Crusty, cheesy, oozing savory goodness, that’s what this fresh milled Stromboli is all about!

This crust recipe is simple and so delicious! It’s my favorite pizza crust recipe, and would work well for calzones or hot pockets.

Another thing I love about this recipe, aside from being easy to make, is that it uses such basic ingredients. Things found in my pantry on a regular basis!

Crust Ingredients:

Fresh milled hard white wheat flour– Hard white wheat gives this crust the structure it needs to become elastic and soft. Click here if you want to learn more about why I mill my own flour.

Warm water

Instant yeast

Honey– Raw honey is such an important and useful pantry staple. Besides offering loads of health benefits, it gives a moisture, softness, and flavor boost to yeast doughs.

Olive oil– Oil in yeast dough lubricates the gluten strands, making dough easier to handle. It also makes the dough softer and more flavorful..

Salt

Fresh Milled Stromboli Fillings:

Margherita uncured pepperoni slices– I find this near the deli section at Walmart. I do try to watch our consumption of highly processed meats. There are better options available if you look for them!

Fried Sausage– A simple tip that my mom has passed on to me is to always fry extra sausage and keep it in your freezer. It can make meal prepping so much faster, especially when you are in a time crunch.

Black olives– Or whatever other kind of olives you have on hand. They are all good.

Shredded Mozzarella– This may be the most important ingredient! If my husband is around when I’m doing anything with cheese, it seems to disappear as fast as I shred it.

Freshly grated Parmesan– In my opinion, this is the only kind of parmesan to use. We are talking serious flavor boosts!

A jalapeño pepper– Maybe avoid this particular ingredient if your family doesn’t enjoy a little heat.

Sliced onion

Pepper

This list is simply what I love to use and what I often have on hand. The great thing about Stromboli is that you can feel free to customize it however your family would enjoy it!

Tools You’ll Need

Grain Mill- I use the Komo Fidibus Classic Mill, but there are a lot of other great options available depend on what you are looking for.

Baking Sheet or Large Pizza Stone

Digital Scales– This is a very important tool when you are working with fresh milled flour, and will allow you to achieve much more consistent results. It also takes the guess work out of trying to figure out how many wheat berries to mill.

Mixer- It takes much longer to develop the gluten in fresh milled flour than white flour, which means that it takes much more kneading to get the right consistency! My Bosch mixer will win no prizes for the most aesthetically pleasing kitchen tool, but it is a workhorse.

Rolling pin- Yes, I am very partial to this particular French rolling pin.

Make the Crust

STEP 1:

Start by milling your wheat berries. I usually mill my flour on the finest setting. Put all the crust ingredients into your mixer bowl EXCEPT the salt. Salt can hinder the yeast development, so we want to let it get a head start. Mix these ingredients until just combined, then let rest for 30 minutes. This step also allows the flour to absorb more liquid, helping the gluten better develop. This results in an elastic dough, which improves the texture.

STEP 2:

When the 30 minute rest is completed, add the salt. Knead the dough on a low to medium low speed for 8-10 minutes, until window pane stage is reached. This is a very important step. Window pane prevents a dense heavy product.

STEP 3

Let the dough rise in an oiled bowl until doubled, about 45 minutes.

Assemble the Fresh Milled Stromboli

STEP 1:

Preheat your oven to 400º F.

STEP 2:

When the dough is doubled, dump it out onto a lightly oiled sheet of parchment paper. Roll it into a rectangle measuring approximately 12″x20″.

STEP 3:

Next, layer the fillings in order listed down the center of the rectangle. Make sure to leave room on the ends to pinch them shut.

STEP 4:

When you’ve finished layering the filling ingredients, gently fold first one side over the center, and then the other. Tightly pinch your seams and the ends.

STEP 5:

This can be optional, but I like to beat an egg and brush on the top of the Stromboli for a nice golden finish. Then I sprinkle with Italian seasoning or fresh herbs.

STEP 6:

Pick up parchment paper and transfer to baking sheet.

STEP 7:

Bake at 400º F for 20-25 minutes (depends how crusty you want it), and serve with warm marinara sauce.