How To: Stromboli

Note: for Stromboli, the toppings are put down the center 1/3, then one side stretched over the center, followed by other side stretched over the center and ends crimped.

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How To: Stromboli

Dough

• Make this pizza dough, rest, and divide into 6 pieces

Sauce

• Make this red sauce with fresh tomatoes for dipping baked Stromboli

Toppings

Use any of the following toppings, customizing to your preferences:

• Cheese, mozzarella or Italian blend recommended

• Meats:

  • Pepperoni

  • Salami

  • Canadian bacon

  • Chicken

  • Ham

  • Sausage

  • Ground Beef

• Black olives, sliced

• Mushrooms, sliced

• Pineapple, sliced

• Onions, diced

• Peppers, diced

• Tomatoes, diced

• Fresh basil leaves

Pans

Stromboli cooks at ~425F, so whatever pan you choose, ensure that it can handle hot heat. Select one:

• Cast iron (15” round skillet, size varies): able to withstand the high heat and creates a crust that almost tastes deep fried. Preheat cast iron while preparing the Stromboli.

• Sheet pan (18” x 13”): generally works similar to the cast iron but doesn’t create quite the same crispness in the crust.

• Ceramic pizza stone + pizza peel: place stone in the oven during preheat and build the Stromboli, then transfer prepared Stromboli to hot stone. Popular as the hot stone generally guarantees a crisp, bubbly crust.

• Steel pizza stone + pizza peel: suggested use & results are similar to the ceramic stone.

Methodology

Build on a silicone mat for easy transfer

1. Prepare dough (remember: divide into 5 pieces), sauce & toppings

2. Select pan and put in oven, turn oven to 425F to preheat

3. Roll out one piece of dough, using a rolling pin or stretch & press into a thin 9” square with fingertips

4. Layer the toppings down the center 1/3 of the 9” square

5. Stretch the dough from one side over the toppings in the center 1/3, then stretch the dough from the other side

   • Note: the square is now folded in equal thirds

6. Crimp ends by folding over 1/2” on the top and bottom and pressing fingertips into fold to pinch

7. Flip over, the double dough side is now on the bottom

8. Brush egg whites over top, sprinkle with oregano or garlic salt

9. Using a sharp knife, cut a few slits for steam to escape during baking

10. Transfer Stromboli to hot pan in oven:

    1. Open oven, using a hot pad, pull oven rack containing hot stone out to the catch (~halfway)

    2. Optional step to make it easier to remove baked Stromboli: if cooking on . . .

       • cast iron or sheet pan: add ~1 tsp oil to the pan

       • ceramic or steel stone: sprinkle stone lightly with cornmeal

    3. Quickly lift the Stromboli from silicone mat and transfer to the hot pan

    4. Using a hot pad, push the oven rack back into place within the oven and close the door

11. Bake 14-20 minutes, until golden brown, remove Stromboli with a pizza peel or a spatula

Serve hot.

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Brenda’s tips:

• Serving size: 6 Stromboli

• Build 1, or 2, or even all 6 Stromboli at once:

  • Carefully placed, 6 Stromboli will fit on the sheet pan

  • 2 Stromboli will fit on a 15” cast iron

  • 2 Stromboli will fit on either of the stones

Window to B’s kitchen…

Pizza Dough

This recipe can be done by hand but it turns out even better using a bread maker. 

Use this Pizza Dough to make Pizza, Stromboli, or Calzones.

Pairs great with Brenda’s Fresh Tomato Pizza Sauce or Red Pizza Sauce.

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Pizza Dough

To the bowl of a bread maker, add (in order):

1 1/2 cup (12 oz) warm water

1/8 cup dry milk powder

3 tsp sugar

2 tsp yeast

3 3/4 cup (19 oz) flour

1 tsp salt 

2 Tbsp oil

Set bread maker to “dough” setting and select start. The machine will complete mixing, kneading and rising cycles. Remove dough from machine and divide dough to make pizza, Stromboli, or calzones.

Alternate directions if no bread maker:

Add ingredients to the mixing bowl in the order listed above. Mix the ingredients with a sturdy spoon until a shaggy dough begins to form. Then use one hand to knead. Set aside to rest 45 min. Remove from bowl and divide dough to make pizza, Stromboli, or calzones.

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Brenda’s Tips:

• Serving size:

  • Pizza: makes two, 15” round OR two, 10” x 15” sheet pans

  • Stromboli: makes five, about 8” squares (before folding)

  • Calzones: makes four, about 9” circles (before folding)

  • Breadsticks: makes a lot (one or two sheet pans, depending how you roll it), or make less of any of the above and turn remainder into breadsticks.