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Note: You will be able to freeze half of this dough for another time. Otherwise, just use half the recipe
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Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. A
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dd the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
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Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 -14 inch square.
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Preheat a pizza stone in a 450 degree F oven for ½ hour.
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Add the filling to the stromboli beginning with the cheese, layering the filling ingredients down the center line of the dough.
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Bring the edges of the dough to the center of the stromboli, covering the filling.
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Pinch the dough edges and ends together to seal. Gently roll the entire stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom.
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Cut 3 one inch slits, evenly spaced, in the top of the stromboli dough for venting. Shake the peel to make sure the stromboli moves freely on the cornmeal.
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Slide the stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for 20 minutes or until the top is evenly golden brown and the bottom is well done.
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Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.