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

filling ideas

For each stromboli you’ll
need about1 heaping cup
of grated melting cheese;
1 cup of any other ingredients
you like, such as salami,
crumbled cooked sausage,
ham, chopped crisp bacon,
sautéed fresh orthawed
frozen spinach (squeeze out
excess water), chopped
parcooked broccoli,
small-diced onion, sautéed or
roasted garlic, chopped olives
or capers; and heated
No-Cook Tomato Sauce

This pizzeria classic only looks
complicated. Basically, it’s a flat
pizza that’s rolled it into a tight
spiral and baked.

Shape and fill the stromboli

1. Prepare your filling. Take the
   dough out ofthe refrigerator.
   Dust a work surface lightly with
   flour, or semolina if using, and
   transferthe dough to the work
   surface.Dustthe doughwith flour
   and press itinto a rectangle with
   your fingertips. Divide the dough in half crosswise. Roll one piece of dough into
   a larger rectangle, working from the center ofthe dough to each ofthe four
   corners and then to each ofthe four sides to even outthe rectangle, until it’s
   1/8to1/4inch thick. It should be approximately 11inches long and 14 inches wide.
   Use more dusting flour as needed.
2. Coverthe surface of a dough rectangle with 1 cup cheese and your additional filling choices, leaving a 1-inch border. Tightly and evenly rollthe 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 underthe loaf. Repeat
   with the second piece of dough. Carefully liftthe long loaves and putthem
   seam side down on a baking sheetlined with parchment. Brush the top ofthe
   loaves with olive oil and loosely coverthe pan with plastic wrap

Let the stromboli warm up
Leave the loaves atroom temperature for about11/2hours. 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
Heatthe 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 allthe way down through the filling to release any
air pockets. Bake untilthe crustturns a rich golden brown, 20 to 30 minutes,
rotating the pan afterthe first10 minutes for even baking. Let cool for atleast
5 minutes before slicing and serving with the heated tomato sauce on the side
for dipping. —Peter Reinhart