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Pizza Stromboli
Unknown · tasteofhome.com · 2018 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
318g
Water
178g
Hydration
55.9%
Salt
1.9%
Yeast
2.23%
Oil
—
Sauce
17g
Cheese
113g
Dough weight
538g
Process
Bake temp
500°F / 260°C
Bake time
6-8 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (11)
- yeast1 package active dry yeast7.1g
- waterwarm water0.75 cup · 177.8g
- sugar4-1/2 teaspoons honey4 tsp · 16.8g
- dairy doughnonfat dry milk powder1 tbsp · 12.5g
- flourbread flour2 cup · 254g
- flourwhole wheat flour0.5 cup · 64g
- saltsalt1 tsp · 6g
- sauce tomato4-1/2 teaspoons pizza sauce4 tsp · 16.8g
- cheese othershredded cheddar cheese0.5 cup · 56.5g
- cheese othershredded Parmesan cheese0.25 cup · 28.3g
- cheese mozzarellashredded part-skim mozzarella cheese0.25 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 pepperoni0.75 cup · 112.5g
- over cheesefinely chopped onion2 tbsp · 25g
- over cheeseeach chopped ripe olives1 tbsp · 12.5g