Adapted from Smells Like Home
Pizza Dough Source: Annie's Eats, who got it from Baking Illustrated
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Directions:Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Use both halves of the dough or wrap one half tightly in plastic wrap and place in plastic zipper bag. Freeze for up to 2 months.
4 oz shredded mozzarella cheese
2-4 oz sliced provolone cheese (I used an Italian cheese blend)
1/2 cup sliced pepperoni (I used turkey pepperoni)
Deli ham (my addition)
1 tbsp butter, melted
1/2 of the above dough recipe or store bought pizza dough
Preheat a pizza stone in a 500 degrees F oven for 20-30 minutes.
Dust a clean work surface with flour. Roll out dough into a long oblong shape, about 12-14 inches long and about 8 inches wide.
Visually divide the dough into thirds long-ways. Down the center third of the dough sprinkle half of the mozzarella cheese, place half of the provolone, sprinkle with oregano and Parmesan cheese and layer half of the pepperoni. Fold one side of the exposed dough over the stuffed center. Repeat a layer with the remaining cheeses, oregano, and pepperoni on top of the dough half that covered the first layer. Fold the remaining 1/3 of the dough over the stuffed area and wrap it under the log. Wrap the ends under the log as well.
With a sharp knife, make 4- 5 slits on the diagonal into the top of the dough to allow the bread to vent while it cooks. Using a pastry brush, brush melted butter over the top of the bread and down the sides. Sprinkle with pizza seasoning.
When the stone has heated, carefully remove it from the oven and sprinkle it with cornmeal. Place bread on the cornmealed stone and bake for 12-14 minutes until nicely browned. Remove the stone from the oven and allow the bread to cool on the stone for 5 minutes. Cut into pieces using a pizza cutter. (I dipped the stromboli into jarred pizza sauce)