2.5 Cups All Purpose Flower (0.5 cup of flower reserve on side for working with dough ball and prepping surface and hands) 2 tsps Salt
1 cup Water (Approx 105deg F to 107 deg F 1 tbps Sugar 1 tsp Active Yeast 2 Cups of Whole Milk Low Moisture Mozzerlla 1/2 package of Hormel Pepproni
Directions:
Step 1 In a Large bowl mix the flower and salt with a tight whisk
Step 2 Measure 1 cup of tempered water into a small bowl
Step 3 add sugar and yeast to water bowl stir to combine. Wait approx 15 to 20 minutes for the yeast to activate (It will smell like a beer, the yeast will look like a foam thing is doing stuff)
Step 4 with Wooded Spatula, mix water to the large bowl slowly making sure to incoporate all of the water with all of the flower
Step 5 Knead dough ball until a smooth with little to know visible cracks. (if dough becomes to sticky add more flower from that 0.5 cup reserved)
Step 6 Put Dough ball back into large bowl, line bowl with a bit of oil or cooking spray prior to inserting into bowl. Cover with plastic kitchen wrap and allow to proof until dough ball rises to 2 - 3x's in size. Check back on dough ball and ensure cover is on and occasionally poke dough ball to allow air to escape. (Dough ball will gain and lose size in the process, all is ok)
Step 7 Preheat oven to 400 deg f, once ball is ready roll out on to flower lined surface into about the size of a 9 X 13 pan. making sure dough is flat and as rectangular as possible. Avoid rolling to heavy on the upper half of dough as that will be the top.
Step 8 Layer Pepperoni evenly across entire surface of flat dough leaveing room on the ends of the dough to clamp off/cut off after rolling process. Cover pepperoni with the Cheese evenly and pat down the cheese tight to pepproni
Step 9 Roll from on end to the other, ensure that the seem of the roll is on bottom of cooking tray
Step 10 Egg wash the outisde of the roll, score the roll evenly to allow air to escape, top with dried oregano. place onto oil lined cooking tray and cook for about 20 to 25 minutes or until golden brown. Turn roll in oven around half way to ensure even cooking
Step 11 Let Cook for about 10 - 15 mins
Step 12 Cut into pieces and serve on a tray with a side of Tomato Basil Sauce*
Thanks for reading - remember to always cook with a bit of love. Peter Cino
peter cino
Our Pepperoni Stromboli
Ingredrients
2.5 Cups All Purpose Flower (0.5 cup of flower reserve on side for working with dough ball and prepping surface and hands)
2 tsps Salt
1 cup Water (Approx 105deg F to 107 deg F
1 tbps Sugar
1 tsp Active Yeast
2 Cups of Whole Milk Low Moisture Mozzerlla
1/2 package of Hormel Pepproni
Directions:
Step 1 In a Large bowl mix the flower and salt with a tight whisk
Step 2 Measure 1 cup of tempered water into a small bowl
Step 3 add sugar and yeast to water bowl stir to combine. Wait approx 15 to 20 minutes for the yeast to activate
(It will smell like a beer, the yeast will look like a foam thing is doing stuff)
Step 4 with Wooded Spatula, mix water to the large bowl slowly making sure to incoporate all of the water with all of the flower
Step 5 Knead dough ball until a smooth with little to know visible cracks. (if dough becomes to sticky add more flower from that 0.5 cup reserved)
Step 6 Put Dough ball back into large bowl, line bowl with a bit of oil or cooking spray prior to inserting into bowl. Cover with plastic kitchen wrap and allow to proof until dough ball rises to 2 - 3x's in size. Check back on dough ball and ensure cover is on and occasionally poke dough ball to allow air to escape. (Dough ball will gain and lose size in the process, all is ok)
Step 7 Preheat oven to 400 deg f, once ball is ready roll out on to flower lined surface into about the size of a 9 X 13 pan. making sure dough is flat and as rectangular as possible. Avoid rolling to heavy on the upper half of dough as that will be the top.
Step 8 Layer Pepperoni evenly across entire surface of flat dough leaveing room on the ends of the dough to clamp off/cut off after rolling process. Cover pepperoni with the Cheese evenly and pat down the cheese tight to pepproni
Step 9 Roll from on end to the other, ensure that the seem of the roll is on bottom of cooking tray
Step 10 Egg wash the outisde of the roll, score the roll evenly to allow air to escape, top with dried oregano. place onto oil lined cooking tray and cook for about 20 to 25 minutes or until golden brown. Turn roll in oven around half way to ensure even cooking
Step 11 Let Cook for about 10 - 15 mins
Step 12 Cut into pieces and serve on a tray with a side of Tomato Basil Sauce*
Thanks for reading - remember to always cook with a bit of love.
Peter Cino
*See Tomato Basil Receipe
1 year ago | [YT] | 1