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Stromboli’s Pizza Dough  

Name: Stromboli’s Pizza Dough
Prep time: 15 min
Total time: 15 min
Yield: 4 to 6 crusts depending on the size and thickness of the pizza
Ingredients: 3 1/3 cups (825 ml) unbleached all-purpose flour (La Milanaise); 1 package 8 g instant dry yeast; 1 1/2 teaspoons (7.5 ml) sea salt; 3/4 cup (180 ml) warm water; 1/3 cup (75 ml) milk; 3 tablespoons (45 ml) olive oil; 1 egg, lightly beaten; 1 tablespoon (15 ml) sugar

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

Ingredients
Preparation

Ingredients

3 1/3 cups (825 ml) unbleached all-purpose flour (La Milanaise)
1 package 8 g instant dry yeast  
1 1/2 teaspoons (7.5 ml) sea salt
3/4 cup (180 ml) warm water
1/3 cup (75 ml) milk
3 tablespoons (45 ml) olive oil
1 egg, lightly beaten  
1 tablespoon (15 ml) sugar

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Preparation

In a large bowl, combine the flour, baking powder, and salt. Make a well in the centre. Set aside.
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.
On a lightly floured surface, knead the dough for about 5 minutes or until smooth and elastic.
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.

Note

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)

Comment

Robert A.

December 2nd, 2018

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!