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The key to a successful Stromboli lies primarily in the dough. The recipe predominantly utilized in this guide is a versatile dough that has been featured in numerous pizzeria episodes—be it for New York rounds or Grandma pizza. Once you have this cold-fermented dough ready, there’s nothing stopping you from crafting delicious Stromboli.
For the best results, prepare the dough ahead of time and refrigerate it for 48 hours. This fermentation process enhances the flavor and texture, leading to a successful bake. If you need the specific recipe for the dough, references to the New York round pizza recipe are available in the description of the original transcript.