Last Updated on June 14, 2024 by Carne Diem
Protein: 
Method: Pizza Oven
Jump to RecipeThis sausage and pepperoni stromboli is the perfect recipe to make on your Ooni or other pizza oven. Homemade pizza dough is stuffed with Italian meats and cheeses and baked until crispy, golden brown and delicious.
If you know my family, you know we love and eat a lot of pizza. Like a stupid amount of pizza. We love gathering around the pizza oven and launching pizzas after babying our homemade pizza dough for days. Every once in a while, however, we like to mix things up. Our homemade Pizza Oven Sausage and Pepperoni Stromboli is one of those recipes that still get us our pizza fix, while breaking a little bit from our traditional pizza night. This stromboli recipe works perfectly in a home pizza oven but can be made in a home oven as well.
Table of contents
Making the Pizza Oven Sausage and Pepperoni Stromboli
Our homemade stromboli makes use of a homemade dough, tweaked for pizza oven use and a simple homemade sauce. If you elect to use your own pizza dough recipe or a store-bought dough, try to avoid dough with sugar in it as it will burn in the high temps of a pizza oven.
Prepare the Stromboli dough
The dough in this recipe takes a day or two to make but don't let that intimidate you. Most of that time is hands off. We use a cold fermented dough which adds a great depth of flavor to the dough. The longer you cold ferment the better the flavor so it it sits in the fridge for 4 days, no worries. We typically get impatient and use the dough after a day or two.
Proof the yeast
Proof the yeast by adding the active dry yeast to the warm water and stirring vigorously. The yeast should foam. If the yeast clumps and floats on top of the water it is dead and you need new yeast.
Mix the dough
Add the flour and salt to a stand mixer with a dough hook and add the cold water. Mix slowly for 1 minute then add the warm water and yeast. Mix for about 1 minute on low, then stop and scrape the sides of the bowl.
By hand or using a stand mixer with a dough hook, knead the dough for about 5 minutes until the dough is smooth. Depending on environmental conditions, you may need to add a little more flour or water to the mixture. (The dough should not be dry or too sticky. You should be able to gently pinch the surface of the dough without it sticking to your fingers.)
Place the dough ball on a plate and cover with a damp towel. Let the dough sit at room temperature for 1-2 hours.
Form your dough balls
After 1-2 hours, uncover the dough ball and divide in half. Form each dough ball by gently stretching the dough and folding the stretched dough to the bottom of the ball. Rotate the ball 90 degrees and repeat. Repeat this process about 5-6 times finishing by pinching together the bottom of the ball. The surface of the dough should be smooth and not torn. Repeat with the 2nd dough ball.
Place each dough ball on a lightly oiled cookie sheet and very lightly oil the top of each dough ball. Cover with plastic wrap and place in the refrigerator overnight or up to 48 hours (longer is fine too).
Prepare the Sauce
We use a quick and easy homemade sauce for our stromboli but feel free to use your favorite. To make the sauce add the salt, herbs and seasonings to the tomato sauce and stir to combine. Refrigerate overnight.
Make Your Pizza Oven Sausage and Pepperoni Stromboli
Finally, the day has arrived. It is time to make some stromboli!
Remove the dough balls from the refrigerator and let them come to room temperature. Typically, you will want to remove the dough from the fridge about 2-3 hours before you are ready to cook. If you are like me and keep the house just slightly above freezing all year it may take a little longer.
When you are ready to cook preheat your pizza oven to 500 degrees.
Using a Cooking Steel
We use a Cooking Steel for this recipe which we love for its heat distribution. Definitely check them out, they are now our go to for pizza ovens after we tired of replacing cracked pizza stones. Don't have a pizza oven? No worries, Cooking Steels also help you approximate that pizza oven crust in your home oven. Steels transfer heat energy much more efficiently than stones, so if you are used to cooking on a stone, you will want to adjust your cooking time or heat down a bit.
Roll out your dough and place your toppings
On a lightly floured work surface, roll a dough ball into a long rectangle. The thinner the better. We are typically about to get a roughly 14 to 16-inch rectangle out of each dough ball.
Next, place the pepperoni down on the dough, keeping about a 1-inch border on the top and side of the dough. We place the pepperoni down first to keep the sauce from making the dough soggy.
Next, layer some of the sauce on top of the pepperoni, again maintaining about a 1-inch border on the top and sides of the dough. Reserve enough sauce for the 2nd Stromboli and for dipping.
Add some sausage next to the Stromboli (reserving some for a second Stromboli). We like to use an Italian sausage for this recipe or our homemade sausage.
Next, layer the provolone cheese. You can also use mozzarella cheese if you prefer but be sure to use a low-moisture deli type mozzarella if you choose to go this route.
Shaping your Pizza Oven Sausage and Pepperoni Stromboli
Along the top 1-inch border on the dough (the long side), make a vertical cut about every 2 inches forming small “ribbons” of dough, using a sharp knife or scissors. This will end up being the decorative top of your homemade stromboli.
Starting at the bottom of the dough roll the dough up into a pinwheel up toward the top. A spatula may help with this if the dough is sticking.
Finally, fold the ends of the Stromboli underneath and pull the ribbons of dough over the top of the Stromboli.
Carefully lift the Stromboli onto a well-floured pizza peel. We typically use a mixture of flour and cornmeal to prevent sticking. (You can also use parchment paper if you are more comfortable transferring the Stromboli to the oven that way, but it will need to be removed shortly after placing the Stromboli in the oven or it will burn). Give the homemade stromboli a shake just before launching to make sure it is not sticking anywhere.
Cooking your Stromboli in the pizza oven
Brush the top of the Stromboli with olive oil and dust with a little dried oregano.
Using the pizza peel, transfer the Stromboli to the pizza oven. Ideally, the Stromboli will be placed parallel to the front of the oven and close to the front of the oven. We cooked this Italian meat stromboli on an Ooni pizza oven, but any pizza oven will work.
Cook the Stromboli for about 4 minutes then rotate it 180 degrees. Cook for an additional 3-4 minutes, until the dough is nicely browned. Keep an eye on it to make sure it is not browning too fast. If it appears to be browning more quickly go ahead and spin it 180 degrees.
Remove the Stromboli from the pizza oven and to a cutting board. Cut into slices and serve with the remaining sauce or marinara sauce for dipping.
Repeat the above steps with the second dough ball for a second Stromboli.
For more pizza styles from around the globe be sure to check out our Traditional Turkish Pide: Turkish Flatbread Pizza, Pequod’s Inspired Cast Iron Pizza, Chicago Tavern Style Pizza, Alsatian Tarte Flambée: French Thin Crust Pizza, and Best Sicilian Style Pizza.
Leftover sausage? Give our Fried Sausage Wontons a try.
Frequently Asked Questions
In order to cook the stromboli evenly, it is best to cook it at 450-500 degrees. Keep the stromboli towards the front of the pizza oven and rotate it every couple minutes to prevent the crust from burning.
Leftover stromboli should be covered and refrigerated and consumed within 3 days. Leftovers are best reheated in a 350-degree oven for about 10-15 minutes or until heated back through.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Pizza Oven Sausage and Pepperoni Stromboli
Ingredients
- Pepperoni
- 4 Ounces Italian Sausage cooked
- 8-10 Slices Provolone Cheese
- Olive Oil
- Dried Oregano
Dough
- 3 ¼ Cups Flour preferably 00 Flour or pizza flour
- ¼ Cup Warm Water
- ¾ teaspoon Active Dry Yeast
- 1 Cup Cold Water
- 2 teaspoons Salt preferably fine sea salt
Sauce
- 16-18 ounce Tomato Sauce
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ½ teaspoon Garlic Powder
- ½ teaspoon Fine Sea Salt
Instructions
Prepare the Stromboli dough
- Proof the yeast by adding the active dry yeast to the warm water and stirring vigorously. The yeast should foam. If the yeast clumps and floats on top of the water it is dead and you need new yeast.
- Add the flour and salt to a stand mixer with a dough hook and add the cold water. Mix slowly for 1 minute then add the warm water and yeast. Mix for about 1 minute on low, then stop and scrape the sides of the bowl.
- By hand or using a stand mixer with a dough hook, knead the dough for about 5 minutes until the dough is smooth. Depending on environmental conditions, you may need to add a little more flour or water to the mixture. (The dough should not be dry or too sticky. You should be able to gently pinch the surface of the dough without it sticking to your fingers.)
- Place the dough ball on a plate and cover with a damp towel. Let the dough sit at room temperature for 1 hour.
- After 1 hour, uncover the dough ball and divide in half. Form each dough ball by gently stretching the dough and folding the stretched dough to the bottom of the ball. Rotate the ball 90 degrees and repeat. Repeat this process about 5-6 times finishing by pinching together the bottom of the ball. The surface of the dough should be smooth and not torn. Repeat with the 2nd dough ball.
- Place each dough ball on a lightly oiled cookie sheet and very lightly oil the top of each dough ball. Cover with plastic wrap and place in the refrigerator overnight or up to 48 hours.
Prepare the Sauce
- Add the salt and seasonings to the tomato sauce and stir to combine. Refrigerate overnight.
Make and cook your Stromboli
- Remove the dough balls from the refrigerator and let them come to room temperature. Typically, you will want to remove the dough from the fridge about 2-3 hours before you are ready to cook.
- Preheat your pizza oven with Cooking Steel to 500 degrees.
- On a lightly floured surface, roll a dough ball into a long rectangle. The thinner the better.
- Place the pepperoni down on the dough, keeping about a 1-inch border on the top and side of the dough.
- Next, layer some of the sauce on top of the pepperoni, again maintaining about a 1-inch border on the top and sides of the dough.
- Add some sausage next to the Stromboli (reserving some for a second Stromboli), followed by 4-5 slices of provolone.
- Along the top 1-inch border on the dough, make a vertical cut about every 2 inches forming small ribbons of dough. This will end up being the decorative top of your Stromboli.
- Starting at the bottom of the dough roll the dough up into a pinwheel up toward the top. A spatula may help with this if the dough is sticking.
- Fold the ends of the Stromboli underneath and pull the “ribbons” of dough over the top of the Stromboli.
- Carefully lift the Stromboli onto a well-floured pizza peel. (You can also use parchment paper if you are more comfortable transferring the Stromboli to the oven that way, but it will need to be removed shortly after placing the Stromboli in the oven or it will burn).
- Brush the top of the Stromboli with olive oil and dust with a little dried oregano.
- Using the pizza peel, transfer the Stromboli to the pizza oven with the Cooking Steel. Ideally, the Stromboli will be placed parallel to the front of the oven and close to the front of the oven.
- Cook the Stromboli for about 4 minutes then rotate it 180 degrees. Cook for an additional 3-4 minutes, until the dough is nicely browned.
- Remove the Stromboli to a cutting board and cut into slices. Serve with the remaining sauce for dipping.
- Repeat the above steps with the second dough ball for a second Stromboli.
Linda
Husband made this recipe on our Ooni Karu. First one got a little to close to the flame and a little overdone, but the second one was perfect. Thanks for sharing!
Carne Diem
Great! Definitely have to always keep an eye on your food with a pizza oven. Glad the 2nd one turned out well.
Karri
Can you explain what you mean about pinwheeling from the bottom?
Carne Diem
Basically, start at the bottom of the dough (the end opposite of where the "ribbons" are cut) and roll it up toward the top (the section with the ribbons). Then fold in the ends and pull the ribbons of dough from the top over to seal the stromboli.