Скачать или смотреть Stromboli - what a Delicacy

In this video we make together a pizza roll called Stromboli. At first we prepare a direct dough, then we add all the toppings. At the end we bake the Stromboli, our pizza strudel.

Link for the Tomato Sauce:    • Original Neapolitan Tamato Sauce for Pizza...  

Ingredients for 1 Stromboli:

500g Flour Typo 0 or 00 (12% protein)
325g very cold Water (65% Hydration)
15g Olivenöl
5g fresh Yeast
15g fine Sea Salt

Instructions:
Pour the water into a bowl, add flour and yeast and mix it for 5 minutes. Then add the salt and knead the dough for 5 minutes.
At the end add the olive oil and knead for additional 10 minutes.
We knead until we can make the window test.

Form a dough ball and cover it airtight. Let it rest for 2 hours at room temperature and put it then into the fridge.
It should stay in the fridge for around 18 hours. 4 hours before baking it should be removed out of the fridge.

Stretch the dough on the counter to a rectangle of around 30x40 cm.

Now add the tomato sauce, parmesan, oregano, mozzarella, ham and mushrooms. It is important to keep the crust free.
Roll the dough. Press the edges together.
Brush the roll with an egg and spread some nigella seed or Sesam and parmesan over it.

Preheat the oven to 230 degrees C both-sided-heat.

Cut the dough roll several times and move it into the oven to the middle rail.
Lower the temperature to 200 degrees and bake it for 45-60 minutes. This depends on how bis your Stromboli is.

It is recommended to let the Stromboli cool down for 5-10 minutes.


My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen