 Summary
This easy recipe for pizza dough should be used when making Broccoli, Tomato, and Mozzarella Stromboli.
Cookware used in Recipe
 Large Cookie Sheet View
 Jelly Roll Pan/All Purpose Pan View
 9X13 Bake and Roast Pan View
Prep Time
20 Minutes
Servings
2 - 4
Pizza Dough 2 for Stromboli Yield: Makes 2 pounds
Ingredients: 3 ½ cups "00" flour or strong white bread flour, plus more for work surface and bowl 1 ½ teaspoons fine sea salt 1 ¼ cups lukewarm water 1 (¼-ounce) package active dry yeast 1 ½ teaspoons raw sugar, such as turbinado or Demerara 2 tablespoons extra-virgin olive oil
NOTE* The dough may be frozen for up to 1 month.
Directions: Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil.
Process until a dough has formed. Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour. Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use. May be frozen for one month. |
