Pizza Oven Sausage and Pepperoni Stromboli

Prepare the Stromboli dough

1. Proof the yeast by adding the active dry yeast to the warm water and stirring vigorously. The yeast should foam. If the yeast clumps and floats on top of the water it is dead and you need new yeast.
2. Add the flour and salt to a stand mixer with a dough hook and add the cold water. Mix slowly for 1 minute then add the warm water and yeast. Mix for about 1 minute on low, then stop and scrape the sides of the bowl.
3. By hand or using a stand mixer with a dough hook, knead the dough for about 5 minutes until the dough is smooth. Depending on environmental conditions, you may need to add a little more flour or water to the mixture. (The dough should not be dry or too sticky. You should be able to gently pinch the surface of the dough without it sticking to your fingers.)
4. Place the dough ball on a plate and cover with a damp towel. Let the dough sit at room temperature for 1 hour.
5. After 1 hour, uncover the dough ball and divide in half. Form each dough ball by gently stretching the dough and folding the stretched dough to the bottom of the ball. Rotate the ball 90 degrees and repeat. Repeat this process about 5-6 times finishing by pinching together the bottom of the ball. The surface of the dough should be smooth and not torn. Repeat with the 2nd dough ball.
6. Place each dough ball on a lightly oiled cookie sheet and very lightly oil the top of each dough ball. Cover with plastic wrap and place in the refrigerator overnight or up to 48 hours.

Prepare the Sauce

1. Add the salt and seasonings to the tomato sauce and stir to combine. Refrigerate overnight.

Make and cook your Stromboli

1. Remove the dough balls from the refrigerator and let them come to room temperature. Typically, you will want to remove the dough from the fridge about 2-3 hours before you are ready to cook.
2. Preheat your pizza oven with Cooking Steel to 500 degrees.
3. On a lightly floured surface, roll a dough ball into a long rectangle. The thinner the better.
4. Place the pepperoni down on the dough, keeping about a 1-inch border on the top and side of the dough.
5. Next, layer some of the sauce on top of the pepperoni, again maintaining about a 1-inch border on the top and sides of the dough.
6. Add some sausage next to the Stromboli (reserving some for a second Stromboli), followed by 4-5 slices of provolone.
7. Along the top 1-inch border on the dough, make a vertical cut about every 2 inches forming small ribbons of dough. This will end up being the decorative top of your Stromboli.
8. Starting at the bottom of the dough roll the dough up into a pinwheel up toward the top. A spatula may help with this if the dough is sticking.
9. Fold the ends of the Stromboli underneath and pull the “ribbons” of dough over the top of the Stromboli.
10. Carefully lift the Stromboli onto a well-floured pizza peel. (You can also use parchment paper if you are more comfortable transferring the Stromboli to the oven that way, but it will need to be removed shortly after placing the Stromboli in the oven or it will burn).
11. Brush the top of the Stromboli with olive oil and dust with a little dried oregano.
12. Using the pizza peel, transfer the Stromboli to the pizza oven with the Cooking Steel. Ideally, the Stromboli will be placed parallel to the front of the oven and close to the front of the oven.
13. Cook the Stromboli for about 4 minutes then rotate it 180 degrees. Cook for an additional 3-4 minutes, until the dough is nicely browned.
14. Remove the Stromboli to a cutting board and cut into slices. Serve with the remaining sauce for dipping.
15. Repeat the above steps with the second dough ball for a second Stromboli.