Holey Moley Stromboli! - How to Make Stromboli at Home

Don't let the fancy Italian name fool you, making a stromboli is surprising easy. Especially when using Urban Slicer's pizza dough mix.

Mix Urban Slicer’s Outdoor Grilling Dough

Either in a bowl or on a clean surface, slowly incorporate one cup of warm water into one packet’s worth of dough. Mix either by hand for 10 min. or with a stand mixer for 8 min., until the dough is smooth and elastic.

Form Two Dough Balls

Cut the dough into two identical sized balls. Let the dough rise by lightly coating each ball with olive oil to prevent sticking and place them both into a container to rise. The dough should rise for 2-4 hours at room temperature.

Stretch the Dough

Once the dough has risen, prepare a clean surface with a 50/50 mixture of bread flour and semolina flour to help shape the dough. Flatten the dough by hand or with a rolling pin. With one hand, stretch the dough slightly and then turn the dough with the other. Work your way around the dough until it's slightly larger than your hand. Then, lift the dough and keep rotating it with your fists while gravity stretches the dough into about a 12” by 16” rectangle.

Add Ingredients

Cover the stretched dough with slices of provolone, but leave a half inch border around the edge to add an egg wash later. Then, cover the provolone with prosciutto, fresh baby spinach, diced red pepper, shredded mozzarella, and both the red and white Urban Slicer Mojo seasonings. Finally, spread egg wash around the border of the dough.

Roll the Dough

After the ingredients are added to the dough, roll it up slowly, letting gravity do the work. Once rolled, roll the edges into the roll. Lightly oil a sheet pan with olive oil and transfer the stromboli onto the pan. Oil and sprinkle the top of the stromboli with olive oil and Urban Slicer’s White Mojo Seasoning. Then, with a knife, make relief cuts on the top to vent moisture as it bakes, letting the stromboli cook evenly and not turn out doughy.

Bake the Stromboli

With an oven or Kamado Joe at 500°F bake the stromboli for 15-20 minutes.

Slice and Enjoy!

Try dipping in Urban Slicer's Pizza sauce for extra flavor and deliciousness!

Ingredients

• Urban Slicer Outdoor Grilling Dough
• 8 slices of provolone
• 6 slices of prosciutto 
• ½ diced red bell pepper
• 1 cup fresh baby spinach
• ½ cup shredded mozzarella
• Urban Slicer Red Pizza Mojo Seasoning
• Urban Slicer White Pizza Mojo Seasoning
• 2 eggs
• Olive oil

Tools

• Sheet Pan
• Rolling Pin (optional)
• Kamado Joe (optional)
• Mixing Bowl

Instructions

1. Preheat oven or Kamado Joe to approximately 500°F 
2. Mix Urban Slicer’s Outdoor Grilling Dough
3. Either in a bowl or on a clean surface, slowly incorporate one cup of warm water into one packet’s worth of dough. Mix either by hand for 10 min. or with a stand mixer for 8 min., until the dough is smooth and elastic. 
4. Form two dough balls
5. Cut the dough into two identical sized balls. Let the dough rise by lightly coating each ball with olive oil to prevent sticking and place them both into a container to rise. Let the dough rise for 2-4 hours at room temperature.
6. Prepare a surface to stretch the dough
7. Once the dough has risen, prepare a clean surface with a 50/50 mixture of bread flour and semolina flour to help shape the dough.
8. Stretch the dough
9. Flatten the dough by hand or with a rolling pin. With one hand, stretch the dough slightly and then turn the dough with the other. Work your way around the dough until it's slightly larger than your hand. Then, lift the dough and keep rotating it with your fists while gravity stretches the dough into about a 12” by 16” rectangle.
10. Add ingredients:
11. Cover the stretched dough with slices of provolone, but leave a half inch border around the edge to add an egg wash later. Then, cover the provolone with prosciutto, fresh baby spinach, diced red pepper, shredded mozzarella, and both the red and white Urban Slicer Mojo seasonings. Finally, spread egg wash around the border of the dough.
12. Roll the dough
13. After the ingredients are added to the dough, roll it up slowly, letting gravity do the work. Once rolled, roll the edges into the roll. Lightly oil a sheet pan with olive oil and transfer the stromboli onto the pan. Oil and sprinkle the top of the stromboli with olive oil and Urban Slicer’s White Mojo Seasoning. Then, with a knife, make relief cuts on the top to vent moisture as it bakes, letting the stromboli cook evenly and not turn out doughy.
14. Bake the stromboli
15. With an oven or Kamado Joe at 500°F bake the stromboli for 15-20 minutes. 
16. Slice and enjoy dipped in Urban Slicer Pizza Sauce!