- 1 tablespoon dry active yeast
- 1 teaspoon granulated sugar
- 1 cup warm water
- 1 tablespoon olive oil
- 2-1/2 cup King Arthur unbleached flour
- 1 teaspoon kosher salt
- 1 (14.5 ounce) can tomato puree
- 1 teaspoon dried oregano plus extra for top of Stromboli
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chiffonade, plus extra for top
- 3/4 teaspoon kosher or sea salt
- 1.5 cups shredded mozzarella
- 6 to 8 slices of pepperoni
- 1/2 green bell pepper, seeded and sliced
- 6 Provolone cheese slices
- 6 to 8 slices Cappocola ham
- 6 to 8 slices Genoa salami
- Grated Parmesan cheese and a little dried oregano for top
My three guys love my Stromboli and Pasta e Fagioli, so last night we enjoyed this for dinner. I first began making these two recipes years ago when living in upstate New York.
Prepare pizza dough by combining yeast, sugar, water and 1/2 cup flour in a large bowl. Allow this mixture to sit for about ten minutes so that it can proof. Once the mixture doubles in size it will look like a “sponge.” Add olive oil, one cup of flour and 1 teaspoon of kosher salt. Stir with a wooden spoon just until it combines and pour out onto your island or counter. Use about one more cup as you knead the dough until it is smooth. Including the 1/2 cup of flour to get the sponge started, you should not add more than 2 -1/2 cups of flour in total. Place in a large bowl that has been greased with a little olive oil. Cover with a dish towel and let rise for about two hours in a draft-free place or until the dough has more than doubled in size.
In a medium saucepan simmer tomato puree, dried oregano, dried or fresh basil and salt. Set aside to cool while your dough rises.
Once your pizza has doubled in size, preheat your oven to 400 degrees. Spray a rectangular baking stone or sheet with non-stick cooking spray. Place your dough on your rectangular stone/sheet and push out from the center to the sides of the pan to create an oblong shape. Be sure one of the longest sides of the dough is facing you and begin placing your mozzarella cheese all over the crust. Place your pepperoni down the center of the dough, then the provolone and then your favorite meat like salami, Cappocola, etc. Turn one of the sides almost all the way over, covering the center filling, and then fold over the second longest side tucking under in the edges. Be sure to tuck the small sides under as well. Make a few slits in the top of your Stromboli and then sprinkle with dried oregano and basil and Parmesan cheese.
Bake in the center of the oven for 20 minutes or until golden brown on top and bottom.
Allow your Stromboli to set for a few minutes before cutting.