- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
|1¼ cup||Bread Flour|
|½ cup||105 Degree Water|
|1× 1¼ tsp pkg||Active Dry Yeast|
|1 Tbsp||Kosher or Sea Salt|
|2 Tbsp||Extra Virgin Olive Oil|
|8 3||1/2" Diameter Slices Hot Italian Capicola|
|8 3||1/2" Diameter Slices Pepperoni|
|8 3||1/2" Diameter Slices Genoa Salami|
|8 3||1/2" Diameter Slices Provolone Cheese|
|1||Large Egg, beaten with 1 tbsp water|
In a 1 cup measuring cup, combine the water and honey. Stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn't proof (get foamy) pour it out and start again as it is important to have a live yeast mixture. Meanwhile, place 1 cup of flour and salt into a sifter, then sift into a medium bowl of a stand mixer. Make a well in the the flour and pour in the olive oil and yeast mixture. Turn on the mixer, fitted with dough hooks, to high speed. Continue kneading until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks. Scrape the sides of the bowl to move flour into the path of the hooks as needed. Turn the dough out onto a lightly floured surface and knead until smooth, but still slightly tacky, adding flour gradually as needed to reach the slightly tacky state, 3-5 minutes. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap or cloth and set in a warm, draft free place until nearly doubled in size, 1-1 1/2 hours.
Stromboli construction and baking:
Heating the oven to 450 degrees and lightly oil a baking sheet. Meanwhile, remove the dough from bowl and divide into 2 equally portions. Form each portion into a ball. Lightly flour a work surface, then working with one ball at a time, flatten the ball into a disk. Using hands and a rolling pin, work the disk into a 1/8 inch thick disk 10-11 inches in diameter. Using a 10 inch dinner plate as a form, center the plate on the dough disk and use a sharp knife to trim and discard the excess dough, then remove the plate. Place four of the provolone slices, overlapping, across the lower half of the disk, leaving a 1/2 inch margin between the provolone and the edge of the disk. In a similar manner, layer 4 slices of capicola, 4 slices of salami, 4 slices of pepperoni and 4 slices of Genoa salami, respecting the clean margin along the edge. Lightly brush the clean margin with some of the egg wash and fold the upper half of the disk over the lower half, pressing the edge together to seal. The tines of a fork can be used to a crimped edge for visual appeal. Remove the newly formed Stromboli to the lightly oiled baking sheet and repeat with the remaining dough ball. Lightly brush the tops of each of the Stromboli with some of the egg wash, being careful not to allow any of the egg to seep under the Stromboli. This will tend to cause the Stromboli to stick to the baking sheet. Cut 2-3 1 inch slits into the top of each Stromboli to allow steam to escape. Place the baking sheet in the center of the oven and bake until golden brown, 30-40 minutes. Serve immediately if serving with a fork and knife, or allow to cool slightly if serving as sandwiches to avoid burning your mouth. The Stromboli may be served accompanied by a spicy marinara sauce for dipping.
Stromboli is basically the traditional and more tasty Italian version of the commercially produced stuffed pizza. This version contains the Italian luncheon meats that we find most appealing and which are most traditional. Likewise, the amount of cheeses and meats can be varied. We find these amounts satiate our appetite. You may add almost any content to your taste however, that whatever you stuff this sandwich with keep it kind of dry. My wife likes it served with a spicy tomato sauce for dipping.