Italian Stromboli with Sourdough Discard (Print Version)
# Ingredients:
→ Sourdough Discard Pizza Dough
01 -
1 1/2 cups (213g) "00" flour or all-purpose flour
02 -
2 tsp (9g) baking powder
03 -
1/4 tsp (2g) baking soda
04 -
1 tsp (6g) salt
05 -
1 cup (250g) Greek yogurt
06 -
1/2 cup (145g) sourdough discard (substitute with additional 1/2 cup Greek yogurt if needed)
→ Filling
07 -
1/4 cup basil pesto
08 -
1/2 cup pizza sauce
09 -
1/4 cup roasted red peppers
10 -
4-5 slices provolone cheese
11 -
5-6 slices thinly sliced deli salami
12 -
7-8 slices thinly sliced deli pepperoni
13 -
3/4 cup shredded mozzarella cheese
→ Topping
14 -
1 egg, beaten, for egg wash
15 -
Sesame seeds
16 -
Italian seasoning
17 -
Freshly grated parmesan
18 -
Hot honey, for serving
# Instructions:
01 -
Preheat oven to 200°C (400°F). Place a pizza stone in the oven and preheat for at least 30 minutes. Alternatively, prepare a baking sheet lined with parchment paper.
02 -
In a large bowl, combine the flour, baking powder, baking soda, salt, Greek yogurt, and sourdough discard until a shaggy dough forms. Transfer to a floured surface and knead until smooth. The dough should be soft, slightly sticky, yet supple. If too wet, add flour 1 tablespoon at a time. Shape into a ball and rest for 10-15 minutes.
03 -
Place the dough on a floured piece of parchment paper and roll into a large rectangle, approximately 20x30cm (8x12"). Spread pizza sauce and pesto across the surface. Arrange roasted red peppers, then layer provolone cheese, salami, pepperoni, and mozzarella cheese.
04 -
Brush the edges with egg wash. Starting at a short end, fold in the sides and carefully roll into a tight log. Pinch edges to seal and place seam-side down. Brush the top with egg wash, then sprinkle with sesame seeds, parmesan, and Italian seasoning. Cut small slits across the top for steam to escape.
05 -
Using a pizza peel or pan, transfer the stromboli (with parchment paper) onto the heated pizza stone. Bake at 200°C (400°F) for 20-25 minutes until the crust is golden brown and crispy.
06 -
Remove from oven and let rest for 5 minutes before slicing. Serve hot with a drizzle of hot honey and extra pizza sauce if desired.
# Notes:
01 -
Use thick Greek yogurt for best results; the dough will be too sticky with regular yogurt.
02 -
For dairy-free version, use plant-based Greek-style yogurt, starting with 1/2 cup and adding more as needed.
03 -
"00" flour is recommended for authentic texture, but all-purpose flour works as an alternative.