Stromboli

Directions

1. In the bowl of stand mixer with a paddle attachment, pour in the water, ideally around 105-115°F. Add the sugar and yeast. Stir to dissolve. (You can also use a handheld mixer to make.)

2. Add the flour mix. Beat on low at first then increase to medium (#4 on the kitchen aid) and beat for 2 minutes, scraping down sides a few times.

3. Transfer the dough with a spatula to a clean work surface, dusted very lightly with flour or preferably tapioca or potato starch, and knead the dough until smooth & soft. (About 30 seconds.)

4. Divide the dough into 2 equal pieces.

5. Take each portion and tuck in the edges towards the center and roll it into a smooth round ball. Cover to prevent it from drying.

6. Roll out the first ball you shape into a rectangle, about 1/4” thick. You can roll on a board/countertop or, roll directly onto parchment pieces that can then be transferred when baking.

7. Fill the center with shredded mozarella cheese and toppings of choice. I like to start with cheese as the base to prevent sogginess.

8. Make sure to leave the edges clean to allow for sealing the Stromboli. Brush with water or egg wash. Fold the shorter clean sides over the filling, then the long sides and seal the edges. Roll the Stromboli over, seam side down on the parchment.

9. Repeat with the other piece of dough. Place on a parchment lined baking sheet.

10. Cover with a kitchen towel or plastic wrap

Rising

Let the Stromboli rest for 20-30 minutes or until they rise and puff slightly. I like to place the sheet pan in my oven, covered with a towel or plastic wrap, with the light on. Preheat oven to lowest setting (170°F) for ONE minute only, turn off and add a bowl of hot water on lowest rack. This creates a great proof box.

Allow to sit in the oven and proof for 10 minutes. Remove and set on stovetop, if possible, while oven then heats.

• Preheat the oven to 450°F. They can be baked on a baking sheet or a pizza stone. If using stone place on the middle rack now.

• When puffed, after 25-30 minutes, cut 3-5 small vents on the top of each. Brush the tops with oil, melted butter or egg wash. I prefer the latter 2 as it keeps the dough softer.

• Transfer to the baking stone if using, or remain on the baking sheet. Bake for 15 - 20 minutes or until golden brown.

• Remove & brush with melted butter. The dough may feel hard at first. Allow to cool 2-3 minutes and it becomes soft again & allows time for the molten inside to cool off a little!