Easy Sourdough Pizza Stromboli Recipe
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If you need a new and practical way to use your sourdough starter, this easy sourdough pizza stromboli is such a good one to make. It has all the comfort of pizza night, but rolled into a golden, cheesy loaf that slices beautifully for dinner, leftovers, or lunch the next day.
Recipe Overview: Easy Sourdough Pizza Stromboli Recipe
- ⏱ Prep Time: 20 minutes
- 🚨 Rise Time: 6 hours 30 minutes
- 👩🏻🍳 Baking Time: 25 minutes
- ⏳ Total Time: 7 hours 15 minutes
- 🍞 Serving: 8
- ⚡ Calories: 428 calories per serving
- 🍂 Flavor Profile: Soft, slightly tangy sourdough dough wrapped around savory meats, cheeses, and sauce, baked to golden perfection with melty fillings.
- 👌 Difficulty: Easy — simple to assemble and bake, no complicated techniques required.
SUMMARIZE & SAVE THIS RECIPE ON
I used the recipe from my original sourdough pizza crust recipe but softened it up a bit. You can fill it with Italian sausage, red peppers, mozzarella cheese, and marinara sauce, or switch things up with whatever your family likes best.
This is one of those recipes that feels a little special without being difficult. If you already keep sourdough going, making your own pizza dough ahead of time makes this even easier.
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Why You’ll Love This Recipe
- Easy to customize with your favorite fillings
- Great for family pizza night or casual entertaining
- Can be made with dough ahead of time
- Bakes up golden brown with a crisp outside and cheesy center
- Slices well and reheats nicely
- Works with simple pantry and fridge staples
Ingredients
For the sourdough pizza dough:
- Active sourdough starter
- Warm water
- Olive oil
- All purpose flour
- Salt
For the stromboli:
- Sourdough pizza dough
- Marinara sauce
- Sausage or hamburger
- Pepperoni
- Shredded mozzarella cheese
- Optional: black olives, mushrooms, peppers, onions
- 1 egg, for egg wash
See recipe card for quantities.
Instructions
How to make the sourdough pizza dough
- In a large bowl, stir together the sourdough starter, warm water, and olive oil.
- Add the flour and salt and mix until a shaggy dough forms.
- Knead the dough for about 5 to 7 minutes, either by hand or with a mixer, until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel.
- Let it rise at room temperature for 6 to 8 hours, or until puffed and expanded. If your kitchen is cool, it may take a little longer.
- For more flexibility, you can refrigerate the dough after the rise and use it the next day. Let it come back to room temperature before rolling.
Directions
Let the stromboli rest for 5 to 10 minutes before slicing. Serve warm with extra marinara sauce for dipping.
Preheat your oven to 425°F and line a baking sheet or pizza stone with parchment paper.
Place your sourdough pizza dough on the parchment paper and gently stretch or roll it into a large rectangle.
Spread a thin layer of marinara sauce straight down the center of the dough.
Layer the fillings over the sauce down the center only. Add the cooked beef or italian sausage, pepperoni, black olives, sautéed onions and peppers.
Top with shredded mozzarella cheese, keeping the filling piled in the middle.
Use the parchment paper to help lift one long side of the dough up and over the filling. Continue rolling the stromboli over, using the parchment paper as a guide to keep it tight and even.
Pinch the seam closed and tuck the ends under so the filling stays inside while baking.
Let the stromboli rise for 20 to 30 minutes before baking, lightly covered with plastic wrap or a clean towel. This helps the dough puff slightly and bake up softer and lighter.
Brush the top with egg wash and cut 3 to 4 small slits in the top to let steam escape. Sprinkle the top with italian seasoning if you wish.
Bake for 20 to 25 minutes, or until the crust is deeply golden brown and the cheese inside is melted.
Tips For Best Results
• Let the dough come fully to room temperature before rolling if it has been refrigerated
• Use only a light layer of sauce so the stromboli does not get soggy
• Make sure cooked fillings are not too wet
• Seal the seam well so the filling stays inside
• Let it rest before slicing so the cheese can settle a bit
FAQ
Yes. After the dough rises, you can store it in the refrigerator for up to 24 hours before using it. This can actually improve the flavor. Just let it sit at room temperature for 30 to 60 minutes before rolling.
Yes. After the dough has risen, wrap it tightly and freeze it. Thaw it in the refrigerator overnight, then bring it to room temperature before using.
Yes. You can assemble the stromboli, place it on the baking sheet, cover lightly, and refrigerate it for several hours before baking.
Mozzarella and italian sausage are classic, but pepperoni, ham, mushrooms, peppers, olives, spinach, or sun-dried tomatoes all work well. Just avoid overly wet fillings.
Usually because it is too cold or needs to rest longer. Letting the dough sit at room temperature helps relax the gluten so it stretches more easily.
That usually happens from overfilling, rolling too loosely, or not sealing the seam well. Keep the filling moderate and pinch the edges closed firmly.
Use parchment paper on a hot baking sheet or bake on a preheated pizza stone. Also avoid adding too much sauce.
Store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
This dough works best with an active starter so it rises properly. Discard can be used in some pizza crust recipes, but for a stromboli that needs structure and lift, an active starter is the better choice.
Related
Other favorite recipes to try:
Easy Sourdough Pizza Stromboli Recipe
Equipment
- 1 large bowl
- 1 Baking sheet or pizza stone
- 1 Parchment paper
- 1 pastry brush
Ingredients
For the sourdough pizza dough:
- ½ cup active sourdough starter
- ¾ cup warm water
- 2 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
For the stromboli:
- 1 batch sourdough pizza dough
- ¾ cup marinara sauce
- 2 cups cooked sausage or hamburger
- pepperoni
- 2 cups shredded mozzarella cheese
- optional: black olives, mushrooms, peppers, onions
- 1 egg, for egg wash
Instructions
How to make the sourdough pizza dough
- In a large bowl, stir together the sourdough starter, warm water, and olive oil.
- Add the flour and salt and mix until a shaggy dough forms.
- Knead the dough for about 5 to 7 minutes, either by hand or with a mixer, until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel.
- Let it rise at room temperature for 6 to 8 hours, or until puffed and expanded. If your kitchen is cool, it may take a little longer.
- For more flexibility, you can refrigerate the dough after the rise and use it the next day. Let it come back to room temperature before rolling.
Directions
- Preheat your oven to 425°F and line a baking sheet or pizza stone with parchment paper.
- Place your sourdough pizza dough on the parchment paper and gently stretch or roll it into a large rectangle.
- Spread a thin layer of marinara sauce straight down the center of the dough.
- Layer the fillings over the sauce down the center only. Add the cooked beef or italian sausage, pepperoni, black olives, sautéed onions and peppers.
- Top with shredded mozzarella cheese, keeping the filling piled in the middle.
- Use the parchment paper to help lift one long side of the dough up and over the filling. Continue rolling the stromboli over, using the parchment paper as a guide to keep it tight and even.
- Pinch the seam closed and tuck the ends under so the filling stays inside while baking.
- Let the stromboli rise for 20 to 30 minutes before baking, lightly covered with plastic wrap or a clean towel. This helps the dough puff slightly and bake up softer and lighter.
- Brush the top with egg wash and cut 3 to 4 small slits in the top to let steam escape. Sprinkle the top with italian seasoning if you wish.
- Bake for 20 to 25 minutes, or until the crust is deeply golden brown and the cheese inside is melted.
- Let the stromboli rest for 5 to 10 minutes before slicing. Serve warm with extra marinara sauce for dipping.
Notes
1. Don’t Overfill the Stromboli
It’s tempting to add lots of fillings, but too much can make the dough tear or leak while baking.Stick to a thin, even layer of cheese and toppings so it rolls tightly.
2. Leave a Border Around the Edges
Leave about 1 inch around the edges without filling.This helps seal the roll and prevents the filling from spilling out.
