0 pounds of flour used since Feb 2004!

Welcome to (aka Pizza Maker's Journal) where I document my journey to the perfect pizza! I have set out to create several pizza recipes that can be made at home, inexpensively and of the quality that you expect from a fine pizzeria. I hope you find my notes useful. Happy Pizza making!

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    Crust & Crumb: Master Formulas For Serious Bakers

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    Classic Stromboli

    Filed under: — PizzaBill @ 8:36 am

    Tonight was my first attempt at making a Stromboli. I wanted the dough to be thin so that the boli would roll and cook well so I came up with a mix just for strombolis. Here are the ingredients:

    1 1/4 c – Water (Luke warm)
    1 tsp – Sugar
    2 tsp – Salt
    2 T – Olive Oil
    3 c – Hi-Gluten Flour
    1 tsp – Active Dry Yeast

    16 slices pepperoni
    4 slices deli ham
    4 slices Provolone cheese
    1/2 c – Mozzarella cheese
    pinch basil
    pinch oregano

    Crust Glaze:
    1 egg, beaten
    poppy seeds

    First, I mixed the dough for 30 minutes in the bread maker. Then I cut it into two balls and placed them into greased bowls. They were covered and stored in the refrigerator for 18 hours. Once it was time to bake them, I removed the dough and allowed it to come to room temperature. On a lightly floured counter, I stretched the dough as thin as possible. A rolling pin was then used to get a consistent thickness (about 1/8 inch thick) and a nice oval shape.

    The filling was placed on the center of the dough leaving a 1 inch edge all around. I rolled the entire boli like a jelly roll so that it formed a long oblong loaf. The edges were pinched and tucked under. I then cut several small slits on the top of the loaf to allow steam to escape during baking. I cut the center one too wide and this allowed some toppings to spill while baking. Be careful not to cut the loaf too much.

    Next, I beat an egg in a small bowl and brushed the outside of the loaf with it. This allows the crust to turn a golden brown color and gives it a bit of a crunch. I also sprinkled poppy seeds on top.

    The stromboli was baked on a pizza stone on the middle rack of the oven for about 15 minutes at 420 degrees. I pretty much just watch it until the crust turned brown.

    The result was absolutely amazing!! We gobbled the thing in minutes by dipping it into a warm bowl of Neapolitan Sauce. I will definitely be making many of these in the near future!

    Bill's Classic Stromboli

    Bill's Classic Stromboli

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