Stromboli pizza is a dish that originated in the USA, specifically in Philadelphia. Although a traditional recipe existed in Italy, it was not until the film Stromboli was released that it became popular.
Origins
The story of Stromboli dates back to the 1950s in Philadelphia, where a restaurant owner, Nazzareno Romano, began selling a rolled-up pizza dough filled with ham, cheese, and peppers. Stromboli is often confused with another food called a calzone, so what is the difference?
Calzone regarding Stromboli
There are several differences between Stromboli and Calzone:
- Origin: Stromboli is from Philadelphia, while Calzone is 100% Italian. Calzone is a popular street food typical of southern Italian regions such as Campania, Apulia, Calabria, and Sicily.
- Shape: Stromboli uses a rectangular dough that is rolled up and then sealed, while Calzone is a round dough folded in half and closed for frying or baking.
- Filling: This point is more ambiguous, since the classic fillings for both Stromboli and Calzone include ham, mozzarella, and tomatoes, and there are many variations in both Italy and the United States.
- Sauce: Calzones are often said to be served with sauce on the side, while Stromboli has sauce incorporated into the filling. In Italy, however, calzones are rarely served with a separate sauce. Instead, the sauce is usually mixed with the filling, which makes it a challenge to bite into a freshly made calzone without getting tomato sauce all over your shirt.
Table of Contents
How to make Stromboli pizza?
Ingredients:
For the dough
| Ingredient | Quantity |
|---|---|
| Water | 300 ml |
| Flour | 500 g |
| Extra virgin olive oil | 20 ml |
| Salt | 8 g |
| Dried brewer’s yeast | 4 g |
For the filling
| Ingredient | Quantity |
|---|---|
| Tomato puree or Neapolitan sauce | 300 ml |
| Grated mozzarella | 300 g |
| Sliced pitted black olives | 60 g |
| Salami or pepperoni | 300 g |
| Anchovies in oil | 8 |
| Capers in oil | 1 teaspoon |
| Dried oregano | To taste |
| Fresh basil leaves | 10 |
| Extra virgin olive oil | A splash |
Elaboration
- To make the dough, pour the water into a bowl, add the salt, yeast, and flour, and mix until combined. Begin kneading until a dough forms. Let it rest for 10 minutes, covered with a cloth.
- After 10 minutes, continue kneading, either by hand or in a food processor, until the gluten begins to develop, the dough becomes smooth, pulls away from the sides of the bowl, and turns elastic. Then add the olive oil and mix it in.
- Let the dough rest, covered with a cloth, until it doubles in volume.
- Roll out the dough very thinly with a rolling pin on a floured surface, then form a rectangle of about 50 cm x 45 cm.
- Spread the tomato puree or Neapolitan sauce over the surface of the rectangle, leaving a small border so it does not overflow.
- Place the olive slices, capers, oregano, chopped anchovies, and basil leaves on top, spreading them evenly over the surface.
- Add the grated mozzarella on top, then spread the salami or pepperoni over the entire surface.
- Lightly moisten the border you left without tomato sauce so it sticks better, and roll up the dough to form a kind of Swiss roll or cylinder. Press it down and seal it along the moistened side.
- Place it on a baking tray and brush it with a little olive oil. Bake in the oven at 200ºC for about 15–20 minutes until golden brown.
Presentation: Serve the stromboli while still hot, cut into portions.
Video Guide 📺
Tips and tricks
- This recipe allows for many different preparations and fillings.
- You can add the ingredients you like most.
- Almost anything that works on a pizza can work here too.
Estimated nutritional facts
The following values are approximate and may vary depending on the type of mozzarella, salami, pepperoni, sauce, and portion size used. The estimate below is based on about 8 servings.
| Nutritional value | Approx. per serving |
|---|---|
| Calories | 575 kcal |
| Protein | 25 g |
| Carbohydrates | 52 g |
| Fat | 24 g |
| Saturated fat | 9 g |
| Fiber | 2–3 g |
| Sodium | 1050–1150 mg |
| Sugar | 3–4 g |
The Different Types of Pizza That Are Conquering the World
To talk about pizza is to talk about one of the most universal and beloved dishes in gastronomy.
Although we all associate pizza with Italy, the truth is that each region, and even each country, has created its own version, adapting it to local ingredients and people’s tastes.
From classic Neapolitan pizza to irresistible stromboli, each style has its charm and deserves a place at the table.
Neapolitan pizza: pure Italian tradition
Neapolitan pizza is the mother of all pizzas. Born in Naples, it is characterized by a thin crust, slightly puffed edges, and quick cooking in a wood-fired oven.
Its ingredients are usually very simple: tomato sauce, fresh mozzarella, basil, and a touch of olive oil.
Its simplicity is its greatest virtue, as it respects Italian tradition to the fullest.
Calzone: the folded pizza
The calzone is another Italian gem that stands out for its crescent shape.
Basically, it is a folded and sealed pizza baked with the ingredients inside.
The result is a dough that is crispy on the outside and juicy on the inside, perfect to enjoy without the need for cutlery.
Stromboli: the rolled pizza
Very similar to the calzone, but with its own personality, the stromboli consists of a pizza dough filled with sausages, cheeses, and vegetables, which is rolled up and baked until golden brown.
It is ideal for sharing, as it cuts into easy-to-serve slices.
This recipe is inspired by stromboli, but instead of being rolled, it is molded.
It highlights a delicious version with beef, mozzarella, and figs, which combines savory flavors with a surprising sweet touch.
Chicago pizza: abundance and flavor in every bite
The Chicago style is probably the most forceful.
It is baked in a deep mold, which allows it to be filled with cheese, tomato sauce, and plenty of ingredients.
Its texture is almost like a savory tart, with a crispy base and a generous interior that wins over lovers of large portions.
New York pizza: thin and versatile
New York pizza is famous for its thin and flexible dough, which allows you to fold the slices to eat them by hand.
It is characterized by its large size and versatility. From a simple cheese pizza to combinations with pepperoni, mushrooms, or vegetables, it is a favorite for those looking for something quick and tasty.
FAQs
Is Stromboli the same as calzone?
No. They are similar, but they are not the same. Stromboli is usually rolled from a rectangular dough, while calzone is made from round dough folded in half.
Can I change the filling?
Yes. One of the best things about stromboli is that the filling is very flexible. You can use different cheeses, meats, or vegetables depending on your taste.
Can I make Stromboli without anchovies?
Yes. If you do not like anchovies, simply leave them out or replace them with another ingredient you enjoy.
How do I know when Stromboli is ready?
It is ready when the outside is golden brown and the dough looks cooked and lightly crisp. In this recipe, that usually takes about 15 to 20 minutes at 200ºC.
Can Stromboli be served later?
Yes. It is best served hot, but it can also be enjoyed warm. You can reheat it in the oven for a better texture.
Conclusion
Stromboli pizza is a flavorful and satisfying dish with a story that connects Philadelphia and Italian-inspired cooking. Its rolled shape, rich filling, and easy-to-share slices make it a great choice for family meals, gatherings, or a different kind of homemade pizza night.
What makes it especially appealing is its versatility. You can follow the classic combination of tomato sauce, mozzarella, salami, olives, and basil, or adapt it with your own favorite ingredients. Simple, hearty, and full of character, stromboli easily earns its place among the most loved pizza styles.
