Italian Meats and Cheese Stromboli with 3-Day Cold-Fermented Dough

Name: Italian Meats and Cheese Stromboli with 3-Day Cold-Fermented Dough
Prep time: 72 h
Cook time: 20 min
Yield: 1 × 500g dough balls
Ingredients: 298g Bread flour; 185g water; 8g salt; 3g sugar; 6g oil; None (0% of flour)

Baked April 5, 2026 By Kevin at PizzaLogic Logged retroactively

Stromboli Style Recipe Summary 1 × 500g dough balls

Dough

Hydration 62%

Salt 2.8%

Sugar 1%

Oil/Fat 2%

Flour Bread

Yeast Type IDY

Fermentation

Room Temp

70°F

Cold Ferment

70h

40°F

Total

72h

Bake

Bake setup Home oven, sheet pan

Oven temp 425°F

Cook time ~20 min

Mixer Stand

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Switching it up this week: not a pizza. Italian meats and cheese stromboli rolled from a 3-day cold-fermented dough at 62% hydration.

Filling - salami, provolone, pepperoni, whole-milk mozzarella, and prosciutto. Layered, rolled, sealed, scored, and baked.

Baked at 425°F for 20 minutes. The lower oven temp and longer bake gives the dough time to fully cook through with that much filling inside, while the egg wash on top crisps and browns the crust.

Same dough, different format. The cold ferment gave the bread plenty of flavor to stand up to the cured meats inside.