Rolled, then sliced
Stromboli
Homemade stromboli: pizza dough rolled around pepperoni and mozzarella, baked seam-side down, and sliced. Not a calzone.
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Stromboli is the rolled pizza. Philadelphia made it famous. The photo is the dough, not a finished roll, because a baked stromboli is not the same shape as the pies on this site. Start with New York Pizza Dough.
What to buy
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Low-Moisture MozzarellaCheck Amazon.comToppings
Hormel PepperoniCheck Amazon.comToppings
King Arthur Bread FlourCheck Amazon.comBread Flour
Check Amazon.com
Locatelli Pecorino RomanoCheck Amazon.comHard Cheese
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Rectangle, not a circle. Cheese and pepperoni in an even layer. A bare border so the seam can stick. Roll tight. Seam underneath so it does not open in the oven. A little Cento Certified San Marzano Tomatoes inside is optional. A lot of sauce makes a soggy spiral.
220°C (425°F) is cooler than a pizza on a steel, on purpose. Twenty minutes, maybe a bit more, until the outside is brown and the center is not raw dough. Locatelli Pecorino Romano inside is enough salt. Let it stand before you cut or the cheese runs out with the knife.
Common questions
- How do you make stromboli?
- Roll New York Pizza Dough into a rectangle. Lay down Low-Moisture Mozzarella and Hormel Pepperoni, leaving a border. Roll it up, pinch the seam, and set it seam-side down. Bake at 220°C (425°F) for 20–25 minutes. Rest 5 minutes, then slice.
- Is stromboli the same as a calzone?
- No. Stromboli is a log you slice. A Calzone is one folded pocket. Stromboli needs a longer, slightly cooler bake so the center cooks before the outside blacks.
Then bake
Also read How to stretch pizza dough, Pizza on a grill, Calzone, How to tell a pizza is done.