- Make the Dough:
- Mix the active dry yeast and sugar into the warm water in a small bowl. Let stand for several minutes until frothy as this ensures the yeast is alive.
- Prepare the Flour Mixture:
- Combine the flour and salt in a large bowl. Pour the foamy yeast mixture and olive oil into the dry mixture then stir with a sturdy spoon until a ragged dough forms.
- Knead the Dough:
- Turn the dough out onto a lightly floured countertop. Using the heels of your hands knead for about 8 minutes. The dough should be smooth stretchy and not sticky. This step develops good gluten for that perfect chewy crust.
- Let the Dough Rise:
- Place the kneaded dough into a bowl coated with a drizzle of oil. Cover the bowl with a damp towel or plastic wrap. Allow it to rise in a warm spot for about 1 hour or until the dough has doubled in size. This gives your crust its signature light bite.
- Get the Fillings Ready:
- While the dough rises slice all your meats and vegetables thin. Combine minced garlic and Italian seasoning in a small bowl so it is ready to sprinkle later.
- Roll and Fill the Dough:
- Gently punch down the risen dough to release air. On a floured surface roll the dough into a large rectangle about the size of a standard baking tray. Arrange the sliced meats in a single even layer over the dough leaving at least a one-inch border all around.
- Top with Cheese and Vegetables:
- Scatter the shredded mozzarella and grated Parmesan evenly across the meats. Add bell pepper and onion slices for extra sweetness and color. Sprinkle the garlic and herb mixture over the entire filling ensuring it is evenly distributed.
- Shape and Seal:
- Carefully start from one long edge and roll the dough over the filling into a log shape. Pinch the edges tightly to ensure nothing leaks out as it bakes. Carefully transfer the Stromboli seam-side down to a baking tray lined with parchment paper.
- Egg Wash and Vent:
- Whisk the egg with a splash of water until smooth. Brush the entire surface of the dough with the egg wash for shine. Use a sharp knife to make three to five diagonal slashes to let steam escape during baking.
- Bake:
- Place the tray in a hot oven at four hundred degrees Fahrenheit. Bake for about twenty five to thirty minutes watching for a deep golden crust and bubbling cheese at the seams.
- Let Rest and Serve:
- Remove the baked Stromboli and let rest for at least five minutes before slicing thickly. This keeps the filling together. Serve with generous bowls of warm marinara sauce for dipping.
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