I got overwhelming feedback (Hi DSF) about the picture of the stromboli creation M and I have been making for the past few months, so I thought I’d address it in detail.
I will go back and gush some more about the wonder of the method taught by Artisan Bread in 5-Minutes a Day. It is freaking fantastic and makes me wish even more fervently that bread was a vegetable. The loaves we turn out form the basic recipe are so good; I honestly can’t justify buying a loaf from a store for both price and taste considerations. LOVE, LOVE, LOVE.
One time we had a little dough leftover and some ricotta cheese in the fridge and decided to try the dough for Stromboli. And hence, deliciousness was born!
Here is our basic method:
- Weigh out 6oz of dough for each person. This gives a decent dinner size portion.
- Roll out to a thin oval. It should be pretty thin to get a good size final product but not so thin that the dough will falter under topping pressure
- TRICKY part, transfer to parchment on a pizza peel or sheet.
- Top it in the center. A layer of drier toppings should go on the dough first.*
- Where this recipe wins me over is in flair! For the braided effect cut slits on either side of the toppings.
- Pull the top and bottom flap toward each other.
- Alternating sides pull each strip to the opposing sides.
- On the final flap, tuck any loose ends.
- Bake at 425 for about 30min.
We’ve probably done this four or five times now and have been happy each time. I want to make ham and cheese sometime…I think that’d be delicious.
* Caution not to use too juicy of ingredients or too much sauce. I lew too close to the sun tonight and made bit of a mess on the pizza stone.