I met Jenn Louis, a Food and Wine Magazine's Best New Chef of 2012, in a most modern way: Instagram. She had bartering on her mind: she was willing to share some of her outstanding recipes if I would send her a Baking Steel for her to "test drive." I thought about that for all of two seconds, then asked, "where do I send it?"
A few days later, Chef Louis posted a picture of a stromboli she made for a staff lunch on her Baking Steel Original. I tested it out in short order, serving it for lunch to the contractors building out our Baking Steel Test Kitchen. We all agreed: this is the best stromboli recipe on the planet.
Killer Stromboli Recipe
Recipe from Baking With Steel
1 72 hour pizza dough, or your favorite dough
25 grams (1 tablespoon) brown mustard
50 grams (3 thin slices) provolone cheese
50 grams (3 slices) sopressata, thinly sliced
25 grams (¼ red onion) red onion, sliced very thin
15 grams (8 thin slices) jalapeno, thinly sliced
50 grams (4 thin slices) uncured ham (I suggest Niman Ranch ham)
Fine sea salt and pepper, to taste
Preheat the Baking Steel Original in your oven at 450 F for one hour.
Stretch the dough into a long, skinny oval, approximately 12 by 6 inches. Place the dough on top of a sheet of parchment paper (it doesn’t need to be floured).
Spread brown mustard all over the dough, leaving a ¼" border around the edges.
Sprinkle all over with salt and pepper, to taste. Top with the remaining ingredients, then roll, jelly-roll style, pinching off the ends after rolling to form a seal. Brush the top with olive oil.
Place the sheet of parchment paper with the Stromboli on top of pizza peel, and use the peel to launch it onto the Baking Steel. Bake for 12 to 14 minutes, using the pizza peel to rotate every few minutes, until the stromboli is golden-brown with some darker, toasty-looking spots on top.
Shove your pizza peel under the parchment to remove the stromboli from the oven. Let it cool for a few minutes, then slice into thick diagonals and serve with tomato sauce.