Stromboli isanItalian-
Americanpizzathat’srolled
intoa log andfilledwith
cured meats and cheese.Saltedpretzels
MAKES 12 // PREPTIME 30 MINS// COOK1 HR(PLUSPROVING,COOLING)Freshlybakedpretzelsareoneoflife’ssimplepleasures.
FollowtheleadofSydneyrestaurant 10 WilliamStandthrow
some whipped cod roe or taramasalata on the side for dipping.Stromboli
SERVES6 // PREPTIME 40 MIN// COOK1 HR(PLUSPROVING)
Stromboliis anItalian-Americanpizzathat’srolledinto
a logandfilledwithcuredmeatsandplentyofcheese.
Add extra herbs or pickled chillies for a little kick.
300 gmmixedthinlysliced
curedmeat,suchas
mortadella,glazedor
doublesmokedham,
copocolloandsalami,
orsopressa
200 gmcoarselygrated
provoloneorfirmmozarella
withlowmoisture
60 gm(¾cup)finelygrated
parmesan
1 cup(looselypacked)basil
Eggwash,forbrushing
PIZZADOUGH
2 tspdriedyeast
375 gm(2½cups) 00 flouror
plainflour
1 tbspextra-virginolive oil
NEAPOLITANSAUCE
2 tbspoliveoil
2 clovesgarlic,finely
chopped
400 gmcannedtomato polpa
1 tsp oregano
1 Fordough,combineyeast
and250mllukewarmwaterin
a smallbowl.Combineflourand
1 tspsaltina largebowl;stirin
yeastmixtureandoiltomake
a softdough.Transferdough
toa lightlyflouredsurfaceand
kneaduntilsmoothandelastic
(5minutes).Placedoughinan
oiledbowl,coverandsetaside
ina warmplaceuntildough
hasdoubledinsize(1 hour).
2 ForNeapolitansauce,heat
oilina saucepanovermedium
heat.Addgarlicandstir
occasionallyuntilfragrant
(1-2minutes).Addtomatoand
simmer over low heat until
mixtureis reducedtoa paste
(30minutes).Setasidetocool.
3 Preheatovento220°C.
Lightlyoiltwooventrays.Turn
doughontoa lightlyfloured
surfaceandkneaduntiljust
smooth.Dividedoughinhalf.
Rolleachhalfintoa 20cmx
30cmrectangleona lightly
flouredsheetofbakingpaper.
4 Spreadtomatopasteon
doughrectangles,leavinga 1cm
border.Topeachwithcured
meatsandmozzarella;sprinkle
¼ cupoftheparmesanoneach,
thentopwithbasil.Turnthe
papersoa longsideofthe
doughis infrontofyou.Foldin
edgesontheshortsides,then
carefullyrollupdoughfrom
thelongsidetoenclosefilling.
Moistenedgeswithwatertoseal.
Placeseam-sidedownontrays.
5 Flattenrollsslightlyand
brushlightlyalloverwithegg.
Usinga sharpknife,cutshallow
slashesacrosstherolls.Sprinkle
withremainingparmesan,then
stand,uncovered,ina warm
placefor 15 minutes.
6 Lightlybrushstromboli
witheggwash,thenbake
for 10 minutes.Reduceoven
temperatureto200°C,then
bakeuntilgoldenbrownand
cooked(10minutes).Stand
for 5 minutes before serving.500 ml(2cups)lukewarmmilk
75 gm(1/3cup;firmlypacked)
brownsugar
1 tbspdriedyeast
2 tspcoarsecookingsalt
675 gm(4½cups)plainflour
60 gmbutter,chopped,at
roomtemperature
140 gm(½cup)bicarbonate
ofsoda
1 tbspseasaltflakes
1 tbspfennelseeds
1 tbsppoppyseeds
1 tbsp sesame seeds1 Placemilkandsugarin
a mediumbowl;sprinkleover
yeastandstirtocombine.
Addflour,butterandsaltto
makea soft,stickydough.
Turndoughontoa lightly
flouredsurface,thenknead
untilsmoothandelastic
(5minutes).Placedoughin
anoiledbowl,coverandstand
ina warmplaceuntildough
has doubled in size (1½ hours).2 Preheatovento220°C.Oil
fouroventrays.Turndough
ontoa lightlyflouredsurface;
divideinto 12 evenportions.
Rolleachportionintoa 75cm
rope.Formeachropeinto
a U-shape,thencrossthe
endstoforma loop.Twist
onceinthecentre,thenfold
theendsdownovertheloop
toformthepretzelshape.
3 Dissolvebicarbonateof
sodain1 litrewarmwaterin
a shallowdish.Gentlydipeach
pretzelinwater.Placeonoven
trays,thensprinklewithsalt
flakesandmixedseeds.
4 Bakepretzelsintwobatches
untilgoldenandcookedthrough
(12 minutes). Servewarm.➤GOURMET TRAVELLER 69