Stromboli Dough Made from Scratch
A marvelous recipe for homemade Stromboli dough!
An overview of bread dough: Man has been cultivating wheat seemingly, since time began. Anthropologists speculate that hungry hunter-gatherers first amassed the grain as a storable source of food. When the grain became moist it would sprout, and these early people discovered that if this grain was planted it would sprout more seeds. Developed in Egypt and Mesopotamia chewing was likely manner of wheat
consumption. Eventually some genius figured out that it could be powdered and made into a paste. Placed over a flame, the paste solidified into flat bread that would keep for a number of days. Massive amounts of brain-power were unnecessary upon the discovery that bread would leaven (raise) when the yeast and paste were integrated.
These innovative folks learned that by setting aside a portion of dough from one batch of bread, could be used to “start” the dough of the following day. Hence, sourdough bread was invented. This process is still used today.
In Egypt, Around 1000 BC in Egypt, inquisitive sages quarantined yeast and thus facilitated the introduction of the culture directly into their own breads. Also, a new variety of wheat was acquired that paved the way for processed white bread. This was the original, genuinely modern bread.
1 cup of warm water
3 1/2 cups of all-purpose flour
2 (Tbsp). Of virgin olive oil
2 (Tsp). Of honey
1 (Tsp). Of salt
1 (Tsp). Of yeast
Pour the warm water into a bowl. Add salt and honey and whisk together. Add the yeast, stir, and set aside for about ten minutes.
Slowly add the flour and virgin olive oil and begin to mix.
When the dough becomes too cumbersome to mix. Knead the dough manually.
Knead until the dough becomes a smooth ball. If it cracks add some water, little by little until a cohesive ball is formed. If your dough is too mushy, add some flour a little at a time.
Coat the entire ball of dough with olive oil. Place it in a large bowl covered with a cloth towel, plastic wrap, or a grocery sack. Allow the dough to rise, undisturbed, at room temperature for an hour, or so. After an hour has passed, punch it back down and let it rest for an additional hour.
Preheat oven to 400°
Place the dough on a floured work space. Sprinkle a little of flour on top. Next divide the dough into portions, whatever size you like, in the shape of a ball. Using a rolling pin, roll the dough until it is about ¼” thick. Now, ladle the sauce of your choice and layer the toppings upon the sauce. Be sure to leave a border of 1” all around the edges of the dough. Finally, stretch and fold the dough over the filling so it is shaped like a half-
moon. Press and crimp the edges to securely seal the Stromboli. Place on lightly-oiled baking sheet. Bake for 30 minutes or so, until the crust reaches a nice golden-brown.
Allow to cool for five minutes prior to serving.