May 042011
 

I grew up eating homemade pizza every Friday night. We didn’t have alot of money for takeout, but my mom made the best pizza , so much so that my siblings and I always fought over who would get to choose the first piece! This recipe is used by everyone in my family and it’s yum! We use the same recipe for pizza dough and stromboli, and it’s delicious.
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 (now others in my family use more like 2 tsp. but I prefer less 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 bowl.
(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 options:
Pesto sauce, chicken and cheese
Ham and cheese
Pepperoni 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. I used pesto sauce, then chicken, and then cheese.

 


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.


(Another option if you don’t care to make your own dough is to buy the frozen bread dough from the grocery and bypass the first rising.)
Fabulous Pizza Dough and Stromboli Recipe
Author: 
Recipe type: Pizza Dough and/or Stromboli
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2½ cups warm (not hot) water
  • 1 Tablespoon (or one packet) of yeast
  • ⅓ cup of sugar
  • ¼ cup of oil
  • 1½ teaspoons of salt (now others in my family use more like 2 tsp. but I prefer less salt)
  • Put in a large bowl and let set for 5-10 minutes so the yeast gets started.
  • Then add about 5½ 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).
Instructions
  1. Stir with a spoon and see if it is still too wet; if it is, add ½ cup more flour. Then use your hands to mix the dough.
  2. If it is still sticky add ¼ cup of flour till you have a slightly “dry” dough.
  3. Knead for a couple of minutes and then form into a ball.
  4. Pour a tablespoon of oil into the bowl, and use the dough to oil the sides of the bowl.
  5. (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.)
  6. Then cover with a towel and put in a warm non drafty spot, and let raise for 1½ hours.

  7. For pizza: Spread dough in pizza pans. This amount will make 2 large thick crust pizzas or 3 thin crust pizzas.
  8. 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.

  9. For stromboli: Divide dough in two. You can make two large strombolis or one stromboli and one pizza.
  10. Spread out the dough on a rectangle pizza pan.

    Stromboli filling options: Pesto sauce, chicken and cheese, ham and cheese, pepperoni and cheese, chicken and cheese, Italian sausage and cheese, any combination that sounds good to you.

  11. Spread out your ingredients of choice. I used pesto sauce, then chicken, and then cheese.
  12. Now you are ready to roll the dough.
  13. Roll the dough lengthwise tucking in the ingredients. When it’s all rolled up, seal the edges.
  14. You can sprinkle with parmesan cheese and italian seasonings if you wish.

  15. Bake at 400 degrees for about 15-20 minutes or until golden brown, and sounds hollow if you tap on it with your fingernail.
  16. Let cool for about 5 minutes before slicing.

So yummy, Enjoy!

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  35 Responses to “Fabulous Pizza Dough and Stromboli Recipe”

  1. I will agree, as the sister, that this is the best pizza/stromboli dough recipe. I think you should make this stromboli for me!!

  2. Margo (and Carrie), Mike and I have been looking for a good dough recipe since ours works some weeks, then not other weeks. Thank you for sharing!!!!

  3. This looks amazing! Nothing better than homemade dough!

  4. This looks amazing! It’s going on the menu for next week. Thanks for sharing.

    I’m a new follower!

  5. My mouth is watering! YUM!
    dreaming-n-color.blogspot.com

  6. This looks delicious! Thanks for sharing!

  7. I love to see the different recipes for dough, I’ll have to try this one! Thanks for linking this up to Fat Camp Fridays this week! See you next week!

  8. Hi Margo :-)
    This looks both relatively easy and yet yummy – wonderful combination!!!
    Your dough recipe is a bit different than the one I use. But I have never tried making mine into Stromboli. I can see that that needs changed! ;-)

    I followed your link over from Little Brink Ranch’s Friday food link-up.

  9. Ohhhh – Stromboli!! YUMMMM!!! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  10. Fabulous indeed! I am so going to make this!!! Thanks for sharing!
    Following you from http://willcookforsmiles.blogspot.com/

  11. Wow this looks so good! I’m always looking for new dinner ideas! Thanks!

    ~Jessa
    http://www.jessajill.blogspot.com

  12. I LOVE stromboli and I prefer it over pizza, actually! (but I love pizza too, who am I kidding?) I love this combo; will try it next time, thanks for the inspiration!

  13. wow that looks so good! i’d love it if you came over and shared a recipe on savory sundays!!

  14. Just came across your blog at a linky party. You and I are in the same wonderful stage of life although I’ve been married 27 years and am homeschooling my last of three children as our older two are graduated. We love the Lord too! Your recipe sounds delish…will be bookmarking it!

    I am your newest follower!

    Donna at http://simplethingssweetlife.blogspot.com/

  15. PS…I also posted your blog link to my blog’s facebook page Simple Things

    And I love some of the same books you have listed….Age of Opportunity and Shepherding a Child’s Heart.

  16. I make stromboli all the time, just like you. But I never would have thought to use pesto, chicken and cheese! It looks delish! I’m gonna try it for sure.
    xoxo,
    Kim

  17. This looks really good, too!

  18. I have never made stromboli, it looks delish! I would love to do a chicken atichoke combo. Thanks for linking up with DIY under $5!

  19. Wonderful recipe! I have to get braver and try making dough on my own. I found you from ekat’s kitchen potluck. If you get a moment, I’d love for you to swing by and share this on Momtrends:

    http://www.momtrends.com/2011/05/easy-chicken-pot-pie/

  20. Hi Margo,
    We just love Pizza and Stromboli and your dough recipe looks awesome. We often times have Pizza Night, so I will be trying your recipe very soon. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  21. Oh my gosh this looks wonderfully tasty! Thanks for linking up to Savory Sundays!!

  22. Love the flavor idea for the pizza/Stromboli. Come on over and link it up to Hunk of Meat Monday.

  23. Hmm.. This looks delicious!
    Thank you so much for sharing this @ {nifty thrifty sunday} last week!
    Hope to see you again tomorrow! :)
    xoxo from Germany,
    Vanessa @ {nifty thrifty things}

  24. Im your newest follower as of this recipe@!!!!
    Jess ~ the balanced libra

  25. Hey Margo,
    Lovely meeting you and I’m so glad to have bumped into your blog – you have such a lovely Stromboli recipe out here!

    I’m hosting an event that has everything to do with bread!So why don’t you come along and take a peek and link-up your lovely recipe!Do leave me a comment to let me know that you were there:)

    Cheers,
    Wit,wok&wisdom

  26. This looks awesome! Going to have to try this for my next cookout or tailgating pizza party .

  27. Wao! yummy dish. my all friends like it. even when we think to throw a party, we simply go to jim’s home . His mother make it for us from pizza recipe .

  28. [...] and I was making the dough myself as a “young-in,” helping my mom in the kitchen. Her recipe is still my favorite, as the dough is light and slightly sweet, and raises up so nice for a great [...]

  29. [...] Homemade Pizza and raw veggies Grocery list: Dough ingredients, sauce, cheese, pepperoni, green peppers, onions and carrot sticks [...]

  30. Hi I was just wondering if the measurements for the yeast was correct since there is only 2 1/4 tsp in a packet of yeast and the choices are one packet or 1TB. Thanks

  31. I am wondering about the yeast measurement too. I also wished I had started this earlier this afternoon because I didn’t see the extra hour of rising after making the crust, for a total of 2.5 hours of rising! Dinner will now be late, but I am very sure it will be absolutely delish!

    • I have made it both ways, with 1 Tablespoon of bulk yeast or 1 packet of yeast and have found no difference. The rising time is long but you should get a nice thick crust! It’s my favorite pizza dough recipe, and I hope you enjoy it!

  32. […] Loosely adapted from Joyful Homemaking […]

  33. Absolutely loved this dough recipe for stromboli. My regular dough did not taste good for a stromboli. I am so glad that I found this one.

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