- 500 g unbleached all-purpose flour
- 1 g active dry yeast
- 16 g sea salt
- 350 g water
Combine all ingredients thoroughly. Cover and let rise on the counter for 18-24 hours.
Preheat oven to 425 degrees F. Pat out or toss to make a rectangle (for stromboli). Note, the dough is pretty wet so I use a lot of flour to prevent sticking to me and the work surface or pan. Make a row of toppings down the middle of the rectangle. Cover with both flaps of dough. Tuck ends under. Make a couple of steam vents. Bake for 20-30 minutes or until the crust is golden brown and everything is bubbly.
The stromboli shown here is stuffed with homemade pesto, leftover Caprese salad with local fresh mozzarella and heirloom tomatoes and some browned pancetta bits. The pancetta had been procured specifically for pizza night. Everything else was leftovers.