Stromboli Recipe

Bloom yeast

Combine warm water, sugar and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add the foamed yeast mixture and olive oil. Mix until a shaggy dough forms, about 2–3 minutes on low speed (or by hand).

Knead

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or 5 minutes in mixer on medium-low). If dough is sticky, sprinkle up to 2 tablespoons additional flour, but keep dough slightly tacky.

First rise

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Cook sausage

While dough rises, brown the bulk Italian sausage in a skillet over medium heat, breaking into small pieces, until cooked through (no pink remains). Drain off excess fat and let cool slightly.

Prepare cheeses and pepperoni

Shred the mozzarella and grate the romano. If pepperoni slices are large, halve them. Mix the cooked sausage, pepperoni, shredded mozzarella and grated romano in a bowl. Stir in the 3 tablespoons marinara to moisten the filling and add freshly ground black pepper. Add sliced basil if using.

Preheat oven

Preheat oven to 425°F (220°C). Place a rimmed baking sheet or pizza stone in the oven to heat.

Shape dough

When dough has doubled, punch it down and transfer to a lightly floured surface. Roll or stretch into a rectangle about 12 x 10 inches (30 x 25 cm) and roughly 1/4 inch thick. Keep edges slightly thicker so filling doesn’t leak.

Add filling

Spread the filling in a line down the center lengthwise, leaving a 1–1.5 inch border on each long side and about 2 inches at each short end. Do not overfill.

Roll and seal

Fold one long side of dough up and over the filling, then roll toward the opposite long side to form a tight log. Pinch and seal the seams and ends; tuck ends under the log to prevent filling from escaping. Place seam-side down on a piece of parchment paper.

Egg wash and season

Whisk the egg with 1 teaspoon water. Brush the top of the stromboli with the egg wash. Sprinkle dried oregano and coarse sea salt over the top.

Score vents

Make 3–4 small diagonal slits across the top with a sharp knife to allow steam to escape while baking.

Bake

Transfer the stromboli on the parchment to the preheated baking sheet or pizza stone. Bake at 425°F (220°C) for 20–25 minutes, until crust is golden brown and internal temperature reaches about 190°F (88°C). If top browns too quickly, tent loosely with foil.

Rest and serve

Remove stromboli from oven and let rest 8–10 minutes so filling sets. Slice into 1-inch thick pieces. Serve warm with extra marinara sauce for dipping.