Steam Combi Recipe: Stromboli

This is a different and delicious  way of cooking pizza. That makes a more portable version too.  Using a traditional pizza dough and toppings, instead of cooking it flat, roll it up into a log and bake like bread. Then slice.

Cooking in a steam assisted oven creates a beautiful crust, however you can also cook this in a dry oven.

METHOD

1. Set oven to Fan Assisted or Bottom heat with Fan, 50% Steam 200C 40 minutes , or  or in a Dry oven Bake( Top and Bottom Heat) or Fan Assisted 200C and preheat.
2. Put water and sugar in bowl and sprinkle in yeast granules. Leave in warm place for 10 minutes until yeast starts to bubble.
3. Add flour, salt and olive oil and mix together with hands, or with dough hook in an electric mixer. Knead for 10 minutes until elastic and smooth.
4. Place dough in an oiled bowl, cover with a clean damp tea towel and leave to rise in a warm place for 40 – 60 minutes or until doubled in size.
5. Divide dough into 2 balls and roll each to a rectangle 40cm x 25cm (1cm thick).
6. Spread with tomato paste, leaving 3cm around both short edges and one long edge. Sprinkle with herbs. Top with your favourite pizza toppings, such as chopped onion,bacon, pepperoni, mushroom, ham, red pepper, fresh basil leaves.
7. Sprinkle with grated cheeses, leaving 3 – 4 tbsp of cheese for later.
8. Brush unfilled edges with milk. Starting at the long filled edge, roll up into a log. Tuck under side ends and squeeze lightly to seal all around. If desired, make short diagonal cuts in top of dough.
9. Brush lightly with milk and sprinkle with remaining cheese. Place on solid tray and bake at 200oC for approx  40 minutes or until golden brown .