Pizza Dough :
-Stir together- 1 ½teaspoons yeast + 1 cup warm water + 1 ½teaspoons sugar -About two minutes later add- 1/2 cup room temp white cooking wine + 3 Tablespoons olive oil -2 minutes later slowly pour that in 3rds over- 4 cups flour sifted with 2 teaspoons salt
Stir with a spoon until it forms into a sticky little dough ball and add extra flour as needed but it’s okay and preferable for it to be sticky.
Pick it up and slap it onto the counter with your hands for 10 minutes as hard as you can till it’s pliable.
Let it rise in an oiled bowl for 3-4 hours. Punch it down once, split into 3 balls. Roll ONE out to a thin rectangle on a lightly floured cutting board.
Preheat oven to 475F
[ [ So the following amounts are for EACH stromboli while the dough makes 3. Sorry about this, it’s just how I made it since I used the rest of the dough for spinach calzones.] ]
½ teaspoon Herbs de Provence + 1/2 cup marinara sauce+ 2 tablespoons grated parmesan + 1 tablespoon minced garlic
Spread this sauce over the rectangular dough but leave 1. 25 inch borders around the edges.
1/3 cup ricotta and 3/4 cup shredded sharp white cheddar and 1/4 cup shredded Mexican blend cheese containing mild cheddar, monterrey jack, queso cheese, and asadero. 1 teaspoon Onion Powder, Garlic Powder, White Pepper ¼ teaspoon Nutmeg ½ teaspoon Salt, Rosemary, Thyme, Black Pepper 1 ½teaspoons White Sugar, Red Pepper Flakes 1 tablespoon chives
This cheese mixture has the texture of crumbled goat cheese so spread it over the sauce in an even layer that covers it.
Genoa Salami laid in a way where they half overlap each other on top of the cheese till it’s covered. I tucked the salami so no sauce or cheese was showing. It looks like a tablecloth of salami with it billowing out the sides a little.
Brush the 1.25 inch border with egg wash (1 medium egg + 1 ½tablespoons water) Then just start rolling. Fold the edges back over the seam and flip the whole stromboli over.
I put it on an oiled baking sheet and brushed the entire top and sides with the egg wash. Then I cut 5 steam vents through the top layer with a sharp knife.
10 minutes in the oven at 475F. Brush with more egg wash, sprinkle with chives, parsley, and grated parmesan-romano cheese. Add some shredded sharp white cheddar between the sliced steam vents. Back in the oven for 10 minutes. Then brush one last time with egg wash along the sides without topping and add more of everything but the sharp white cheddar plus a line of red chili flakes down the middle. Bake about 4 more minutes until it’s golden brown. I recommend using the top rack at least for the last 4 minutes but I had it on the top rack the whole time in my oven.
Let it sit and cool for 5-8 minutes. Cut into strips at the steam vents to serve. I chopped my edges to fit on that particular plate for my picture.
It should look and taste exactly like mine with this recipe. It’s slightly spicy and garlicy with a strong taste of salami and marinara sauce. The sharp white cheddar taste also comes through as a perfect balance, in my opinion. Enjoy! It’s really tasty