Pizza stromboli
Pizza stromboli is what happens when you roll up all your favourite toppings into one golden loaf. Ours wraps up red peppers, smoky chorizo, gooey mozzarella, basil, and a touch of garlic, then baked until the dough is soft on the inside and crisp along the edges. It is an amazing option when you want something easy to slice and share or to treat yourself.
Ingredients
Pizza dough
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15 g
Yeast
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300 ml
Water
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1½ tsp
Liquid honey
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1 tsp
Coarse salt
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2 tbsp
Olive oil
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125 g
Durum flour
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325 g
Tipo 00 wheat flour
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Filling
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2
Red peppers, diced (about 300 g)
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150 g
Mozzarella cheese, in cubes
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100 g
Chorizo sausages, cut into small pieces
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1
Small garlic clove, finely chopped
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30 g
Basil leaves, finely shredded
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Freshly ground pepper
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To serve
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500 g
Mixed green salads
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Instructions
Pizza dough
Filling
Shaping and serving
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For a crisp crust, bake the stromboli on the middle rack using a fan-assisted setting at 200 °C. Let the oven heat up fully before it goes in, and resist the urge to open the door too early; give it at least 15 minutes undisturbed. If you want extra crispness underneath, place the stromboli on a hot baking stone or preheated oven tray.
To prevent the crust from going soggy, start by draining any excess liquid from the filling ingredients. Avoid overfilling, as too much moisture trapped inside makes it harder for the dough to cook through. You can cut a few shallow slits across the top, around 1 cm deep, to let steam escape during baking. All of this helps keep the crust crisp and the inside properly baked.
If you have time, let the dough rest overnight in the fridge instead of letting it rise at room temperature. This helps develop a chewier texture with a more open crumb and makes the dough easier to roll out. Use less yeast, around 10 g instead of 15 g, and cover the dough well before chilling. Bring it back to room temperature the next day, then continue with the rest of the recipe.
FAQ: questions about pizza stromboli
Never heard of pizza stromboli? No need to worry. Below, you will find answers to some of the most common questions about it. Continue on if you want to know more.
What is pizza stromboli?
Pizza stromboli is a rolled loaf made with pizza dough and filled with cheese, sauce, meat, or vegetables. When sliced, it shows a spiral of filling inside. It is believed to have been created in the United States in the 1950s, inspired by Italian-American cooking.
How thick should I roll out the dough for pizza stromboli?
Roll the dough out to about ½ cm thick. That is thin enough to bake through evenly and stay light, but thick enough to hold the filling without tearing. For the best result, aim for an even thickness across the whole sheet to ensure it cooks properly and rolls up smoothly.
How do I serve and store pizza stromboli?
Let the pizza stromboli rest for 5–10 minutes after baking before slicing. It gives the filling time to settle and makes it easier to cut cleanly. Serve while still warm. To store, let it cool completely, then wrap it tightly in cling film or place it in an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 2 months. If frozen, defrost in the fridge overnight, then reheat in the oven at 180 °C for 10–15 minutes until warmed through.
How do I roll stromboli?
To roll stromboli, start by spreading the filling evenly over the dough, leaving a few centimetres clear along the long edge where you plan to seal it. Then, roll it up tightly but carefully, starting from the opposite long side and working your way across. Press lightly as you go to keep the shape firm without stretching the dough too much. Once rolled, pinch the edge to seal it, and place it seam-side down on the tray so it stays closed while baking.
Can I use store-bought dough for stromboli?
Yes, you can use store-bought dough for stromboli. If the pizza dough has been chilled, let it rest at room temperature for 20–30 minutes before rolling so it softens slightly and becomes easier to handle. Keep in mind that the texture may be a little different compared to homemade dough, but it still works well.
Why does my filling leak out during baking?
If your filling leaks out during baking, it is likely because the stromboli is overfilled, not sealed properly, or rolled too loosely. Make sure to leave a few centimetres of dough free along the edge before rolling so you have space to seal it. You can also tuck the ends underneath to keep everything enclosed. Keeping the roll firm and even helps stop the filling from escaping.
Nutritional values
Nutritional value, per
2553 Kcal
| Fibre | - | 25.6 gram fibers |
| Protein | 12.9 | 80.8 gram |
| Fat | 29 | 83.8 gram |
| Carbohydrates | 58.1 | 365.2 gram |
Recommended information
Serving suggestion
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Delicious homemade pizza stromboli
There is a lot to cherish about this homemade pizza stromboli recipe, particularly if you enjoy the tactile joy of working with dough, which is, in itself, incredibly easy to make. Simply knead and wait; that is all there is to it. What comes out of the oven is a golden, delicious loaf with a warm swirl hidden inside – ready to slice, share, or keep all to yourself.
Filled with savoury chorizo, sweet red peppers, and cheese
The filling of this glorious pizza stromboli starts with the most classic pizza cheese of them all: mozzarella. It is joined by chorizo and red peppers, giving the loaf a bit of a Spanish feel. In the oven, the chorizo starts to crisp at the edges and releases its smoky oils into the cheese. The red peppers soften, turning sweet and tender, while the mozzarella melts through the filling, turning stretchy and gooey.
Rolled and wrapped in a golden, crispy crust
This homemade pizza dough bakes into a golden crust with a soft, tender centre and a lightly crackled finish. As it rises in the oven, the outer layer firms up with a bit of crunch where the dough has sealed. Each slice has that extraordinary combination of chew and crunch that makes stromboli such a pleasure to eat.
A wonderful Italian-American fusion
When many of us think of pizza, our minds go straight to Italy. But stromboli is not quite what you would find in Naples or Rome. It is a true Italian-American fusion, shaped by the traditions Italian immigrants brought with them and reimagined in a new setting.
It keeps all the essentials of pizza, with pizza dough at the base, naturally, and a filling of vegetables, meat, and cheese, but instead of the familiar round form, it is rolled up into a loaf.
For more tasty ideas, have a look at our Neapolitan pizza, Cajun gumbo, or treat yourself to a sweet pistachio tiramisu for dessert.
Experiment with the filling
True to its pizza spirit, this pizza stromboli recipe is ready to welcome any new filling you feel like trying. Start with a thin layer of tomato sauce on the dough, seasoned with oregano, garlic, and a pinch of dried basil. It adds moisture and ties the filling together as it bakes.
If you feel like swapping the chorizo, go for ham for a mild, savoury note, prosciutto for a salty, delicate bite, salami piccante for a bit of heat, or pepperoni for that similar chorizo-spiced effect.
You can also add a handful of sliced black olives to introduce a briny contrast, while mushrooms have a delicate, earthy note. Just remember to sauté the mushrooms first, so they do not release too much moisture during baking.
As for the cheese, mozzarella is a classic, but adding a bit of Parmesan or Pecorino Romano brings a sharp, salty kick that works well with the rest of the filling.
