- 1 1/2 cups warm water
- .5 oz active dry yeast
- 2 tsp sugar
- 1/4 cup extra-virgin olive oil, plus more for bowl and brushing
- Pinch of salt
- 4 cups all-purpose flour, plus more for work surface
- 2 cloves garlic, finely grated
- 1 (28 oz) can crushed tomatoes
- 2 Tbsp olive oil
- 1 1/2 tsp fine sea salt
- Shredded low-moisture mozzarella
- Thinly sliced pepperoni, salami, or capicolla
- 1 egg, beaten
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment, add water. Sprinkle with yeast and let stand until foamy, about 5 minutes. Add sugar, oil, and salt into yeast mixture and stir to combine. Change to dough hook, add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set in a warm place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1-2 times before using.
To make the sauce, in a bowl, combine garlic, tomatoes, oil, and salt. Cover and chill 3 hours to let flavors come together before using.
Preheat oven to 500° and sprinkle flour on 2 baking sheets.
Divide dough in half and begin to form, until it’s a rough rectangle. Cover remaining dough. Place dough on prepared baking sheet and push down from center outwards until evenly thin. Pour 1 cup sauce on dough and spread evenly, leaving a 2” strip at top of dough rectangle blank.
Cover dough with an even layer of cheese and a thin layer of topping, avoiding 2” strip. Roll dough closest to you toward the blank strip, stopping when you hit strip. Pull blank strip back towards you, over rolled dough. Pinch to seal folded dough, then tuck ends of stromboli under. Cut several slits across stromboli to allow for ventilation. Brush top with egg wash and let rest, 15 minutes. Repeat with other half of dough. Bake until brown and cheese is bubbling through slits, 10-15 minutes. Cut into 1” slices.