Stromboli’s Pizza Dough 

Stromboli’s Pizza Dough 

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Stromboli’s Pizza Dough 

15 MIN
24 H
4 to 6 crusts depending on the size and thickness of the pizza 




  1. In a large bowl, combine the flour, baking powder, and salt. Make a well in the centre. Set aside.
  2. In another bowl, combine the water, milk, oil, egg, and sugar. Pour into the well of the dry ingredients and stir with a wooden spoon.
  3. On a lightly floured surface, knead the dough for about 5 minutes or until smooth and elastic.
  4. Cut the dough into 4 to 6 balls and oil lightly. Place the dough balls on a baking sheet. Cover with plastic wrap and refrigerate for 12 to 24 hours. 


Feel free to double the recipe because the dough balls freeze very well! After being frozen on a baking sheet, keep the balls in sealable bags.

For a thin crust:
10 ": 150 grams (about 5 balls)
16 ": 220 grams (about 4 balls)

For a thick crust:
10 ": 190 grams (about 5 balls)
16 ": 270 grams (about 3 balls)


  1. I have been curious to try this dough but in the directions you mention 'baking powder' while none is listed in the ingredients. You also omit to mention the yeast in the directions so there seems to be an error somewhere but where is it? It would also be nice if there was a bit more information on this type of pizza dough regarding the difference between this and a regular type of crust. Thanks!

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