Stromboli

Originating in Philadelphia, Stromboli is made by topping pizza dough with mozzarella and Italian-style salami, sausage and vegetables, then rolled jelly roll or burrito-style before baking.

Best Flours for your Stromboli:
Kyrol® Premium High Gluten Flour

A long-time favorite of pizza operators, Kyrol is a premium high-gluten (14% protein) flour with the dependability and consistency needed to deliver pizza after pizza. Kyrol is used by competitors in the World Pizza Games.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

View more product details
Hummer® Premium High Gluten Flour

A premium high-gluten flour that operators in the Northeast US have relied on for generations. This 14% protein flour works well for long fermentation doughs, has high absorption, and can tolerate mixing and handling.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

View more product details
Full Power® Premium High Gluten Flour

Hand-tossed pizza gets a boost from the superior dough extensibility with this flour, backed by performance grade machinability, absorption and high-gluten attributes.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

View more product details
Magnifico Special® Premium Patent Bakers Flour

A great choice for your entire menu, this 13%, high-protein flour, is ideal for a variety of doughs, textures and pizza styles.

Protein: 12.7 - 13.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

View more product details
King Midas Special® Premium Bakers Flour

This versatile, mid-protein (12.6%) flour can be used in a variety of pizza styles and preparation methods to deliver crisp, flavorful crusts. Pizza dough benefits from the absorption, fermentation and mixing tolerance of this premium-quality flour, delivering crisp and flavorful crusts.

Protein: 12.2 - 12.8% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

View more product details