EASY PIZZA DOUGH

stromboli
Course: lunch or snack
Cuisine: American
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 3
INGREDIENTS
EASY PIZZA DOUGH
  • 3 cup ½ all-purpose flour 420 g
  • 1 cup ¼ water 300 ml
  • 1 tsp ¾ . active dry yeast 9 g
  • 1 tsp ¼ . sugar 6 g
  • 1 tsp ¾ . sea salt 9 g
  • 1 tbsp . olive oil 15 ml
ASSEMBLY OF PIZZA ROLL UPS
  • 2 cups of your favorite shredded cheese blend* 226 g
  • 1/4 cup Gorgonzola cheese crumbles or Bleu Cheeseoptional
  • 1/2 cup Pizza sauce**
  • 1 egg lightly beatin
INSTRUCTIONS
EASY PIZZA DOUGH
  1. In your stand mixer bowl, add 1 ¼ cups of warm water (100 -105 degrees F)
  2. Sprinkle dry active yeast and sugar on top of water, allow to sit for 10 minutes until yeast gets creamy
  3. In another bowl, mix flour with sea salt
  4. Add flour to yeast mixture and using a dough hook, mix until a coarse ball has formed on the dough hook (approx., 2-3 minutes)
  5. Allow dough to rest in bowl, with a damp towel covering the bowl, for 5 minutes.
  6. Continue to mix using dough hook on medium to low speed for about 2 more minutes
  7. (if the dough is too sticky to hold its shape add more flour 1 tablespoon at a time until its firm enough. If the dough is too dry add water one tablespoon at a time until moist enough)
  8. Coat a bowl with extra virgin olive oil and place the dough into the bowl and coat dough with olive oil, place a damp kitchen towel over the bowl and allow to rise for 40 minutes or until doubled in size.
  9. Divide dough into 2 dough balls and place on a floured surface and cover with a damp kitchen towel (not terry) and allow to rise until doubled in size (about 2 hours)
ASSEMBLY OF PIZZA ROLL UPS
  1. Take one piece of dough and roll out using a rolling pin to about 12 inches by 8 inches (30 x 20 cm)
  2. Spread pizza sauce over top of dough leaving about a one inch border around the edges.
  3. Sprinkle cheese evenly across the dough
  4. Starting at the long side roll up the dough keeping it fairly tight.
  5. When you get to the end seal the ends by brushing water and pinching the dough together. (it’s important to get a good seal so the cheese does not leak out)
  6. Seal ends of the dough by pinching them together.
  7. Brush entire length of pizza roll up with a lightly beaten egg
  8. Place in 350 degree oven (177 C) and bake for 12-15 minutes or until the outside of the dough is a nice golden brown.
  9. Remove from oven and allow to cool completely before slicing.
  10. serve with your favorite pizza sauce for dipping!
RECIPE NOTES

*I used Sargento 6 Cheese Italian Blend ** I used Dom Peppino pizza sauce