Stromboli (Recipe)

Stromboli

1 recipe Pizza dough (recipe

p. 34), refrigerated for at least

8 hours unbleached bread flour or semolina flour, for dusting

1 heaping cup grated low-moisture mozzarella

1 cup filling, such as sliced ham, crumbled cooked sausage, chopped olives, or sautéed small-diced onions extra-virgin olive oil, for brushing no-cook tomato Sauce (recipe p. 35), heated, for Dipping Shape and fill the Stromboli

1. Prepare your filling. Take the  dough out of the refrigerator.  Dust a work surface lightly with  flour, or semolina if using, and  transfer the dough to the work  surface. Dust the dough with flour and press it into a rectangle with your fingertips. Divide the dough in half crosswise. Roll one piece of dough into a larger rectangle, working from the center of the dough to each of the four corners and then to each of the four sides to even out the rectangle, until it’s 1/8 to 1 inch thick. It should be approximately 11 inches long and 14 inches wide. Use more dusting flour as needed.

2. Cover the surface of a dough rectangle with 1cup cheese and your additional filling choices, leaving a 1-inch border. Tightly and evenly roll the stromboli  from the bottom to the top, pinching the seam tightly closed with fingers or  thumbs. Also pinch the two ends closed and tuck them under the loaf. Repeat  with the second piece of dough. Carefully lift the long loaves and put them  seam side down on a baking sheet lined with parchment. Brush the top of the  loaves with olive oil and loosely cover the pan with plastic wrap.  let the Stromboli Warm up Leave the loaves at room temperature for about 11 hours. The dough won’t  rise very much but will just be showing signs of expansion by the time it’s ready  to be baked.

Bake the Stromboli Heat the oven to 400°F (350°F if using convection). Brush the dough again  with olive oil and cut 3 or 4 steam vents crosswise into each stromboli with a  sharp paring knife, cutting all the way down through the filling to release any  air pockets. Bake until the crust turns a rich golden brown, 20 to 30 minutes,  rotating the pan after the first 10 minutes for even baking. Let cool for at least  5 minutes before slicing and serving with the heated tomato sauce on the side  for dipping. 


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