Stromboli Ring
tasteofhome.com · 2018 · Original
Stromboliinferred from the title
DietNot vegetarian: bulk italian sausage.
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
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
n/a
Bake time
28 to 32 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese mozzarella1-1/2 cups shredded Monterey Jack or part-skim mozzarella cheese1 cup · 113g
- cheese othergrated Parmesan cheese1 tbsp
- sauce tomatoMarinara saucen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebulk Italian sausage1 lb · 454g
- over cheese2 large eggs
- over cheeseItalian seasoning1/2 tsp · 2.1g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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