+With pizza flour:
°200g Francine pizza flour
°1 sachet of Francine baker’s yeast
°12 cl of water
°3 cl of olive oil
+With the preparation My pizza dough:
°1 sachet for preparation for my Francine pizza dough
°15 cl of hot water
°3 tbsp. olive oil
+Preparing my filling:
°350ml crushed tomatoes
°370 g button mushrooms
°4 slices of ham
°250g of cheese
For the preparation :
In a bowl, mix the Francine pizza flour and the water until you obtain a homogeneous dough. Leave to rest for at least 20 minutes.
Add the salt and Francine Baker’s Yeast to the dough, then knead for a few minutes.
In a bowl, add the oil and mix by hand until the oil is completely absorbed, this mixing may take a little time.
Form a ball with the dough and let it rest for at least 20 minutes. The rest time can be up to 1 hour. Once rested, it will be easier to flatten the ball, without kneading it, and to lengthen it to give it the shape of a round pizza.
For the preparation My Pizza Dough:
Pour the contents of one Francine Pizza Dough Mix packet into a bowl and make a well in it. Add the yeast, then the lukewarm water (it should not be hot).
Add the olive oil (3 tablespoons) and mix for 3 minutes using a wooden spoon to obtain a smooth paste.
Flour your hands and place your ball of dough on an oiled baking sheet and spread it with your fingertips over the entire surface. Roll and stretch the dough into a thick rectangle shape.
Preheat the oven to 200°
For garnish :
Prepare your tomato sauce by mixing the crushed tomatoes, thyme and salt and pepper. Spread your tomato sauce on the pizza dough. Be sure to leave 3cm on each side of the edge of the pizza.
Wash your button mushrooms as well as the tomatoes. Cut them into thin slices.
Arrange your slices of ham as well as the button mushrooms, tomatoes and grated cheese on your dough.
Now roll up your delicious Italian Stromboli, starting at the ends. You become get a roll. If your stromboli is too long, fold it in half, in a U shape.
To allow air to pass during cooking, make slits on the top. Break an egg, keep the yolk and spread it with a kitchen brush on your stromboli.
Bake it for 20-25min at 200°: it should take on a golden color on top. Your delicious Italian Stromboli is ready!
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