- Dissolve 2% salt and 2% sugar in cool water.
- In a mixing bowl, combine high-gluten flour and 0.4% IDY.
- Pour liquid into dry ingredients and mix until a dense shaggy mass forms.
Bernata Stromboli
Dense 56% hydration structural dough loaded with shaved steak, spinach & three-cheese matrix
Formulated for Bernardo's-style structural stromboli. Features a 56% low-hydration dough engineered to hold wet spinach and hot rendered steak fat without blowing out. Rolled thin, loaded with shaved ribeye or top round and a signature 3-cheese blend, baked at 500°F–550°F, and finished with hot garlic butter and pecorino.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| High-Gluten Bread Flour | 100% | ||
| Water | 56.0% | ||
| Olive Oil | 3.0% | ||
| Granulated Sugar | 2.0% | ||
| Fine Sea Salt | 2.0% | ||
| IDY | 0.40% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Shaved Steak (Ribeye or Top Round) | 2.25 | ||
| Three-Cheese Matrix (Mozzarella, Provolone, Cheddar) | 2.25 | ||
| Sautéed Spinach & Green Peppers | 1.50 | ||
| Garlic Butter & Pecorino Romano | 0.300 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature525°F
Bake Time12-15 min
SurfacePreheated Baking Stone or Steel
Preheat baking stone or steel at 500°F–550°F for 60 minutes. Cut 3-4 one-inch steam vents across top crown. Bake directly on hot stone for 12 to 15 minutes until exterior is deep golden brown. Immediately brush with hot garlic oil/butter and dust heavily with grated Pecorino/Parmesan.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
- Once flour is fully hydrated with no dry spots, drizzle in 3% olive oil.
- Knead aggressively for 8 to 10 minutes.
- The dough will feel exceptionally dense and tight due to 56% hydration.
- Knead until smooth and passes windowpane test.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
1h
- Rest covered at room temperature for 1 hour to kickstart yeast activity.
- Divide into 400g portions and form into tight, smooth dough balls.
72h
- Place balls in lightly oiled airtight containers.
- Cold ferment in refrigerator for 48 to 72 hours to relax gluten.
- Remove 2 hours prior to baking to reach room temperature.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Use a rolling pin to thoroughly degas the dough and sheet into an even, flat rectangle or large oval (roughly 14–16 inches long).
- This ensures uniform thickness that will not tear.
- Sear 8 oz (225g) seasoned shaved ribeye or top round on a screaming hot flat-top until just browned.
- Load hot steak, 225g shredded cheese blend (40% Mozzarella, 40% Provolone, 20% Cheddar), and sautéed spinach/peppers onto one half of the dough.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
15m
- Fold top over filling, tightly crimp edges, and cut 3 to 4 distinct 1-inch steam vent slits across the crown.
- Launch directly onto preheated baking stone/steel at 500°F–550°F for 12 to 15 minutes until deep golden brown.
Immediately upon removal from the oven, brush the hot exterior crust heavily with garlic oil or melted butter, and generously dust with finely grated Pecorino Romano or Parmesan.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment1h
Cold Ferment48-72h
Final Proof2h
1-hour ambient bulk rest, divide into 400g balls. Cold ferment in airtight containers for 48 to 72 hours to relax tight gluten. Temper at room temperature for 2 hours before rolling.