Wood-Fired Oven Stromboli

Wood-Fired Oven Stromboli on the Yoder Smokers YS640S pellet smoker is nothing short of amazing! Stromboli is essentially a rolled-up pizza, but something about it makes it an entirely culinary experience. The layers of toppings and wood-fired flavor from the Yoder wood-fired oven make the golden texture and flavor out of this world…perfectly golden on the outside and melty on the inside, it’s nothing like what comes out of the kitchen oven. The high heat of the Yoder wood-fired oven is over 1,000 degrees like a traditional pizza oven. This creates a texture just like your favorite wood-fired pizza place, and this recipe from Jake Ruddy of Rum & Cook walks you through his process.

In Jake’s words, “This stromboli was phenomenal! The Yoder Smokers wood-fired oven never disappoints. This was my first attempt at a stromboli, and I decided to try it in the Yoder wood-fired oven. I most certainly will be doing this again, soon!” Thanks, Jake!

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Recipe from @1rumandcook on Instagram and @rumandcook on YouTube
https://www.instagram.com/1rumandcook/
https://www.youtube.com/@RumandCook/

INGREDIENTS

  • Dough
  • 350g Water (90-95F)
  • 500g All Purpose Flour
  • 1.5g Active Dry Yeast
  • 13g Fine Sea Salt

  • SAUCE
  • 1 x 28oz Can of Peeled Tomatoes
  • ¾ Tablespoon of Kosher Salt
  • ¾ Tablespoon of Pepper
  • 4 Fresh Basil Leaves
  • 2 Tablespoons of Olive Oil

  • TOPPINGS
  • 1/4 Pound of Imported Ham
  • Pizza Style Pepperoni
  • 3/4 Pound of Quality Mozzarella Cheese
  • 1 Medium Red or Yellow Onion
  • 1 Egg

INSTRUCTIONS

 

Make Your Dough

The dough can be made a day or two in advance. It requires a 16-hour overnight proof at a minimum but can be stretched to 48 hours if needed

1.  Mix water and salt, stirring to dissolve the salt fully in the warm water

2.  Add yeast, let hydrate for 1 minute and stir into water

3.  Add flour and mix in a KitchenAid mixer with a dough hook for 5 minutes on medium or 5 minutes by hand

4.  Cover and let rest for 20 minutes

5.  Mix or knead for an additional 5-6 minutes. The dough will be sticky, but you can mix in a small amount of flour to aid kneading if kneading by hand

6.  Make a dough ball ensuring you close the seam at the bottom

7.  Place the dough ball in an oiled container and cover for 2 hours or until it has doubled in size

8.  Divide in half and make 2 dough balls

9.  Pull dough balls taunt and close the seam at the bottom

10.  Place in fridge for 16 to 48 hours

 

Sauce

1.  Place can of tomatoes in a blender

2.  Add salt, pepper, basil, and olive oil

3.  Pulse on high 2-3 times with 1 second bursts

 

Preparing Stromboli

1.  Pull dough out of the fridge 90 minutes before using

2.  Dice onion and sauté until soft, add a sprinkle of salt to help pull out moisture

3.  Place room temperature dough on parchment paper

4.  Roll out dough into a rectangle keeping dough approx. ¼” thick

5.  Add a layer of sauce, ensuring there is a border of dough around the outside

6.  Add toppings

7.  Add freshly grated mozzarella cheese

8.  Roll, making sure not to push the toppings forward

9.  Pull the seam up to the dough and seal it tightly

10.  Seal ends of stromboli

11.  Roll stromboli so the seam is at the bottom

12.  Coat with egg wash

13.  Slice dough in 4-6 areas to allow steam to escape

 

Cooking

1.  Cook in Yoder Smokers wood-fire oven at 400°F for 19-21 minutes

2. Let cool for 20 minutes