Name: Stromboli’s Pizza Dough
Prep time: 15 min
Total time: 15 min
Yield: 4 to 6 crusts, depending on size and thickness of pizzas
Ingredients: 3 1/3 cups (500 g) unbleached all-purpose flour (La Milanaise); 1 packet (8 g) instant yeast; 1 1/2 tsp (7.5 ml) sea salt; 3/4 cup (180 ml) warm water; 1/3 cup (75 ml) milk; 3 tbsp (45 ml) olive oil; 1 tbsp sugar; 1 egg

Note from Ricardo

Feel free to double the recipe because the dough freezes very well! After freezing the balls of dough on a baking sheet, transfer to freezer bags with a slider closing.

For thin crust:
10 inches: 150 grams (about 5 balls)
16 ": 220 grams (about 4 balls)

For thick crust:
10 inches: 190 grams (about 5 balls)
16 ": 270 grams (about 3 balls)

Stromboli’s Pizza Dough

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Ingredients

Preparation

Note from Ricardo

Personal Note