Holy Stromboli! (A pizza dough recipe)

Holy Stromboli!

I would say that I’m an avid pizza maker.  I have quite a few favorite pizza dough recipes that I use on a regular basis for making various pizzas and I’m always excited to try new pizza dough recipes.

I had some leftover chunky sausage studded pasta sauce leftover from dinner and wanted to make a Stromboli (basically rolled up pizza) and since I hadn’t yet decided on a recipe from my Secret Recipe Club assigned blog for August I went ahead and searched The Bad Girl’s Kitchen for a pizza dough recipe and was pleasantly surprised to find one.  My Stromboli is filled with sausage pizza sauce, pepperoni and mozzarella cheese.

This pizza dough is very basic and easy to put together.  It rose well, was super easy to work with and tasted great.  I know I will come back to it in the future.

Pizza Dough (makes enough for 2 pizzas or 2 Stromboli) recipe from The Bad Girl’s Kitchen

• 1 cup of warm water (105-115 F)
• 1 package of active dry yeast
• 1 teaspoon honey
• 2 tablespoons of olive oil
• 3 cups unbleached all purpose flour
• 1 teaspoon of salt
• cornmeal for sprinkling the pan

In the bowl of a mixer combine the warm water, yeast, honey and olive oil.   Mix in 2 cups the flour and the salt and knead on low speed.  Continue to add the additional cup of flour until you have a dough that’s quite soft but not super sticky.  Knead the dough for 5-8 minutes.

Place dough in a well oiled bowl, cover with plastic wrap and rise until doubled in bulk (about an hour)

Once risen, deflate the dough and divide into two balls.   Roll the dough out into two rectangles, about 9X11″

Top the dough with topping as if dressing a pizza and then roll it up the same style as a cinnamon bun.

Place your rolled pizza onto a pan prepared with parchment paper and sprinkled with cornmeal.   Using a sharp serrated knife, cut slits into the top of the roll.   Repeat with the second piece of dough.

Cover with a tea towel and let rise while the oven preheats to 425 degrees.

Bake Stromboli for 25-30 minutes and the top is golden brown.

Slice and serve.

Enjoy!

Don’t forget to check out the other great SRC recipes from Group B for August by clicking on the linky below!

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