Rolled pizza or Stromboli pizza was born in the 50s in Philadelphia and gradually spread throughout America. It is made with a regular pizza dough that is filled with tempting ingredients reminiscent of Mediterranean flavors.
You can easily prepare this rolled pizza with dry yeast. From morning to evening, you’ll have a fabulous rolled pizza to serve and please everyone.
Below you’ll find my pizza dough recipes to make Stromboli Pizza in a different way each time, and then right after the photo, we will discover how to prepare the rolled pizza!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the rolled pizza
- 4 cups All-purpose flour
- 1 1/4 cups water
- 4 g dry yeast
- 1 tbsp extra virgin olive oil
- 3/4 cup tomato sauce
- 10 black olives
- 4 anchovies in oil (in oil)
- 12 oz mozzarella
- to taste dried oregano
- 1 pinch salt
- 1 tsp capers
Tools
- 2 Bowls
- Parchment paper
- 1 Baking tray standard size
- 1 Rolling pin
- 1 Strainer
Preparation of rolled pizza or stromboli pizza
To make the rolled pizza, first mix the water and oil, then sift the flour with the dry yeast in a bowl.
Add some of the water and oil and start kneading with your hands or a fork, gradually adding more liquid.
Salt only after incorporating all the liquid.
Depending on the type of flour used, more or less liquid may be needed, so adjust accordingly, keeping in mind the dough should be soft but elastic, not runny.
Flour the bottom of a large bowl and let the dough rise for at least 4 hours until it doubles in size.
Meanwhile, prepare the topping, season the tomato sauce with salt, oregano, and oil, and set aside.
Slice the olives into rings, chop the anchovies into pieces, and mince the capers.
Also cut the mozzarella into pieces, letting it drain its liquid in a fine-mesh strainer.
Once the dough has doubled in volume, roll it out with a rolling pin into a thin rectangular sheet, cover with the tomato sauce.
Spread the olives, capers, and anchovies over the entire surface and finish with mozzarella pieces, leaving a couple of centimeters free around the edge.
Roll the pizza or stromboli pizza from the longer side and place it on a baking tray lined with parchment paper.
Brush the surface of the rolled pizza with the remaining tomato sauce and a few tablespoons of extra virgin olive oil.
Bake in a preheated oven at 375°F for about 50 minutes, checking the cooking and browning degree. Remove from the oven and let it rest for 10 minutes before slicing into thick slices.
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How to store Stromboli Pizza
The rolled pizza or stromboli pizza can be stored in the refrigerator for 2 days in an airtight container.
You can freeze the stromboli pizza, let it thaw at room temperature, and heat it in the oven at 285°F.
Other recipes
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