A little bit of background. There was a restaurant chain in my area called Your Place Pizza. I've been going to them for as long as I can remember. Unfortunately, they've shrank to only one restaurant and it's not ideal to travel to it. So, I've worked on making a fairly close copy of their stromboli.

---

Dough Starter (poolish)

150 grams water
150 grams flour
3 grams yeast
3 grams honey

Dough

Roughly 220 grams water
525 grams flour
18 grams salt

Filling

(depends on how much filling you want, less is a bit better than more when filling it, but get at least 1/2-3/4 lbs of everything)

Capicola Ham
Cooked Salami
Pepperoni
Cooked Ham
White American Cheese
Provolone Cheese
Yellow or Brown Mustard
Spicy Sausage
Dried oregano for topping
Butter to brush on the top

---

If you want to do this right, you should prep the dough several days in advance. If you don't have the time, at least try to prep it early in the day or the other option is skip making the dough and just crap a pizza dough from the store.

So, two days before you make the stromboli, make the starter (poolish). Just put all the dough started ingredients in container you can seal, stir until combined and put into the fridge for at least 12 hours.

For making the actual dough, if you have a stand mixer, great! Otherwise, get ready for the arm workout. Put your starter on the counter for an hour or two to warm up. Scoop your starter into the mixing bowl, pour the water and salt into the container you originally had the starter in and mix until the salt is dissolved. Put all of the flour and half the water mix into the mixing bowl with the starter. Mix for a few minutes until it comes together and slowly add a little of the second half of the water in at a time. Mixing for a few minutes in between. Should be a looser dough that still comes together and should be silky and smooth once you are done. If too loose, add more flour, if too tight, add a little more water. Once it's good to come out, get a large sealable container coat your hands in oil and pull the dough out of the mixer. Using your hands, fold under the sides and roll it in a circle with your hands to form a tight ball. Place into the container and add a little more oil to the top. Put back into the fridge for another 12 hours. (I duck taped my container closed, because as it expands, it likes to pop the top off ^^;)

If you were able to prepare this far in advance, awesome. Otherwise, like I said, just start it all early enough in the day, so it's ready in the evening. Take your dough out for a few hours in advance again. Depending on how many you make out of it, you can split the dough up in advance as well. This recipe will easily make at least 2-3 of them.

The only thing you need to cook beforehand is your spicy sausage. I roll them into about marble sized balls, brown them in a skillet and put them into a bowl for when I put it all together.

*Pre heat your oven to 450*

Flour your counter and roll out the dough. You can make it as thin or thick as you want, I usually roll it out to be a bit thinner, so I can roll it together better. Roll it out in a bit of a triangle shape. The wide spot being closer to you, make a rectangle for a few inches and then taper up to the top. Now, it's finally time to assemble. As you start to assemble, make sure to leave an inch or two of dough on the bottom and the sides and a good bit at the top.

Everything should be put on in a single layer and not multiple layers of a single ingredient put on top of each other. Layer on the capicola ham, american cheese, mustard, as little or as much as you like, cooked salami, provolone, pepperoni, cooked ham, which I tare in half since the slices are so big and put it on that way, and a line of the spicy sausage, with a little space in between each one.

Start to roll it from the bottom up, making it as tight as you can. You can also cut off any extra dough as you need to. After one or two rolls, take the extra dough on the sides and pull it inward, to help seal up the sides of your stromboli. Keep rolling until you get to the top, once again cutting off extra dough if you need to, and pushing the edge of the dough on to help seal it.

Place your stomboli on pan with sides, it will probably ooze out. Putting it on parchment paper as well will help. Make sure to put your seal on the bottom. Melt a bit of butter in a bowl and brush it across the top and sprinkle with some of the dried oregano. Bake for about 25-30 minutes. Once it's done I usually rest mine for a little bit and then cut them however you'd like. Enjoy!