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Stromboli-Style Dough

Originating in Philadelphia, Stromboli is made by topping pizza dough with mozzarella and Italian-style salami, sausage and vegetables, then rolled jelly roll or burrito-style before baking.

Best Flours for your Stromboli:
Primo Mulino® Neapolitan-Style Pizza Flour
Primo Mulino® Neapolitan-Style Pizza Flour

Ideal for high-heat cooking, especially wood and gas-fired ovens that have become the mainstay of many artisan pizzerias. Primo Mulino® flour creates a soft, supple dough suitable for Neapolitan-style pizza and offers great mixing tolerance, excellent water absorption, and works well with long fermentation.

Protein: 11.3-2.3% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes: 20kg

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Keynote<sup>&reg;</sup> Strong Bakers Flour
Keynote® Strong Bakers Flour

Fresh, refrigerated, and long fermentation doughs align well with this flour, as the higher-protein attributes produce good volume for pizza crust with a clean flavour profile.

Protein: 12.3-13.3% Ash: 0.48-0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Classic Pizza Flour
Classic Pizza Flour

A versatile pizza flour suitable for numerous pizza styles that is easy to work with and can tolerate mixing and handling. This flour produces a mellow dough and a well-rounded crust flavour.

Protein: 12-12.6% Ash: 0.53 Moisture: 14.5% max
Pack sizes: 20kg

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Need Help Deciding? Contact an Ardent Mills Pizza Expert