Tremendous Loaded Pepperoni Pizza Stromboli Recipe

Bright, crisp edges give way to a molten center loaded with pepperoni, gooey cheese, and a tangy tomato ribbon. This pepperoni pizza stromboli balances crunchy crust and rich filling in every slice. I developed and refined this version after testing it eight times with different flours and fermentation times; the result is consistently reliable at home. It borrows ideas from classic Italian-American pizzerias and my pro kitchen technique to make assembly fast and foolproof. Read through the tips and step-by-step instructions, and you’ll be slicing into one tonight.

Why this recipe works

A short, cold rest for the dough gives better gluten structure and a crisp chew without long fermentation.
A thin layer of sauce prevents sogginess while still delivering bright tomato flavor.
Part-skim and whole-milk cheeses blend for stretch and flavor without excess oil.
A tight roll and sealed seam keep fillings from leaking and ensure even cooking.
A final egg wash and a quick high-heat finish create a glossy, golden crust.

Ingredients Breakdown

Dough (makes one 12–14-inch stromboli): 450 g (3 1/2 cups) all-purpose flour — structure and chew; 8 g (1 tsp) instant yeast; 9 g (1 1/2 tsp) Diamond Crystal kosher salt — if using Morton’s, halve the amount; 300 ml (1 1/4 cups) warm water (38°C / 100°F) — activates yeast; 15 ml (1 tbsp) olive oil — tenderness and flavor. You can use bread flour for a chewier crust, but expect a slightly firmer bite.
Sauce: 240 g (1 cup) crushed tomatoes — bright base; 15 g (1 tbsp) tomato paste — depth; 1 tsp dried oregano; 1 garlic clove, minced — aromatic lift. Use a simple sauce so it won’t overpower other flavors.
Cheese: 225 g (2 cups) low-moisture part-skim mozzarella, shredded + 60 g (1/2 cup) grated provolone — mozzarella gives stretch; provolone adds rounded flavor. Avoid pre-shredded cheese with anti-caking agents when possible.
Pepperoni & extras: 120–150 g (4–5 oz) sliced pepperoni — the star; 60 g (1/2 cup) sliced roasted red peppers — optional, for brightness; 30 g (1/4 cup) grated Parmesan — finish. If you prefer milder heat, use mild pepperoni or half spicy plus half mild.
Egg wash and garnish: 1 large egg beaten with 15 ml (1 tbsp) water — gives a glossy crust; flaky salt and chopped basil for finishing.

Essential Equipment

Large work surface for rolling (or a clean countertop).
Rolling pin or bottle as a substitute.
Baking sheet or a pizza stone; if using a pizza stone, preheat it in the oven.
Parchment paper to transfer the stromboli.
Instant-read thermometer to check internal temperature (target 74°C / 165°F).
Bench scraper to help shape the dough.
If you don’t own a stand mixer, you can mix and knead by hand for 8–10 minutes.

Step-by-Step Instructions

Prep Time: 25 minutes. Cook Time: 25 minutes. Inactive Time: 30 minutes rest. Total Time: 1 hour 20 minutes. Servings: 8 slices.

Step 1: Make the dough

Combine 450 g (3 1/2 cups) all-purpose flour, 8 g (1 tsp) instant yeast, and 9 g (1 1/2 tsp) kosher salt in a bowl. Add 300 ml (1 1/4 cups) warm water and 15 ml (1 tbsp) olive oil, mixing until a shaggy dough forms, about 2 minutes. Knead for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rest for 30 minutes at room temperature.

Step 2: Prepare the sauce and fillings

Stir 240 g (1 cup) crushed tomatoes with 15 g (1 tbsp) tomato paste, 1 tsp dried oregano, and 1 minced garlic clove. Season to taste with 1/2 tsp salt. Shred 225 g (2 cups) mozzarella and slice 120–150 g (4–5 oz) pepperoni. Keep fillings chilled until assembly to avoid a soggy dough.

Step 3: Roll the dough into a rectangle

On a floured surface, press and roll the dough to a 30 x 20 cm (12 x 8 inch) rectangle. Aim for even thickness, roughly 6 mm (1/4 inch). If the dough resists, let it rest for 5 minutes, then continue. Do not overstretch; small tears can be patched by pinching the dough.

Step 4: Layer the sauce, cheese, and pepperoni

Spread a thin 100 g (1/3–1/2 cup) layer of sauce, leaving a 2 cm (3/4 inch) border. Sprinkle 180 g (1 1/2 cups) mozzarella and 30 g (1/4 cup) provolone evenly. Layer pepperoni slices next, slightly overlapping, about 120–150 g (4–5 oz). Add roasted red peppers or Parmesan if using. Keep fillings centered to avoid leaks.

Step 5: Roll and seal

Starting from the long side, roll the dough tightly into a log. Pinch the seam closed and fold the ends under. Transfer seam-side down to parchment on a baking sheet. Brush with egg wash. Chill 10 minutes to help the seam set. A tight roll prevents leakage.

Step 6: Bake to golden perfection

Preheat oven to 230°C (450°F). If using a pizza stone, preheat the stone. Bake the stromboli for 18–25 minutes until golden brown and the internal temperature reads 74°C (165°F). Rotate the sheet halfway for even color. Let rest 10 minutes before slicing to set the cheese.

Expert Tips & Pro Techniques

Common mistake: Overlayering sauce. Too much sauce yields a soggy center. Use a thin, concentrated layer and drain any wet toppings.
Dough rest trick: A 30-minute bench rest makes the dough easier to roll and reduces springback.
Temperature control: Bake hot at 230°C (450°F) for a crisp crust. If the top browns too fast, lower to 205°C (400°F) and cover loosely with foil.
Make-ahead: Assemble the stromboli, then wrap tightly and refrigerate up to 24 hours before baking. Bake directly from chilled, adding 3–5 minutes to the time.
Professional technique for home: For an extra-crisp bottom, preheat a baking steel or pizza stone and transfer the stromboli on parchment directly onto the hot surface.
Flavor boost: Toss pepperoni slices in a little olive oil and a pinch of red pepper flakes before layering to release more flavor without adding moisture.

Storage & Reheating

Refrigerator: Store cooled slices in an airtight container for up to 3 days. For best texture, reheat within 48 hours.
Freezer: Wrap whole or sliced stromboli tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10–15 minutes until warmed through and crust crisps. Avoid the microwave; it makes the crust soggy.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend, 450 g. Add 1/2 tsp xanthan gum if your blend lacks it. Baking time increases 3–5 minutes.
Vegetarian: Replace pepperoni with seasoned roasted mushrooms (150 g / 5 oz) and spinach (60 g / 2 cups packed). Keep cheese quantities the same.
Spicy Pepperoni: Add 1–2 tsp crushed red pepper to the sauce and use spicy pepperoni. Everything else stays the same.
BBQ Chicken Stromboli: Swap sauce for 150 g (2/3 cup) BBQ sauce, add 225 g (1 cup) shredded cooked chicken, red onion slices, and 180 g (1 1/2 cups) mozzarella. Bake the same time.
Low-Sodium Option: Use low-sodium pepperoni and no-salt-added tomatoes. Add extra herbs and lemon zest to boost flavor.

Serving Suggestions & Pairings

A simple green salad with a lemon vinaigrette cuts the richness and brightens the plate.
Serve with a small bowl of warm marinara for dipping.
Pair with cold beer or a medium-bodied red wine like Sangiovese.
For a fun side, try our take on pizza fries recipe as a crunchy companion.

Nutrition Information (per serving)
Serving size: 1 slice. Servings: 8.

Calories: 420 kcal
Total Fat: 20 g
Saturated Fat: 9 g
Cholesterol: 60 mg
Sodium: 820 mg
Total Carbohydrates: 38 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 19 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my stromboli turn out soggy in the middle?
A: Most often from too much sauce or wet fillings. Use a thin sauce layer, drain moist toppings, and avoid very watery vegetables.

Q: Can I make this without eggs for the wash?
A: Yes. Brush with olive oil for a softer, matte crust. An egg wash gives a glossy finish and deeper color.

Q: Can I double this recipe?
A: Yes. Make two dough balls and work one at a time. If baking both at once, rotate trays for even browning.

Q: Can I prepare the stromboli the night before?
A: Yes. Assemble, wrap tightly, and refrigerate up to 24 hours. Bake straight from chilled, adding a few extra minutes.

Q: How long does this keep in the fridge?
A: Store in an airtight container; best within 3 days. Reheat in the oven for best texture.

Q: What if my dough tears while rolling?
A: Patch tears by pinching dough edges together or pressing a small dough scrap over the hole. Let the dough rest 5 minutes if it resists.

Q: Can I use pre-made pizza dough?
A: Yes. Use one 450 g (approx.) store-bought dough ball and proceed the same way.

Conclusion

Try this stromboli on game day or a busy weeknight for a hearty, shareable meal. If you want more pizza-inspired ideas, check the Romeo’s Pizza menu for classic combinations and quick picks. For a different stromboli take, see the Ultimate Deluxe Stromboli for inspiration.