Ready to start? You’ll need a stand mixer (or large bowl), two large baking sheets, a rolling pin, and a pastry brush. These steps are simple, with tips for success.

1. Activate the yeast: In a stand mixer bowl with a dough hook or paddle (or a large mixing bowl), whisk 1 1/3 cups warm water, 2 1/4 teaspoons yeast, and 1 tablespoon sugar. Cover and rest for 5 minutes until foamy. Tip: Ensure water is 100-110°F to activate yeast properly.
2. Make the dough: Add 2 tablespoons olive oil, 1 teaspoon salt, and 3 1/2 cups flour. Beat on low speed for 2 minutes (or mix with a wooden spoon/silicone spatula). Switch to dough hook (if using paddle) and knead on medium for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. Add 1 teaspoon flour at a time if sticky, but keep dough soft and slightly tacky. Test readiness: poke dough—it should bounce back slowly—or do the windowpane test (stretch a small piece thin; if light passes through without tearing, it’s ready). Tip: Avoid excess flour for a soft dough.
3. Rise: Grease a large bowl with oil or nonstick spray. Place dough in the bowl, turning to coat. Cover with foil, plastic wrap, or a towel and let rise at room temperature for 60-90 minutes (1 hour for instant yeast) until doubled. For a warm environment, place in a 150°F oven (turned off) with the door ajar for 30 minutes, then close the door until doubled. Tip: Check after 60 minutes; don’t over-rise.
4. Preheat oven: Preheat to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Tip: Parchment prevents sticking.
5. Shape the dough: Punch down the risen dough and divide in half (freeze the other half if making one stromboli; see freezing notes). On a lightly floured surface with a floured rolling pin, roll each half into a 10×16-inch rectangle, squaring off edges with your hands. If dough shrinks, cover lightly and rest for 10 minutes, then try again. Tip: Use a ruler for precise shaping.
6. Add fillings: Mix 3 tablespoons melted butter with 2 minced garlic cloves (or 1/2 teaspoon garlic powder). Spread half over each rectangle. Sprinkle each with 1 teaspoon fresh parsley (or 1/2 teaspoon dried). Layer 1/2 pound sliced meats per stromboli, leaving a 1-inch border on the bottom and sides and a 3-inch border on top (to prevent filling spillage when rolling). Add 1 1/2 cups shredded cheese or 8-10 deli slices per stromboli, layering with more meat and cheese until used. Brush all edges with egg wash (1 egg beaten with 1 tablespoon water). Tip: Layer evenly for balanced bites.
7. Roll and seal: Slowly roll each rectangle into a tight 16-inch log, folding in the ends as you roll. Dust with flour if sticky. Transfer to prepared baking sheets, seam-side down, and pinch/tuck ends to seal. Brush with egg wash and sprinkle with optional toppings (parsley, sea salt, pepper, Italian seasoning, or parmesan). Cut 3-4 slits in the top of each for steam. Tip: Roll tightly to prevent unrolling; keep slits small.
8. Bake: Bake for 25 minutes until golden brown and the center reaches 200°F (93°C). If baking both strombolis, rotate pans halfway through and add 2-3 minutes if needed. Some grease or cheese may bubble out. Tip: Check at 22 minutes to avoid over-browning.
9. Serve: Cool for 5 minutes on the baking sheets, then transfer to a cutting board and slice into 10-12 pieces per stromboli. Serve plain or with pizza/marinara sauce for dipping. Tip: Use a serrated knife for clean slices.