Calzones and Stromboli are both stuffed turnovers made from pizza dough; the big difference is that while a calzone is folded, a Stromboli is rolled. Before this week I had never even heard of Stromboli (though all my friends have).
The Stromboli uses two new recipes, both from their book, The Best Make-Ahead Recipe. First the Make-Ahead Pizza Dough, I hydrated my teaspoon of Dry Active Yeast in 1 cup of 110-degree water for 10 minutes. Then combine 2-cups bread flour, 3/4 teaspoon salt in food processor fitted with dough blade. Add water and 2 tablespoons olive oil with food processor running; mixing for 40 seconds. Pour onto floured counter and knead for 5 minutes. Let rise for 1 hour in warm place. Gently punch down dough, reform into a ball, let rest for 20 minutes.
Then follow the recipe for the Pepperoni Pizza Stromboli. On floured counter, roll dough into 12″ by 10″ rectangle. Add 6-oz shredded mozarella, 4-oz pepperoni and top with 1-oz parmesan cheese. Wet edges and roll into a tight log; brush with egg and sprinkle with sesame seeds. Cover with foil and bake at 400-degrees for 25 minutes, then uncovered for 20 minutes.
Overall, 4-star. The pizza dough was more work (requiring manual kneading) and made a bigger mess than my regular pizza dough, which is made using a dough hook in a standing mixer. However, the dough was lighter, owing to the bread flour. The Stromboli was easy to make, also it was delicious and different.
- I’m not sure why they call it “Make-Ahead Pizza Dough”, because there was no instructions on how to store the dough alone; only after the entire Stromboli is rolled into a log.
- The bottom crust was too toasted. Next time I will use parchment paper underneath instead of oiling the baking sheet. This should help even out the bottom crust, and also make clean up easier.
- Next time I’ll reduce the exposed time to between 15 and 20 minutes, substituting more time tented with foil.
- The aluminum foil that I used to cover for the first 25 minutes stuck to top of the Stromboli. Next time I’ll tent it rather than just lay on top.
- As always, I substituted active dry yeast for the instant or rapid-rise yeast. I also warmed by oven to 125 degrees (but turned off) for rising.
- I didn’t have sesame seeds, and ran out of time so couldn’t run to the store. Tasted fine without, but since this is my first Stromboli I didn’t have anything to compare it to.
Rating: 4 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Dinner time 6:45pm