Detroit Style Stromboli
By: Easy Peasy Mommy
Detroit has some of the best pizza, hands down -Ssorry Chicagoans and New Yorkers! There are some nights though when the process of making a pizza makes it taste all that more delicious. For those nights, I like to pull out my Detroit-Style Stromboli, all the makings of a Detroit-style pizza with a crispy bottom and thick, chewy bread. To make it a fun activity I’ve even pre-made the dough and then had my daughter and her friends fill in toppings. A fun and tasty activity for all!
Prep: 60 Cook: 25
$10 – $15
- 1 cup water
- 2 1/2 tsp instant yeast
- 1 TBS olive oil
- 1 TBS sugar
- 1 tsp sea salt
- 3 cups all purpose flour
- 1 TBS butter, melted
- 1 large egg
- 1/2 cup marinara sauce
- 3/4 cup mozzarella cheese
- 1/2 cup veggies – your choice
- 1/4 cup pepperoni or ham
Easier Peasier Recipe Tips:
- You can make the dough ahead of time and freeze
- My favorite pizza sauce for stromboli is actually a marinara sauce – Cucina Antica. The tomato basil sauce is amazing with bitty chucks of tomatoes.
I just thicken up the sauce by adding in a little tomato paste. I use 1 tbs of paste per 1 cup of sauce… and then I throw in 1/2 tsp of Italian seasoning just for extra measure.
- Try to “dry” your fresh ingredients. Fresh veggies are amazing but can make your pizza soggy. To avoid this dust your dough with a little bit of flour and coarse breadcrumbs this should soak up any liquid. Italian breadcrumbs work just fine if you have some in y our pantry.
- A well oiled baking sheet will help give your stromboli that nice Detroit-style bottom crust that is nice and crispy, while leaving the insides chewy
- Speaking of chewy… brushing butter over your stromboli before putting in the oven will help ensure that the dough is nice and soft.
Step by Step Instructions
In a mixing bowl combine the water, instant yeast, granulated sugar, salt, olive oil and 2 cups of the flour Mix with a wooden spoon (or your hands) until the dough feels smooth
Slowly incorporate the remaining 1 cup of flour until the dough feels slightly shaggy and starts to break apart. Your dough should look and feel very messy at this point.
Turn the dough onto a floured work surface and kneed for 7-9 minutes. The dough should start to feel less messy and more smooth – but very slightly tacky.
Divide the dough into 2 even pieces and pre-shape into oval-shaped balls and allow to rest 15-20 minutes at room temperature. Make sure to cover the dough. NOTE: The oval-shape will help you when you try to roll out in Step 5.
With your rolling pin, roll the dough into a roughly 10″ x 18″ rectangle that is 1/4 inch thick. Make sure to flour the bottom of the dough and if you are going to use veggies, make sure to sprinkle breadcrumbs to the top of the finished dough.
Spoon the marinara into middle of the dough, making sure not to get too close to the edge (leave a good 1 inch from all the edges). Top with your desired toppings and then put a layer of mozzarella over the sauce and toppings
Starting with the long end of the dough, begin rolling the dough from one side to the other. Keep the roll as snug as possible and pinch the seam together to close. Seal the seams of the stromboli with egg wash and tuck the ends under to prevent the filling from oozing into the oven
Pre-heat the oven to 375 degrees. Move the stromboli onto a well-oiled baking sheet and brush liberally with butter. Allow to sit at room temperature for 30 minutes
Place the stromboli into the oven and bake for 12-18 minutes, or until golden brown in color.
Voila, a hand-held Detroit-style Stromboli!!!