Stromboli - Step by Step
A stromboli is basically a rolled up pizza. It has all the lovely stuff you would use on a regular pizza, except that your topping becomes more of a filling, enclosed within the dough!
Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.
Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double its size, takes about 30 minutes to an hour depending on the weather.
STEP 1: Once ready, punch down the dough and then roll it out into 10"x16" rectangle of about quarter inch thickness.
STEP 2: Spread the pizze sauce (recipe HERE) all over the rectangle, leaving aobut an inch border all around the edges.
STEP 3: Scatter a small amount of cheese on the sauce.
STEP 5: Sprinkle some more grated cheese to cover the toppings.
STEP 6: Gently roll up the rectangle like you would a swiss roll, taking care to make the roll tight and even.
STEP 7: At this point you can make slits on the stromboli and bak it in the log form if you like. But I prefer to join the ends together to make a circle so that it looks prettier.
STEP 8: Gently lift your log, and carefully place it on a greased tray. Bring the ends together and pinch the dough to seal them and from a circle. This needs to be done on a tray that you will back the stromboli on.
STEP 9: Take a VERY sharp knife and carefully cut slits all around. Make sure the slits are deep enough that they cut through the layers BUT not all the way through to the bottom.
STEP 10: Carefully and gently fan out the circle so that the slits spread out and stay a bit open to ensure that everything gets baked all the way through. Rest the stromboli for about 30 minutes for a second rise.
STEP 11: Brush the stromboli with an egg yolk beaten with 1 tsp. of milk. Then bake in a preheated oven at 180C for about 20-30 minutes or until golden and cooked through.
STEP 12: Allow the stromboli to cool slightly, preferably on a wire rack that can give some ventilation from the bottom so that the stromboli base does not get soggy and so that the cheese inside gets a chance to set. You can cover it with a light kitchen cloth to retain softeness.
Cut it up into segments using the slits as a guide and serve!