp · 25g
  • over cheeseeach chopped ripe olives1 tbsp · 12.5g

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