Stromboli! Stromboli! stromboli!

Stromboli

2 batchs of Pizza dough....

2 Stromboli

1 batch below

By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups,
2 tsp salt
1/2 tsp dry active yeast

2 TBL olive oil

By Weight
500gr Molino Caputo Tipo 00 flour
305gr water (65% hydration)
10gr salt
3gr active dry yeast

20 grams olive oil

Roll dough into a large rectangle. Thinner dough is better than thicker.

Divide in two as pictured.

Spread marina 1/2 cup per stromboli 

on 2/3rds of the dough leaving 

one long edge clean.

Lay on Provolone, Genoa salami and ham 
shingle style as in the picture about 3/4 a 
pound of each meat and cheese for 2 strombolis.

Sprinkle grated Mozzarella on each.

Use a wash of egg yolks on the edge to seal.

Roll up the strombolis with the seam on the 

bottom and tuck under the ends. You can cut vent slits in the top of the stromboli if you want.

Bake at 475 of 5 min, remove and brush egg wash on the top of the stromboli and return to the oven until desired browning.

Usually 10 min tops for the entire bake time.