Pizza Dough and Stromboli Recipe

The recipe:
2 1/2 cups warm (not hot) water
1 Tablespoon (or one packet)
of yeast
1/3 cup of sugar
1/4 cup of oil
1 1/2 teaspoons of salt

Put in a large bowl and let set for 5-10 minutes so the yeast gets started.

Then add about 5 1/2 cups of flour (I prefer all white flour but you
could use a combination of white and wheat, which I actually did this time
because I ran out of white).
Stir with a spoon and see if it is still too
wet; if it is, add 1/2 cup more flour. Then use your hands to mix
the dough. If it is still sticky add 1/4 cup of flour till you have a slightly “dry”
dough. Knead for a couple of minutes and then form into a ball. Pour a
tablespoon of oil into the bowl, and use the dough to oil the sides of the
(You can use your mixer dough hook and mix the dough instead, but I
prefer doing it by hand, because I think it makes the crust nice and light.)

Then cover with a towel and put in a warm non drafty spot, and let raise for 1
1/2 hours.

For pizza: Spread dough in pizza pans. This amount will make 2 large
thick crust pizzas or 3 thin crust pizzas.
After spreading dough out, let it
sit and raise again for an hour. Then top with sauce, toppings and cheese, and
then bake at 400 degrees for about 15 minutes or until the crust is golden brown
on top and bottom.

For stromboli: Divide dough in two. You can make two large strombolis or
one stromboli and one pizza.

Spread out the dough on a rectangle pizza pan.
Stromboli filling
Pesto sauce, chicken and cheese
Ham and cheese
and cheese
Chicken and cheese
Italian sausage and cheese
Any  combination that sounds good to you
(I have personally tried all of these and
can attest to their deliciousness!)
Spread out your ingredients of choice.

Now you are ready to roll the dough.

Roll the dough lengthwise tucking in the ingredients. When it’s all rolled up,
seal the edges.

You can sprinkle with
parmesan cheese and italian seasonings if you wish.
Bake at 400 degrees
for about 15-20 minutes or until golden brown, and sounds hollow if you tap on
it with your fingernail.
Let cool for about 5 minutes before slicing.
*Got this recipe from Joyful Homemaking



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s