Scarpetta Stromboli

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This dough is awesome -- not like anything homemade at all. The first time I made it, I made the stromboli. It was delicious. The second time, I used the dough to make pizza on the grill. The dough MAKING was a disaster because of the oiliness -- it doesn't lend itself to being picked up and put on a grill. Messy as it was, it turned out incredibly yummy -- amazing -- and my entire family scarfed their pizzas down in no time. I used the Ultimate Pizza Sauce recipe from another food website. Last night I made a double batch and made enough pizzas to last us a few days. I left out the last oiling and instead rolled the dough in flour to make it manageable. I would love some professional advice on how to turn this wonderful dough into pizza dough!

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This was a fantastic recipe. After reading the reviews for how much it made, I cooked for 6 adults and 2 preschoolers and had no leftovers. I made both sauces and the citrus oil was good, but the butter was a bit bland so I won't make it again. For both, you could cut the recipe in half and still have plenty. The stromboli was so delicious, neither sauce was needed anyway. The bread was perfect, very light and yet held the ingredients well.

Smoked mozzarella is not carried by every grocery store near me, but it was worth the effort to find it. The smokiness of it pairs so well with the meat and spices, so a standard mozzarella would not have been nearly as good. This was my first Scott Conant recipe and I look forward to trying others.

For the reader whose bread didn't turn out, I would try again but use cold water, give the time for the dough to rise in each step and put the ice in the oven beforehand--all as directed--and it should be great.

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We thought this was pretty good but the bread was too dry and crisp. What did I do wrong? Did I just bake it too long (I followed the directions? Or is it because I used warm water with the yeast? I have not used active yeast many times but every time I have it says to use warm water so I thought the directions to use cold were a mistake.

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Let me start out like this. Shut The Front Door!!!! You might think we liked it. We Loved it. It does make alot. I froze the second half of dough (I am sure it will unfreeze well,if not thats ok too. I have a Kitchen Aid, Pro 6 quart mixer. It made noises that scared me but it pulled though. If your mixer isn't running well, you might go to a simpler dough. Every one should have this at least once in their life..... Thanks So Much Scott...

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great for parties

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This is the best thing I've ever made! It came out perfect. Everyone I served it to was amazed and so impressed! Thanks Scott for sharing the recipe.

The only issues I had while cooking it were that my old mixer had a really rough time handling the thick dough. It got really hot and started smoking (the mixer. If I had a better mixer there wouldn't have been a problem. Also, after 2 hours the dough had hardly risen at all. I was going to give up, but then my mom suggested warming up the oven a little then putting it in there (with the oven off. That did the trick. I think the temp in my house may have been too cool perhaps.

I will definitely make this again!!

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this was awesome! I followed the recipe exactly and it turned out great. I didn't even make the Mascarpone Butter or Citrus Oil, it was great plain. And yes it makes a lot of food!

*In regard to the question about adding Ice to the oven - it creates humidity in the oven before you cook the stromboli.

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Oh Yea !!! WOW - BUT - question.... In the show Scott did not mention "a tray of ice in the oven for 5 min. then remove". He just put the Stromboli in the oven - why does the directions say to put a tray of ICE in the oven for 5 MIN... then remove... then put the Stromboli in ?????????? Can somebody help me with this?
This was THE BEST ... I made another one for my Vegetarian friend... put peppers, mushrooms and onions on a baking tray and roasted... then put that with the cheese and some sundried tomatoes..... YUMMMMMMMMMM... But seriously - what is with the ICE in the oven for 5 min>>>>>???????? Thank you Scott - I just love your personality and your food.

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This was great. My family loved this and have made many times. The dough recipe is also great for making french bread.

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This is the easiest, funnest thing you will ever make and people that taste it will think you are a hero. The only hard part? Getting it past your family if they suspect you are trying to give it to anyone else. A plus, best thing I have ever made from food network. Thank you!