Well the recipe for the dough is from here by Peter Reinhart.
http://www.finecooking.com/recipes/pizza-dough.aspxThis is what I used and is pretty close to half the recipe:
227 gr KAAP
156 gr water
1 tsp sugar
3/4 tsp salt
1/2 + 1/8 tsp IDY
3/4 tbs olive oil
1 dough ball at 394 gr
I did not use a mixer. With all the talk about stretch and fold on the forum, I gave that a try. After the first mix by hand I did a stretch and fold every half hour until I got to 5 or 6. Lost count. The dough was as good as you would want it by then. 24 hours retard. 2 hours warm up. I then stretched it into a rectangle, no rolling pin. Laid out the pepperoni and cheese and rolled it up. While the oven was warming (375 F) the stromboli sat for 45 minutes. At that time I slashed it and brushed it with egg. Sesame seed topped that. Cooking time about 28 minutes with one 180 degree turn half way through.
That's about it. Believe me it's a very good dough. As Peter said it's versatile and I will try it for pizza and calzone as suggested.
