Stromboli with homemade dough

Here’s my take on the classic homemade Stromboli recipe. With homemade dough from scratch, with no mixer, all by hand! Easier than pizza, is it better than Calzone? Well you’ll be the judge of that – give it a try and let me know.

Stromboli is a dish invented in the United States, Philadelphia by Italian-Americans around 1950 – it’s usually filled with Italian cold cuts and mozzarella but it can be filled with any kind of meat and even just vegetables.

I’ve recently discovered Stromboli from NOT ANOTHER COOKING SHOW and I’ve made it soo many times since then that I just couldn’t resist filming it with my own twist on it. Also this is a great starting point for pizza babka – Stephen has a recipe out on that so make sure you check it out too!

It’s as simple as making easy pizza dough, rolling it out, cover it with sauce, pepperoni, and cheese, then throw it in the oven.

Stromboli with homemade dough.

My take on the classic homemade Stromboli recipe, from scratch, with no mixer, all by hand! Easier than pizza, is it better than Calzone? Well you'll be the judge of that – give it a try and let me know.

Servings 5 people

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Dough proofing time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Ingredients

The Dough

• 240ml (1 cup) warm water
• 1 tsp yeast
• 240 grams (2 cups) all-purpose flour + 120g (1cup) for kneading
• 1 tsp salt
• 1 tbsp sugar

The Sauce

• 200ml (1 cup) tomato passata
• 1 tsp garlic powder
• 1 tsp oregano

The Fillings

• 360 grams (3.2 cups) low moisture mozzarella grated
• 200 grams (1/2 lb) spicy pepperoni

Instructions

• Start by adding the yeast into the warm water and let it proof for 15min
• In a bow mix with a spatula the 2 cups of flour, sugar salt and water + yeast

  Transfer the wet dough to a well floured working surface

  Knead the dough and as it becomes sticky, add bit by bit the cup of flour (about 10min kneading)

  When the dough isn't sticky to the touch transfer it into a well oiled bow and cover with cling film or a kitchen towel

  Let it rise in a warm spot for 1-1.5 hours or until doubled in size
• Make the sauce by adding all the ingredients in a bow and heating them in the microwave for 1min
• Grate the mozzarella and reserve 1/3cup (30g) for topping
• Right before the rising time is up, start preheating your oven at 200°C / 400°F
• Transfer the risen dough on a parchment paper and roll it out to about the size of a full sized oven tray

  cover it with 3tbsp of the sauce while leaving about 2 inches of space on 3 of the sides then add the pepperoni or cold cuts of choice and the cheese.
• Roll the dough by making use of the parchment paper

  When you reach the end seal off the clean edge of the dough by bringing it over

  Roll it back to the center of the parchment paper and make sure that the seam is underneath

  Seal in the ends.
• Make an egg was by beating together an egg with a tsp of water and brush it with it.

  Then top with the remaining cheese, make diagonal cuts for venting to prevent a blow out

  Finally, add some oregano on top and place it in the preheated oven at 200°C / 400°F for 25min
• Once done take it out, cut it in thick slices and place the remaining sauce in a ramekin and serve.

Calories: 500kcal

Course: Appetizer, Main Course, Snack

Cuisine: American, Italian

Keyword: mozzarella, oven-baked, pepperoni, pizza

I’d love to hear how it turned out! Leave a comment below, or tag me with @solozaurcooking on Instagram and hashtag it #solozaurcookin.