Teddy's Stromboli

Updated at: Sat, 15 Jun 2024 12:59:08 GMT

Step 1

Combine all of the dry ingredients in a mixing bowl and mix to combine; mix in water and oil. Allow to rest for 5-15 minutes

Step 2

Knead everything together until gluten is well developed. This should take about 4-5 minutes at medium speed in a mixer with the dough hook or twice that my hand.

Step 3

Cover in an oiled bowl and let rise at room temperature for 45 minutes then move the bowl into the fridge overnight. If you want to eat this tonight skip the overnight in the fridge and let rise for about 90 minutes total at room temperature. The dough should double in bulk.

Step 4

While the dough is in rising prepare your toppings. Traditionally cold cuts like salami and pepperoni would be used for this. However, the sky is the limit here. Just make sure whatever you put in is cooked, dry, and room temperature. Use low moisture cheese wherever possible here so you don't weigh the crust down too much. I personally used fresh mozzarella with great results, although there was a lot of liquid that seeped out.

Step 5

About 2-3 hours before you plan to bake remove the dough from the fridge, punch down and divide as necessary. If you are doing it same day this will be the end of the 90 minutes rise.

Step 6

Atop a greased piece of parchment or baking mat, form the dough into a rough 10x14" rectangle. As you form it the dough will reach a point and begin to contract. let it rest for a few minutes and keep pulling it into shape. Seriously, rests will greatly help the doughs workability.

Step 7

Allow to rest for about 1-2 hours, until the dough has come to room temperature. Reduce this to about 30 minutes if you skipped the refrigerator earlier.

Step 8

Place your topping evenly over the dough leaving a 1-2 inch gap free along the long ends of the dough. If you decide to put sauce be very light with it. Be careful not to overfill or it may be difficult to seal the dough.

Step 9

Starting from one of the long ends fold the edge over to start the roll and use the parchment or baking mat to help roll the dough over like a jelly roll. About an inch before the end of the roll stop and pull the undressed side up onto the roll. Pinch to seal. If necessary use water or egg wash. Roll the ends under the roll.

Step 10

Place on the prepared baking sheet; cover and let bench proof for 20-30 minutes. The dough should feel room temperature and poof slightly.

Step 11

Just before baking baste the outside with olive oil or egg wash and sprinkle with a little salt and freshly ground black pepper. Slash 3 to 4 shallow slashes with a very sharp knife or razor blade to allow for some expansion. If you aren't comfortable with slashing it don't worry it is mostly esthetic.

Step 12

Bake for 15 minutes at 450°F then reduce the heat to 400°F and bake another 15 minutes. the crust should be a nice golden brown color. if it isn't, let it go a little longer.

Step 13

Allow to rest for 15 minutes before slicing into 1 inch slices.

Step 14

In a sauce pot, combine sauce ingredients and heat to a simmer. Serve warm as a dipping sauce or spooned over the stromboli.

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