American · Style guide
Spiral bake; NY‑ish dough, rolled
Rolled dough with cheese & cured meats-sliceable deli log, great for sharing.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 63% |
|---|---|
| Salt | 2.4% of flour |
| Oil | 2% |
| Sugar | 0.5% |
| Yeast (IDY) | 0.2% of flour |
| Total timeline | 12 h at 20°C |
| Bulk ferment | 3 h |
|---|---|
| Cold ferment | 6 h |
| Bench / ball proof | 3 h |
| Cold placement | balls |
Moderate ferment; warm proof helps rolling without snap-back. If you use the fridge stage, placement controls where cold happens, use it to match your workflow.
Stromboli is a classic Italian-American invention, often linked to 1950 in Essington, PA, where Nazzareno “Nat” Romano popularised a rolled, baked sandwich of meats and cheese. The name borrowed Ingrid Bergman’s volcanic movie buzz per tavern folklore. Spiralled logs bake evenly, slice cleanly, road-trip kindly. Calzones seal moons; stromboli ribbons feed whole tables without losing deli swagger.
The Stromboli preset in 8Bit.Pizza starts around 63% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Stromboli timeline is about 12 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Great for party food and slicing. Perfect for cured meats + cheese fillings. Good for make-ahead lunches.