1 tsp active dry yeast
1 Tbsp sugar
¾ cup warm water
1 tsp salt
1 Tbsp olive oil
3 cups all-purpose flour
6 slices provolone cheese
2 Tbsp olive oil
Italian seasoning blend
Combine the warm water, yeast, and sugar, and stir until dissolved. Let that sit for about five minutes or until it becomes frothy on top. After five minutes, stir in the olive oil and salt. Pour the yeast mixture into a large bowl and add one cup of flour. Stir until smooth.
Continue to add flour, a half cup at a time, until you can no longer stir it with a spoon. At that point turn the dough out onto a floured surface and knead for about five minutes, adding more flour as you go. Knead in flour until the dough is soft, but no longer sticky. You should use roughly 2.25 to 3 cups of flour total. Form the dough into a ball, place it back in the bowl, loosely cover it with plastic, and let it rise for 1-1.5 hours, or until double in size.
Once the dough is double in size, take it out of the bowl and place it on a floured surface again. Pat the dough down into a rough rectangular shape and then gently stretch and coax the dough into a larger 12×18 inch rectangle. Stretching the dough rather than rolling it with a rolling pin will give you a fluffier end product.
Arrange your toppings over the dough. Roll the dough up so that it forms an 18 inch log. Place the rolled dough on a baking sheet and brush with the remaining 2 tablespoons of olive oil. Sprinkle the Italian seasoning over top. Allow the Stromboli to rise for about an hour.
Preheat the oven to 400 degrees. Bake the Stromboli for 25 minutes or until golden brown on top. Once cooled slice the Stromboli into 12 pieces, about 1.5 inches each
2 – 14.5oz cans tomatoes
1 – 6oz can tomato paste
½ cup white wine
6 tablespoon olive oil
Flavor with parsley, garlic, oregano, salt, black pepper and diced onion to your taste.
Put it in the blender and puree it then warm up in a sauce pan on medium heat until it begans to simmer.