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

Categories

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

Preparation

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

Pizza Stone

Pizza Stone

39.99 $

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

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