Stromboli with a Delicious Tomato Sauce on the Side

Stromboli is basically a big pizza loaf.

When you want a loaf of bread, but you love pizza too much! 🙂 Stromboli originated in the Italian American community. It is literally a rolled-up pizza, but with the sauce served on the side. If you like pizza, then you will love this. 

This recipe makes a large loaf. Enough to feed 4 greedy people. You can fill it with your favourite fillings. The customizability is endless with this one. Just make sure that you do not use fillings that are very wet as they will make the loaf soggy. 

Watch the video down below for detailed instructions.


For the preferment (biga)

70g (2.5oz) strong white bread flour

40g (1.5oz) water

Pinch of yeast


For the main dough

290g (10.2oz) strong white bread flour

4g (0.14oz) dry yeast or 3x the amount of fresh

7g (0.25oz) salt

20g (0.7oz) olive oil

175g (6.2oz) cold water

To learn more about dough temperature when using a preferment click here.



80g (2.8oz) sliced salami

200g (7oz) sliced pepperoni

200g (7oz) mozzarella

30g (1oz) parmesan


For the sauce

1 tin 400g (14oz) good quality chopped tomatoes

5 cloves garlic, crushed

1 small onion, finely diced

Oil, salt, pepper, oregano to season


To finish

1 egg for brushing

20g (0.7oz) parmesan for sprinkling


  1. Make the tomato sauce by sweating down the onion and garlic with a little bit of olive oil for 10 minutes on medium heat. Add the salt, pepper, oregano and chopped tomatoes. Cook for another 20 minutes. You can blend it if you like or leave it chunky. Set aside to cool down.
  2. To make the preferment (biga) mix the water, pinch of yeast and flour. Cover and ferment for 10 – 12 hours.
  3. In a bowl mix the remaining water, yeast, salt & olive oil. Add the preferment and the remaining flour. Mix to a dough.
  4. Knead for 6 – 7 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  5. Cover & ferment for 45 minutes.
  6. Fold.
  7. Ferment for another 45 minutes.
  8. Roll the dough out to a rectangle shape. Brush with the egg all over the surface. Layer with the salami, pepperoni, mozzarella, and parmesan. Fold the edges up and roll it into a log.
  9. Place on a tray, cover and ferment for 1.5 hours. During the final hour of fermentation preheat your oven to 160C FAN ON.
  10. Brush the loaf with egg, let it dry for 5 minutes, then brush again. Sprinkle with the parmesan and a little oregano.
  11. Bake for 45 – 50 minutes or until the internal temperature reads above 94C (200F).
  12. Let it sit for at least 20 minutes before cutting.

Watch the video here

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