---
title: "Thunderbolt Sub"
section: recipes
description: "First attempt at cloning the Thunderbolt Italian Sub."
tags: ["sandwich", "italian", "bread", "baking", "dough"]
created: 2025-07-07T22:04:00Z
updated: 2026-07-29T21:06:22Z
cid: bafkreibsnf4evgaz2bztvczdb4532silbzgam5eerj64jti2zquokdbgua
html: https://iammatthias.com/recipes/1751951070010-thunderbolt-sub
---

# Thunderbolt Sub

```recipe
yield: "2 sandwiches"
time: "30 min active · 3 h total"

ingredients:
  - { id: 00-flour, item: "00 flour", amount: "154g", group: "Dough (~250g ball)" }
  - { id: all-purpose-flour, item: "all-purpose flour", amount: "154g", group: "Dough (~250g ball)" }
  - { id: lukewarm-water, item: "lukewarm water", amount: "200g", note: "~65% hydration", group: "Dough (~250g ball)" }
  - { id: fine-sea-salt, item: "fine sea salt", amount: "2g", note: "~1/4 tsp", group: "Dough (~250g ball)" }
  - { id: active-dry-yeast, item: "active dry yeast", amount: "2g", note: "~1/4 tsp", group: "Dough (~250g ball)" }
  - { id: extra-virgin-olive-oil, item: "extra-virgin olive oil", amount: "4g", note: "~1/2 tsp", group: "Dough (~250g ball)" }
  - { id: extra-virgin-olive-oil-2, item: "extra-virgin olive oil", amount: "2–4 tsp", note: "for brushing inside", group: "For Finishing the Dough" }
  - { id: italian-seasoning, item: "italian seasoning", amount: "1 tsp", note: "sprinkle on outside", group: "For Finishing the Dough" }
  - { id: salami, item: "salami", amount: "6 slices", group: "Sandwich Fillings" }
  - { id: soppressata, item: "soppressata", amount: "6 slices", note: "replacing capicola", group: "Sandwich Fillings" }
  - { id: mortadella, item: "mortadella", amount: "6 slices", group: "Sandwich Fillings" }
  - { id: provolone, item: "provolone", amount: "4 slices", group: "Sandwich Fillings" }
  - { id: mayonnaise, item: "mayonnaise", amount: "2 tbsp", group: "Sandwich Fillings" }
  - { id: peppadew-peppers, item: "peppadew peppers", amount: "8–12", note: "sliced", group: "Sandwich Fillings" }
  - { id: pepperoncini, item: "pepperoncini", amount: "6–8", note: "sliced", group: "Sandwich Fillings" }
  - { id: iceberg-lettuce, item: "iceberg lettuce", amount: "1 cup", note: "shredded", group: "Sandwich Fillings" }
  - { id: red-onion, item: "red onion", amount: "4–6 slices", note: "thinly sliced", group: "Sandwich Fillings" }
  - { id: red-wine-vinegar, item: "red wine vinegar", amount: "2 tbsp", group: "Sandwich Fillings" }
  - { id: black-pepper, item: "black pepper", amount: "to taste", note: "freshly ground", group: "Sandwich Fillings" }

steps:
  - id: s1
    in: [lukewarm-water, active-dry-yeast, extra-virgin-olive-oil, extra-virgin-olive-oil-2, 00-flour, all-purpose-flour, fine-sea-salt]
    do: "mix wet ingredients"
    for: "3–5 min"
    detail: "**Mix wet ingredients**: Stir yeast and olive oil into lukewarm water. Let sit for 3–5 minutes until slightly foamy. **Combine dry ingredients**: Add both flours and salt to the bowl of a stand mixer. **Form dough**: With dough hook on low, slowly pour wet mixture into the dry."
    phase: "To make the dough"
  - id: s2
    in: [s1]
    do: "knead"
    for: "15 min"
    detail: "**Knead**: Mix for 4–5 minutes until smooth and elastic. Scrape the bowl if needed. **Rest**: Cover the bowl and let dough rest for 15 minutes. **Final knead**: Mix for 1–2 more minutes."
    phase: "To make the dough"
  - id: s3
    in: [s2]
    do: "first rise"
    for: "5–4 h"
    detail: "**First rise**: Place dough in a lightly oiled container, cover, and rise at room temp for 3.5–4 hours until doubled in size."
    phase: "To make the dough"
  - id: s4
    in: [s3]
    do: "preheat your pizza oven"
    detail: "Preheat your pizza oven to **850–900°F** (I am using a Gozeny Arc XL). On a floured surface, stretch dough into a **long rectangular strip**, roughly sub-length. **Brush the interior** of one half with olive oil."
    phase: "To shape and bake the roll"
  - id: s5
    in: [s4, italian-seasoning]
    do: "fold the dough"
    for: "60–90 s"
    detail: "Fold the dough over itself **like a calzone**, pressing gently to seal the edge but not crimping it shut. It should puff and split slightly when baked. **Sprinkle Italian seasoning** on the outer surface. Transfer to a floured peel and bake directly on the stone for **60–90 seconds**, rotating for even char. The roll should be golden, puffed, and crisp, with a tender interior."
    phase: "To shape and bake the roll"
  - id: s6
    in: [s5, mayonnaise, salami, soppressata, mortadella, provolone]
    do: "slice it lengthwise"
    detail: "While the bread is still warm, slice it lengthwise along the seam. Spread mayonnaise on both sides of the interior. Layer the salami, soppressata, mortadella, and provolone."
    phase: "To assemble the sandwich"
  - id: s7
    in: [s6, peppadew-peppers, pepperoncini, iceberg-lettuce, red-onion, black-pepper, red-wine-vinegar]
    do: "add peppadew peppers"
    detail: "Add peppadew peppers, pepperoncini, lettuce, and red onion. Drizzle with red wine vinegar and finish with freshly ground black pepper. Serve immediately, while the bread is still warm and crisp on the outside."
    phase: "To assemble the sandwich"
```

---

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