Stromboli — the rolled pizza
Stromboli is the calzone's American cousin: the same pizza dough, but rolled around the meats and cheese into a log, baked, and cut into spiralled slices. It travels well, slices like a loaf, and disappears at parties.
Say how many logs you're rolling and the page weighs the dough for the batch — the calculator's math, pointed at a roll instead of a round. Roll it tight and seal the seam; the rest is generosity.
How much dough
For 2 strombolis, on New York dough — 450 g of dough a stromboli:
| Ingredient | Baker's % | For 2 strombolis |
|---|---|---|
| Flour | 100% | 530 g |
| Water | 63% | 334 g |
| Salt | 2.5% | 13 g |
| Olive oil | 2.5% | 13 g |
| Sugar | 1.5% | 8 g |
| Yeast | 0.23% | 1.2 g |
Making more or fewer? The dough scales straight off the count:
| Strombolis | Total dough | Flour |
|---|---|---|
| 1 | 450 g | 265 g |
| 2 | 900 g | 530 g |
| 3 | 1350 g | 795 g |
| 4 | 1800 g | 1061 g |
The yeast is weighed for an example 8 h rise at 21 °C — set your real schedule in the calculator and it reweighs the pinch.
What else you’ll need
Beyond the dough — for 2 strombolis:
- 150 g sliced provolone or low-moisture mozzarella
- 120 g salami, capicola or cooked ham
- 30 g Parmigiano Reggiano, grated
- 1 egg, beaten, for the wash
- sesame seeds or dried oregano, to finish
How it’s done
- Make the dough: 2 × 450 g pieces of New York dough — 530 g flour, 334 g water, 13 g salt and the yeast, weighed by the calculator for your schedule. (Leftover pizza dough works too.)
- Roll each 450 g piece of dough into a large rectangle, about 30 × 25 cm.
- Layer the cheese and meats over the dough, leaving a clear border along one long edge.
- Roll it up tightly from the other long edge into a log, and pinch the seam and ends shut.
- Set seam-side down on a lined tray, brush with egg wash, scatter with sesame or oregano, and cut a few diagonal vents in the top.
- Bake at 220 °C / 430 °F for 22–28 minutes, until deep golden; rest 10 minutes before slicing.
Questions from the counter
Stromboli vs calzone — what's the difference?
A stromboli is rolled into a log and sliced; a calzone is folded into a sealed half-moon. Stromboli is Italian-American, the calzone Neapolitan — both are on the same dough, and both are weighed here.
Why did mine unroll or burst in the oven?
Roll it tight, pinch the seam and ends firmly, set it seam-side down, and cut vents so steam can escape. Resting it before you slice stops the spiral from sliding apart.
Can I make it ahead?
Assemble and refrigerate the roll for a few hours, then bake — or bake it, cool, and freeze; reheat in a hot oven to bring the crust back.
Get the dough
The New York preset weighs the batch and writes the schedule — mix, rise, shape, bake. Stromboli is what you do with it.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.