The Stromboli pizza recipe is a must for every housewife. All because this interesting and, of course, incredible delicious pastries will become one of the most desired in your home. The dish will especially appeal to lovers of classic pizza. But before proceeding to study it, a few words about the appearance of the Stromboli recipe.
Where did the name come from
What can be said about this pastry, except that it is a pizza decorated in the form of a roll, which is very easy to create at home and surprise guests or your loved ones? Why is the dish named so frankly in Italian?
The history of the creation of the recipe "Stromboli" sends us back to the fifties of the last century. The film of the same name led one of the chefs of an American restaurant to name his new dish "Stromboli". And one of the active volcanoes on the island of Sicily is called by the same sonorous name. What do a volcano and a Stromboli pizza recipe have in common? Everything is quite simple and banal, especially for a person with a developed imagination. Before sending the pastries to the oven, cuts are made on the top of the product, and during the baking process, the filling flows out of them in flashes, soaking the top layer. Thanks to this moment, the pizza roll was named "Stromboli". The recipe became popular, quickly sold to the masses.
The classic cooking
Don't be intimidated by the large number of titles. The result is a great pizza roll with an Italian accent. In fact, the Stromboli recipe is easy. We will simply describe in great detail all the necessary points. You want to taste it original dish? Then we proceed to study the recipe "Stromboli" with a photo of the finished appetizing dish.
For the base
The following components are required for the test:
- 250 grams of flour;
- water - 150 milliliters;
- a pack of dry yeast - ten grams;
- olive oil;
- a pinch of salt.
sauce ingredients
For the sauce you will need:
- tomatoes in own juice- 300 grams;
- half an onion;
- 2 cloves of garlic;
- a quarter teaspoon of sugar;
- seasonings (basil, oregano, ground black pepper and salt) - to taste;
- olive oil - 2 tablespoons.
Filling
For the filling you need the following products:
- bacon (smoked) - 100 grams;
- ham (sausage) - 150 grams;
- 2 bell peppers;
- leek - 50 grams;
- champignons - 3-6 pieces;
- hard cheese - 100 grams;
- soft cheese- 200 grams;
- a tablespoon of olive oil;
- a teaspoon of butter.
To grease the product before baking:
- olive oil - 2 tablespoons;
- two cloves of garlic;
- half a teaspoon of herbs.
Step-by-step recipe "Stromboli" with a photo of finished baking
Action algorithm:
- We prepare dough for dough from yeast dissolved in warm water with the addition of sugar. We introduce flour (1 tablespoon of the entire norm), mix and leave in a warm place for five minutes.
- Pour the remaining flour into a deep bowl, pour a spoonful of oil. We introduce the risen liquid dough. We knead the dough and leave it under a clean towel again in a warm place, but now for 20 minutes.
- While the dough is coming up, we do not waste time, but proceed to create the sauce. We turn canned tomatoes into puree (it will be convenient to use a blender). Finely chop the onion, fry olive oil three minutes. Add crushed garlic and tomato puree. Pour salt, sugar, herbs and, after mixing, keep the sauce on the stove for another minute. We take it off the fire.
- Chop the leek and lightly fry in olive oil with butter.
- Chop peppers, bacon and sausage into small pieces.
- Mushrooms are beautifully cut into thin plates.
- Three hard cheeses on a fine grater.
- Grind soft cheese with a coarse grater.
- We take out ready dough(it went up). We crush him. We leave for five minutes. Sprinkle the cutting surface with flour. Now roll out the finished dough on it. We form a rectangle from it.
- Lubricate the surface of the resulting rectangle with the cooled sauce. The next layer over the entire surface is soft cheese.
- On half the layer we lay meat ingredients, vegetables and mushrooms. Top everything with hard cheese. We form a roll of dough with filling.
- We put the workpiece on a baking sheet, we continue to create a masterpiece.
- We make several cuts along the top of the roll (obliquely, like in loaves).
- Press the garlic through a press. Mix it with herbs. Pour everything with olive oil and mix. Now we coat the top of the formed product with this fragrant oil with herbs and garlic.
- We heat the oven to two hundred degrees and bake the product for 15 minutes.
- Ready baked goods served with hot sauce Chile.
Tired of pizza and burgers, want something new? Something tasty and satisfying. Fast and easy to prepare. With a crispy crust juicy stuffing and thick sauce. How about stromboli? This is a popular dish. Italian cuisine: closed pizza rolled up. Due to the specific shape, the filling is very juicy, and the dough is soaked with sauce.
There are many variations of stromboli. In this article, we offer a canonical recipe for dough and sauce and a traditional combination of ingredients for the filling.
History of the dish
The stromboli pizza recipe is based on a typical Italian combination of products: thick tomato sauce, spicy sausages and a lot of cheese. There is a version that it got its name in honor of the Stromboli volcano, because the sauce poured out through cuts in the dough like lava. According to another theory, it was invented by an Italian who emigrated to the United States and named it after Rossellini's film Stromboli, God's Land. Be that as it may, the dish turned out to be very tasty and won universal love. And here's what you need to know if you are going to cook it.
Three golden rules
To make a real stromboli pizza, there are three things to remember.
Sauce. Forget store-bought ketchup. The sauce is an important part of the dish, and making it yourself is not difficult at all. In the summer we advise you to take for him fresh tomatoes- juicy, soft, fleshy. In winter, it is better to use canned tomatoes - you can buy them in any supermarket.
Cheese. The unspoken rule of Italian cuisine is that you must put at least two types of cheese on pizza. And one of them is definitely mozzarella. Stromboli is no exception in this regard.
Dough. The same principle applies here as with the sauce: you can buy ready-made store-bought, but it's better to cook it yourself. It is not difficult, the main thing is to knead it properly so that it is saturated with oxygen.
Stromboli dough
So, with the test and start the recipe for stromboli. We offer a classic yeast version. We will give the ingredients based on two pizzas. And believe me, this is not much - you yourself will not notice how you eat everything!
You will need:
Flour - 4 cups;
Dry yeast - 1 sachet;
Sugar - 1 tbsp;
Salt - 1/5 tbsp;
Vegetable oil - 1 tablespoon;
Water - 1 glass.
Cooking:
Pour a glass of warm water into a deep bowl. Add sugar, salt and vegetable oil there. Mix thoroughly.
Pour the yeast into a bowl and leave for 20 minutes. Important: the water temperature should not be higher than 50 degrees, otherwise the yeast will die.
Sift the flour into a bowl. Try to raise the sieve higher: this way it will be saturated with oxygen, and the dough will be soft.
Gradually adding flour, knead the dough until it no longer sticks to your hands.
Cover the dough with a damp towel and leave for an hour in a warm place - near the battery or in the oven at the lowest temperature.
Stromboli Sauce
Stromboli is a dish with many variations. But there is a sauce recipe that goes well with almost any ingredient.
You will need:
Tomatoes (fresh or canned) - 450 gr;
Garlic - 2 cloves;
Sugar - 1 tbsp;
Salt - ½ tbsp;
Dried oregano - ½ tbsp
Cooking:
Remove skins from tomatoes and place in a saucepan.
Add salt, sugar and some olive oil.
Cook over low heat for 10-15 minutes.
When the sauce has evaporated and thickened, put in the oregano and finely chopped garlic.
Cook, stirring, for another 5 minutes.
If you want to get a completely homogeneous mass, you can beat it with an immersion blender at the end. But in an authentic stromboli recipe, pieces of tomatoes come across in the sauce, and this is considered normal.
Filling
This combination is considered a classic, but you can add something of your own to it and find new interesting combinations of flavors.
You will need:
- Ham - 250 gr;
Raw smoked sausage - 150 gr;
Mozzarella - 300 gr;
Parmesan - 100 gr;
Tomato - 1 pc.;
Onion - 1 pc.
Cooking:
Slice the ham and sausage. It can be not too small - after all, you will still cut the stromboli later.
Chop the onion and pour boiling water over it for a couple of minutes - so that the bitterness is gone.
Grate the cheese on a medium grater.
Divide the dough into two parts. Roll each into a circle with a diameter of 25-30 cm.
Pour the sauce over the dough, sprinkle with cheese and lay out the filling. At the edges, leave indents of a couple of centimeters - they will be needed to roll up the pizza.
Wrap the dough in the form of a roll or an envelope. The form can be any. To make the edges stick together better, brush them with a beaten egg.
Place roll seam side down on a floured baking sheet. Make slits on the top so that the pizza does not burst in the oven.
Bake for 20 minutes at 200 degrees.
Your perfect dinner
As you can see, stromboli pizza roll is no more difficult to prepare than regular pizza or a pie. The main thing is to fill your hand in rolling the roll. And if you are too lazy to cook, you can order it: in Ufa, stromboli is not the most common dish, but it is available in several Italian restaurants. For example, in "Gusto": here the menu includes very tasty stromboli - from classic to the most unusual. With salmon and milia, bacon and parmesan, beef and eggplant... There are even vegetarian options - with bell peppers, mushrooms, olives. So if you want to try something new, we highly recommend stromboli - great choice to diversify your daily menu.
Let's start with a test. It's simple. Pour water into a container, add sugar, salt and vegetable oil. Stir the liquid until the sugar and salt dissolve. Throw in a packet of dry yeast.
Let the yeast swell for 10-15 minutes. This must be done, as it happens that you have already kneaded the dough, and the yeast turns out to be “dead” and the dough does not rise and suddenly goes into the trash.
The water should be warm (but not hot, otherwise the yeast will “die”, 50 degrees is enough). But this is for a fluffy pizza. With thin dough other nuances. Now not about that, the stromboli will be lush.
! Sugar must be dissolved, only in this way the yeast will work well. Sweet medium is great for yeast.
Sift the flour through a sieve. It is advisable to keep the sieve higher above the container where the flour is poured, since the longer the flour “flies”, the more it will be saturated with oxygen, this is important. So the dough will turn out much better and more pliable.
Gradually mixing the flour, knead the dough. The dough should be elastic, soft and not stick to your hands. We cover the dough with a damp towel and leave it for an hour and a half in a warm place (for example, near the battery or in the oven at the minimum heating temperature)
The towel must be damp so that the dough does not dry out.
While the test was over, they forgot about it. Let's get the sauce.
In a saucepan, which is heated over medium heat, put the tomatoes in their own juice. If the tomatoes are whole, then they must be mashed.
In summer, it is better to use fresh tomatoes for the sauce, after removing the skin from them. In winter, tomatoes are disgusting, so it's better to buy jars of tomatoes, it's tastier.
Add salt and sugar to tomatoes
The amount of sugar must be adjusted depending on the acidity of the tomatoes. If sour, add more.
Let's add olive oil.
Stirring occasionally, simmer the sauce until thickened, 15-20 minutes. After 10-15 minutes after the start, add oregano and garlic (squeeze or chop). Prepare by stirring.
The sauce can be blended with an immersion blender. But it’s already so chic, on the contrary, it’s cool that pieces of tomatoes will come across there.
Let the sauce cool down
We are preparing the stuffing. Everything that can be cut, we chop, that can be grated, we rub.
Finely chop the onion and pour boiling water for a couple of minutes to remove the bitterness. Personally, I love onions on pizza for a crunch. You may not add.
It is not necessary to cut finely, Stromboli pizza is then cut into pieces, so both the sausage and the ham itself will then be cut into pieces
Now we collect Stromboli. When the dough came up, that is, it increased by 1.5-2 times. We knead it, releasing air and divide it into two parts. This dough makes two pizzas with a diameter of 28-30 cm or two weighty Stromboli pizzas. Roll out the dough into a fairly thin oval.
First lay out the grated cheese. There should be cheese on the bottom, as they will then become the top, since we closed pizza flip seam down.
Then lay out the ingredients individually, preferably alternating meat and vegetables. In the middle, do not forget to sprinkle with grated oregano. Sprinkle with parmesan (if any). Smear a couple of tablespoons of sauce
We spread the filling not to the very edges, since the edges are useful for “sealing” Stromboli.
Now we collect our "roll". You can certainly really roll up the roll. But personally, I like the dough to be around the filling. It really tastes better after eating. AT common dough fold as in the picture and pinch the edges.
We turn the resulting roll onto parchment seam down or a baking sheet sprinkled with flour or greased with oil (preferably flour).
We make cuts on top so that excess air comes out through them and the pizza does not explode in the oven. In addition, cheese can flow out through these holes (that's why we put it first, after turning it over it turned out to be on top) like from a volcano (well, like the Sicilian volcano Stromboli), and this is picturesque.
Top Strombley should be smeared with beaten egg yolk, mixed with a tablespoon of water (for ruddiness).
We bake Stromboli for 15-20 minutes in the oven, heated to 200-220 degrees.
Let the pizza cool down and cut into pieces.
That's all. A lot has been written, but really making pizza is easy, the main thing is to fill your hand.
Everyone bon appetit. Enjoy life and food.
Stromboli is a pizza roll. But some call it bread. This is how bread can be - with filling. No wonder, given that the Italians - big fans of bread and big dreamers - all invent and invent new varieties of it. Only an Italian head could come up with the idea of making pizza-bread-pie in honor of the Stromboli volcano (which is alive and well and active in Sicily).
Why in honor of the volcano? Before baking, cuts are made in the dough, due to which, under the influence of temperature, the filling “erupts” from the holes and flows down the walls of the roll like “fire-breathing lava”. Delicious spectacle!
Active time: 55 minutes / Total: 2 hours / Yield: 4 servings
Ingredients
for the test:
- flour ( top grade) - 250 - 270 grams
- active dry yeast - ½ teaspoon
- warm water - 170 ml
- vegetable oil - 3 tablespoons
- salt - ½ teaspoon
For filling:
- mozzarella cheese - 150 grams
- raw smoked sausage - 200 grams
- for lubrication:
- yolk - 1 piece
Cooking
Pour dry active yeast into a deep cup. Pour the water. The water must be warm.
While stirring, dissolve the yeast in the water. Add vegetable oil to the mixture.
Salt and stir again.
Sift half of the flour through a sieve.
Stir with a whisk for uniformity. Then sift the second portion of flour.
Knead the dough, put it on a cutting board sprinkled with flour, and, if necessary, adding flour, form a soft mass. Knead the dough for about 10 minutes.
Form the dough into a ball, grease vegetable oil and put in a deep bowl.
Cover the cup with the dough with cling film or cellophane, leave to rise in a warm place for 45-60 minutes.
After this time, the dough will double in size.
The rise of the test is such an enchanting moment. It's like alive.
Transfer the risen dough to a cutting board dusted with flour, lightly knead and roll into a layer in the shape of a rectangle 30 by 45 cm.
Lubricate the dough sheet arbitrarily tomato ketchup(can be an even layer, or you can - stripes).
Cut mozzarella cheese into slices. Lay random slices of cheese on a layer of dough on top of ketchup.
raw smoked sausage also cut into thin slices. Lay them randomly on top of the cheese.
Fold the dough over on both sides. Roll up.
Place roll seam side down on a baking sheet lined with baking paper.
With a sharp knife, make diagonal cuts about 1 cm deep randomly along the entire top of the pie.
Brush the top and sides of the pie with the beaten yolk, but be careful not to brush the cuts.
Bake a pie in the oven. The baking temperature is 200 degrees. Baking time about 35-40 minutes.
During baking, about 15 minutes after placing the cake in the oven, you can observe the most interesting thing: “lava erupts” from the cuts.
The volcano Stromboli has awakened! That's very beautiful!
On a note
- you can experiment with the filling, the main thing is to have cheese and ketchup (there are already so many recipes for stromboli today that you can write the name of the pie with a small letter - not as a proper name, but as a type of pastry)
- stromboli can be served warm or cold
Stromboli, or pie-volcano, - unusual and unusual delicious pastries. It is appropriate to serve it as a full-fledged lunch or dinner in the company of good wine.
