This is my own recipe, using chunks and pieces from others… Thanks Zea for the initial dough recipe!
Makes one loaf of stromboli, serving roughly 3-4 people.
3/4 Cup of Hot Water
4 teaspoons of sugar
1 teaspoon of yeast
2 cups of flour
1/8 teaspoon of salt
4 tablespoons of extra virgin olive oil
Garlic Powder (optional)
1-2 packages of pepperoni OR 1 package of sausage
1/2 package of sliced mozerella cheese
1/2 package of sliced provolone cheese OR 1/2 package of sliced cheese of your choice
Crushed Red Peppers
1. Prepare the dough
- Put 3/4 of a cup of hot water into a bowl.
- Mix in 3 teaspoons of sugar into the hot water.
- Mix in 1 teaspoon of yeast into the hot water.
- Allow to foam for about 10 minutes.
- Put 1.75-2 cups of flour into a large bowl.
- Mix in 4 tablespoons of extra virgin olive oil, 1/8 teaspoon of salt, and 1 teaspoon of sugar.
- Option: Mix in generous amount of garlic powder.
- After it is well mixed, slowly pour in the yeast/sugar-water mixture while mixing it in with the fork.
- As it begins to form into one massive bog, switch from using the fork to using your hands, make sure they are well covered with flour, because it gets messy.
- When it is formed into a ball, begin kneading it. Do so until most of the excess flour is kneaded in. You can also add flour as needed, especially if you started out with less flour to begin with.
- Pour (or “drizzle”) a bit of olive oil on the kneaded ball of dough, covering the outside…
- Let the dough sit out in its container for 1 hour.
- Alternate: Warm oven to 125 degrees.
- Cover the container with plastic wrap and stick in the fridge overnight.
- Alternate: Put dough in an oven safe container and place tin foil over it, sealing the edges with your fingers.
- Take the dough out a couple hours before you are ready to continue.
- Alternate: Leave in 30-45 minutes until dough is doubled in size.
2. Prepare the Stromboli
- Preheat Oven to 325 degrees.
- Take a large baking sheet (with sides) and sprinkle flour all over it.
- Take the large ball of dough and place it in the middle.
- Pound out the ball of dough until it roughly covers the sheet, or creates a rectangular shape.
- Place your layers of topping over the dough, alternating between meat and cheese.
- Suggested: Pepperoni / Mozerella / Pepperoni / Provolone
- Taking one of the long sides, roll the dough/toppings into a single long peice.
- Close the ends to hold the toppings in. You can do this by taking the dough at the ends and folding it under, or just pressing it together.
- Pour some olive oil in your hands, and spread over the dough until it is covered.
- Cut through the top layer of dough in diagonal slices at 3-4 inch intervals.
- Sprinkle with seasoning on top. [I like Garlic/Red Pepper]
- Bake for 30-40 minutes, or until crust is golden brown.
- Serve with marinara sauce.