Stromboli’s Pizza Dough 

Stromboli’s Pizza Dough 

  • Preparation 15 min
  • Chilling 24 h
  • Makes 4 to 6 crusts depending on the size and thickness of the pizza 

  • Vegetarian
  • Nut-free




Note from Ricardo

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)

Personal Note

To help you with this recipe

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Perfect for getting your hands dirty, RICARDO’s Instant Yeast is the magic ingredient that budding bakers need to achieve crisp, golden crusts and an airy, fluffy crumb every time! Perfect for all your homemade breads, pizza dough, bagels, cinnamon buns, and much more.

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