A couple of weeks back, Jenn Louis, a Food and Wine Magazine's Best New Chef of 2012, contacted me via Instagram. She had bartering on her mind! She would share some of her outstanding recipes, if I would share a Baking Steel for her to "test drive." I thought about that for all of 2 seconds, then asked, "where do I send it?"
The Baking Steel is not your average pizza stone, it has 18x the heat capacity of any ceramic stone. If your looking for a crisp crust with amazing char, you can find it in your home oven with the Baking Steel. It really delivers.
A few days later, Chef Louis posted a picture of a Stromboli she made for a staff lunch on her Baking Steel. I was blown away! Her Stromboli recipe is killer and it's simple to put together. I decided to try the recipe out on the contractors building out our Baking Steel Test Kitchen. It was a big hit!
If you live in, near or are visiting Portland, OR I recommend visiting Chef Louis' Lincoln Restaurant or the Sunshine Tavern. Both are now on my bucket list! But in the meantime, let me introduce you to the culinary genius that is Jenn Louis via her Stromboli recipe. It won't disappoint!
Create Some Love,
Sunshine Tavern's Stromboli, for Baking Steel
6 ounces pizza dough
1 large tablespoon brown mustard
2 slices provolone
1 pepperoncini, sliced into thin rings
a few very thin slices of red onion
8 slices pepperoni
2 slices ham
salt and pepper
Preheat baking steel in a 475-degree oven for 45 minutes.
On a work surface, stretch dough into an oblong shape, approximately 12"X6". Spread brown mustard all over dough, leaving a ¼" boarder around edges. Season mustard lightly with salt and pepper. Top mustard with remaining ingredients, then roll into a long cigar shape, enclosing the ends of the dough. Place stromboli on baking steel and bake for 5 minutes, or until underside of dough becomes golden. Roll stromboli to remaining sides, rotating until stromboli is cooked through and golden. Cool for a few minutes, then slice in thick diagonals and serve with tomato sauce.