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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.
Course Appetizer, Main Course, Snack
Cuisine American, Italian
Keyword mozzarella, oven-baked, pepperoni, pizza
Prep Time 40 minutes
Cook Time 25 minutes
Dough proofing time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 5 people
Calories 500kcal

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.