Stromboli’s Pizza Dough 

  • Preparation 15 MIN
    Chilling 24 H
  • Makes 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)

To help you with this recipe

Pizza Stone

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.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.