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Stromboli pizza

Stromboli pizza


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Stromboli Pizza Recipe by of 07-02-2015 [Updated on 05-04-2019]

That of the Stromboli pizza, despite its very Italian name, is a very famous American recipe, it is a pizza rolled and stuffed with different ingredients. It would seem to have origins in the Italian-American community of the early 1950s, in fact at that time the film Stromboli (Land of God) by Roberto Rossellini was released; film that was a huge success in the United States, especially for the love story between the director and lead actress Ingrid Bergman. Despite its origins, Stromboli pizza is prepared with the typical ingredients of Mediterranean cuisine: a classic pizza dough stuffed with mozzarella, tomatoes, vegetables, cold cuts. The filling lends itself to numerous variations to be reinvented every time, according to our tastes or according to what we have in the fridge! Preparing Stromboli pizza made me want to visit the famous volcano, also because Carolina, one of the girls who works with me, always tells me about her passion (she defines it as “strombolite”) for this wonderful island. For today, however, I enjoy a nice walk in Venice and, if the weather is mild, I would also like to take a tour of the islands. Well friends, I greet you and wish you a good day.

Method

How to make stromboli pizza

Prepare the pizza dough by putting the flour in a bowl, make a hole in the center and put the yeast dissolved in the water
Then knead once the flour has absorbed all the water, add the oil and salt
Knead until you get a smooth dough, then transfer it to a bowl, cover and let the dough rise for 2 hours.

On a floured pastry board, roll out the dough into a rectangle. Then cover with the tomato and season with salt and oil

Cover with slices of salami, mozzarella and provolone

Roll everything up

Seal the ends of the roll well, then transfer to an oiled pan and cover with a drizzle of oil and sprinkle with Parmesan.

Bake in a preheated oven at 200 ° and cook the stromboli pizza for about 40 minutes

Remove from the oven, cut into slices and serve


Pizza Stromboli, the super explosive rolled pizza!

by Sara Suardi Editorial staff

When we talk about Stromboli pizza we refer to the rolled pizza born in Philadelphia, which contains within it a spiral of flavors, ready to erupt when each slice is cut.

If you are wondering why a pizza with the name of an Italian island, and of the homonymous volcano that lives there, is actually an American creation, do not worry, everything has an explanation and now we will clarify your ideas.

Pizza Stromboli: the origins

The Stromboli pizza was born in the 1950s in Philadelphia, in the local Essington Pizzeria, which became Romano & # 8217s Pizzeria and Italian Restaurant in 1950. Its owner, Roman Nazarene, who emigrated to America in 1923, had already become famous for his special Tomato Pie, when he was still selling pizza on a traveling cart on the streets of Washington Street in southern Philadelphia, but the brilliant idea dates back to the & # 8217winter of 1949. At the time Nazzareno began experimenting with a new sandwich using the pizza dough and stuffing it with Italian cured meats, peppers and cheeses which he rolled into a sausage.

Initially this sandwich did not have a name, but a local resident and regular customer, William Schoefield, suggested that he call him Stromboli. It was 1950 and the press was relentlessly churning out scornful news about the love scandal between the actress Ingrid Bergman and the director Roberto Rossellini, fell in love during the shooting of the film Stromboli. Moral indignation across the country followed when Bergman left her husband and daughter for Rossellini and gave birth to a son out of wedlock. Influenced by the scandal and international publicity, Mr. Schoefield suggested: & # 8220Why don't you call it & # 8230 Stromboli? & # 8221 and the name stuck!

The original menu of Romano & # 8217s from 1954

Stromboli pizza recipe

The Stromboli pizza is prepared with the classic pizza dough, which is stuffed with delicious ingredients and then rolled to form a long salami of leavened dough. In addition to being very appetizing, the Stromboli pizza is reminiscent of the eruption of a volcano, whose lava comes out with each cut showing tomato, stringy cheese and all the flavors of the Italian peninsula. A delicious rolled pizza to fill according to your tastes and what you have in the refrigerator. This year the Stromboli pizza turns 75 and what better way to pay homage than to prepare it at home?

Ingredients for the dough

500 g flour 00
250 ml water
12 g brewer's yeast
10 g fine salt
1 tablespoon extra virgin olive oil

Ingredients for the filling

300 ml of marinara sauce (tomato sauce flavored with garlic and oregano)
Spicy salami, ham, coppa or other cured meats to taste (choose one)
150 g mozzarella or other stringy cheeses
1 bell pepper
Basil to taste
Extra virgin olive oil
Salt and pepper

This is the filling that recalls the original filling, but you can put onions, olives, anchovies or other ingredients you are fond of, the watchword "explosion of taste", then unleash your imagination to create the tastiest and most delicious combinations but be careful not to mix too many flavors.

Method

To make the Stromboli pizza, start withdough, then crumble the yeast in a small bowl with the water and mix so that it dissolves. In another large bowl, sift the flour, add the salt, extra virgin olive oil and add the water and yeast emulsion, start kneading with your hands or with the help of a fork. Continue to knead until you get a smooth and soft but consistent dough, form a ball and place it in a large bowl, cover with cling film or a damp cloth and place in a warm place, for example the oven turned off with the light on and leave rise for a couple of hours, the volume of the dough must double.

Meanwhile, prepare the ingredients for the filling, fry a clove of garlic in a pan with a drizzle of oil, add the tomato puree and season with salt, pepper and oregano. Cut the pepper and cheese into cubes and the cured meats into slices.

After the rising time, place the dough on a floured pastry board and roll out with a rolling pin a rectangular sheet of about 50 x 45 cm. Sprinkle the marinara sauce on the pastry being careful to leave a frame of a couple of centimeters. Spread the salami you have chosen over the entire surface and finish with cheeses and peppers. Brush the edges with a little water to be able to close the roll better. Finally, perfume the filling with some basil leaves, rolled up the sheet from the longest side and seal the ends well. Transfer the rolled pizza to a baking sheet lined with parchment paper. Brush the surface with oil and bake in a preheated static oven at 180 ° C for about 1 hour (if in a convection oven at 160 ° C for 50 minutes). When cooked, take the rolled pizza out of the oven and serve it by cutting it into slices.


Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt, yeast and olive oil into the warm water.

If mixing by hand:
Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until the dough comes together in a ball. Turn onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and well combined, and the dough ball is smooth and shiny. It’s important to note that dough that uses regular flour would be stretchy after kneading due to the gluten proteins strengthening during the kneading process. However, gluten-free flour will perform differently due to the absence of protein in the flour.

Cover with plastic wrap (cling film) and leave to rise in a warm place for 1-2 hours.

If using a mixer:
Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing at the same speed for 5-10 minutes, or until the dough is firm and combined.

Cover the dough with plastic wrap (cling film) and leave to rise in a warm place for 1-2 hours.

When the dough has roughly doubled in size, divide it into 4 or 3 equal portions each weighing 8.8 / 11.6oz (250/330 grams). The dough may collapse at this stage, but don't panic - this is normal at this point.

In a well-floured, airtight tray, leave the dough portions to rise for a minimum of one hour and up to a maximum of five hours, or until the dough balls have doubled in size.

To shape each piece of dough into a pizza base, place the first dough portion onto a well-floured pizza peel. Gluten-free pizza dough is much more delicate than conventional pizza dough, so handle the dough carefully to avoid tearing it. Press down into the dough using your fingers to flatten and spread the dough into a base, making sure not to press into the very edge of the dough so that a thicker crust can form once it cooks. You can also gently stretch the dough sideways by pressing your palms on either side of the dough and slowly pulling your hands away from each other. Take care not to tear the dough.

When the base is stretched out to a thickness of a ¼ inch (5mm), pick up the pizza peel and give it a gentle shake to ensure the base is not sticking to the peel before you start adding the toppings. Follow our 10 Tips for Launching the Perfect Pizza to avoid dough sticking to the peel.

Fire up your Ooni pizza oven. Aim for 842˚F (450˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Launch the pizza into the oven, turning it every 20-25 seconds to ensure it cooks evenly.

The gluten-free dough crust may appear to be cooked before it actually is due to the color the crust develops as it cooks, so don't be afraid to bake the pizza a little longer. The base may also burn a little on the edges as it cooks through simply dust those little burnt spots off after cooking.


Pizza Stromboli, the rolled pizza

There Stromboli pizza it's a rolled pizza from US origin, created in 1950 in Philadelphia following the release of the film of the same name. The Stromboli pizza is a very tasty pizza, from Italian American flavor, prepared with the traditional Pizza dough Italian, stuffed, rolled and obviously baked.

The most famous filling for Stromboli pizza has a distinctly Mediterranean taste: tomato sauce, mozzarella, salami, anchovies, capers. However, as with traditional pizza, this rolled pizza also exists numerous variations, you can experience the flavors you like best. The basic criterion of this pizza provides, as anticipated, the use of a classic pizza dough, the drafting in a sheet, which is then stuffed, rolled and baked. The result is a very tasty pizza roll!


Stromboli Pizza - Recipes

Stromboli pizza

  • for the pasta (click herefor the recipe)
  • 450 g of mozzarella
  • 200 g of thinly sliced ​​cooked ham
  • 30 g of butter
  • 250 ml of tomato sauce
  • 2 tablespoons of grated Parmesan cheese

Prepare the dough then divide it into two equal parts.
Roll out each of the two parts with a rolling pin on the floured work surface, forming two equal rectangles 35X30 cm approximately.
Put the tomato puree, mozzarella and ham on the surface of the two rectangles of pasta, leaving a 1 cm border empty.
Starting from the edge, wrap the first rectangle of dough on itself forming a cylinder.

Do the same thing with the second rectangle of dough.
Arrange the two cylinders on a baking sheet covered with parchment paper, prick the surface with the teeth of a fork in several places.
Brush the surface with melted butter and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 200 & # 176 for about 30 minutes (the surface must be golden and the mozzarella must come out a little on the surface).
Serve sliced ​​diagonally.
see also the other recipes --- & gt


Put it in a large bowl flour and dry yeast, mix and make a hole in the center.

Add gradually lukewarm water, honey and extra virgin olive oil and and start mixing with a spoon.

Transfer the dough to the work surface floured and knead vigorously for a few minutes.

Put the dough in one floured bowl, cover with cling film and avoid them at room temperature for about two hours.

After the leavening time, resume thedough by deflating it with your hands then create a rectangle on the floured work surface.

Spread the tomato puree on top of the rectangle keeping to an edge about the perimeter.

Put the slices of cheese thinly cut and the baked ham.

Put on top baked ham also the olives and anchovies in oil then roll up the rectangle from the long side and close it by pinching with your fingers.

Put the Stromboli pizza slightly curved on a baking sheet with parchment paper and brush the surface with extra virgin olive oil.

Cook the Stromboli pizza in static preheated oven at 180/200 ° for about 45 minutes.

Remove the Stromboli pizza from the oven and let it cool down a bit before cutting it.

VARIANTS AND ADVICE

You can also use fresh brewer's yeast, you will need to use about 8 g.

You can replace honey with a teaspoon of sugar.

You can vary the stuffed with Stromboli pizza as you wish.

If you liked this recipe, maybe you might also be interested in l & # 8217EASY PIZZA DOUGH or the PIZZA LIKE IN A PIZZERIA or even the BEER PIZZA.

Maybe they might also interest you HOW TO REPLACE BEER'S YEAST or also ALL TYPES OF YEAST.


To prepare the rolled pizza first of all mix the water and the oil then in a bowl sift the flour with the dry brewer's yeast.

Add a part of water and oil and begin to knead with your hands or with a fork, gradually adding more liquid.

Add salt only after having incorporated all the liquid.

Depending on the type of flour used, more or less liquid could be needed so adjust accordingly, keep in mind that the dough must be soft but elastic, not liquid.

Flour the bottom of a large bowl e let the dough rise for at least 4 hours until doubled.

Meanwhile, prepare the dressing, season the tomato puree with salt, oregano and oil and set aside.

Cut the olives into slices, the anchovies into small pieces and the chopped capers.

Also cut the mozzarella into pieces, leaving it to drain from its liquid in a tightly meshed collar.

Once the dough has doubled in volume roll it out with a rolling pin in a rectangular sheet as thin as possible, cover with the tomato sauce.

Spread the olives, capers and anchovies over the entire surface and complete with the pieces of mozzarella, leaving a couple of cm free on the entire edge.

Roll up the pizza rolled up or stromboli pizza from the longer side and placed on a baking sheet lined with parchment paper.

Brush the surface of the pizza rolled up with the remaining tomato sauce and a few tablespoons of extra virgin olive oil.

Bake in a hot oven at 190 ° for about 50 minutes checking the degree of cooking and browning, remove from the oven and let it rest for 10 minutes before cutting into thick slices.


Shutterstock

Turkey or chicken pot pie made with pizza dough takes comfort food to another level. Make a typical pot pie or opt to bake ramekin pot pies for a party or to please little tykes. Keep it traditional with peas and carrots or go Mediterranean (think olives, artichokes, and tomatoes) like in this recipe.

Get the recipe from Taste of Home.


Stromboli pizza

1. Mix the flours in a fountain: pour the dissolved yeast in half a glass of water, after a couple of minutes add a pinch of salt and 5-6 tablespoons of oil and mix while kneading. Gradually add the squid ink diluted in a little water. Let rise for 2 and a half hours.

2. Clean the mussels and open them over high heat in a pan with a thin layer of oil, 2 cloves of garlic and parsley. Shell them and keep them warm.

3. Clean the cuttlefish, cut them into strips and pass them in a pan with 3-4 tablespoons of oil, 2 cloves of garlic (to be removed), chopped parsley and mint. After 6-7 & # 8242 add the filleted anchovies.

4. Add the sliced ​​salmon together with 1 mussels. Pour half a glass (of wine and cook 5-6 & # 8242. Rolled out the dough make 4 discs to spread with golden apple and cover with maritime sauce. Put in the oven at 220 & degC for 20 & # 8242.

Dough: White Flour, 350g Durum wheat semolina. 150g Fresh yeast, 25g A pack of squid ink Water, salt, olive oil Coating: Tomato pulp, 300g Cuttlefish, 200g (already cleaned) A dozen mussels 4-5 anchovies Fresh salmon, 150g 4 cloves of garlic Mentuccia , parsley, thyme Dry white wine Olive oil

Difficulty: 3
Cooking time: 20 minutes
Kcal: 649
Proteins: 39
Fats: 16


One bite of our pizza and you’ll know that our dough is something truly special. And, by design, its creation is neither fast nor easy. Because, well, we know there’s no shortcut to greatness.

Bonci uses a 100% organic proprietary blend of heritage stone ground flours produced in Italy. Then we mix the flour with water, EVOO and salt. The dough is then left to rise for 48-72 hours and, when baked, the result is a thick but light and airy crispy crust rich in natural fiber.

And it's the perfect bed for our incredibly fresh and flavorful toppings.

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