Stromboli is a closed pizza made with yeast dough. We will prepare the correct stromboli so as not to break the shell of the dough and all the sauce will remain inside.
For 1 pizza we need:
- Fast dry yeast - 5 g.
- Wheat flour - 110 g.
- Salt - 1 pinch
- Dried herbs - 2 pinches
- Sausage - 80 g.
- Tomatoes - 1 pc.
- Water - 100 ml.
- Olive oil - 20 ml.
- Hard cheese - 45 g.
- Tomato sauce - 35 ml.
- Basil leaves - 5-6 pcs.
- Sugar - 1 pinch
And so let's start cooking. Pour warm water into a bowl at a temperature of + -36 degrees, since at a higher temperature our yeast will die. Add sugar and yeast to the water. Mix everything thoroughly and leave in a warm place for 10-15 minutes. After the lapse of time, foam should appear on the surface, which means that the yeast has worked and we can proceed to the next step.
Add flour after sifting it and olive oil.
We get a soft dough that should not stick to your hands, if it sticks then add more flour. Next, cover the dough with cling film and put in a warm place for 35-40 minutes.
After the expiration of time, the dough should increase in size by two to three times. Remove the cling film and begin kneading the dough for about 5 minutes.
Lubricate a baking sheet with sunflower oil or cover it with parchment paper, you can also use a special silicone oven mat. We spread the dough on a baking sheet and roll it into a square, the thickness of the dough should not exceed 1 centimeter.
Lubricate the dough with sauce, stepping back 1 centimeter from the edges.
Cut the tomatoes into thin slices and spread over the sauce.
Cut the sausage either into slices or slices. And now one of the main secrets of this dish: we lay the sausage strictly on the tomatoes, and not between them. This life hack will give the pizza much more juiciness, due to the fact that the moisture from the tomatoes is not absorbed into the dough.
Rub the cheese on a coarse grater and put it on top of the sausage. Any cheese you find at home will work in princepi, but personally I recommend using "Russian" or "Adegean".
And now the most important point, we begin to wrap the edges of our pizza, we wrap those gaps that we did not grease with sauce and fix.
Next, we turn our workpiece over and make a couple of cuts on the dough, this is necessary so that the ingredients bake better and the dough turns out to be a little crispy.
We put a baking sheet in an oven preheated to 180 degrees for half an hour. We take out the ready-made dish and let it cool a little for 10-15 minutes, then cut it into slices with a sharp knife, since we will simply tear all the dough with a blunt knife. I recommend serving stromboli along with fresh basil, it will add subtle notes of freshness to our dish and will play great on the aftertaste.
