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Stromboli pizza dough - Image 3

Perfect Stromboli Pizza Dough

A professional-grade pizza dough recipe specifically designed for stromboli. This dough bakes up chewy, golden, and sturdy enough to hold any filling without tearing or leaking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 cups bread flour plus more for dusting; high-protein flour is essential for structure
  • 1 1/2 cups warm water between 105-110°F (40-43°C)
  • 2 1/4 tsp instant yeast one standard packet
  • 2 tbsp olive oil plus more for coating the bowl
  • 2 tsp granulated sugar feeds the yeast
  • 2 tsp fine sea salt do not use coarse salt

Equipment

  • Stand mixer with dough hook (or large bowl for hand kneading)
  • Large mixing bowl
  • Rolling pin
  • Parchment paper
  • Rimmed baking sheet
  • Kitchen scale (highly recommended for accuracy)
  • Pastry brush

Method
 

  1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add the olive oil, bread flour, and salt. Mix on low speed until a shaggy dough forms, about 2 minutes.
  2. Increase the mixer speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. The dough should be slightly tacky but not sticky. If it's too sticky, add 1 tbsp of flour at a time. If it's too dry, add water 1 tsp at a time.
  3. Lightly oil a large bowl. Form the dough into a smooth ball, place it in the bowl, and turn to coat with oil. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 16x12 inches and 1/4-inch thick. Try to keep the thickness even for consistent baking.
  5. Add your desired stromboli fillings, leaving a 1-inch border on all sides. Starting from a long side, tightly roll the dough into a log, pinching the seam and ends to seal. Transfer to a parchment-lined baking sheet, seam-side down. Let rest for 15 minutes while preheating the oven to 400°F (200°C).
  6. Brush the top of the stromboli with olive oil or an egg wash (1 egg beaten with 1 tbsp water). Use a sharp knife to cut 4-5 shallow slits across the top for steam to escape. Bake for 22-27 minutes, until deeply golden brown. Let cool for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a crispier crust, place a baking steel or inverted baking sheet on the lower oven rack while preheating.
• The most common mistake is overfilling. Less is more to prevent leaks.
• Serve with warmed marinara sauce for dipping.
Food Safety:
• Ensure fillings like raw sausage are fully cooked before adding to the dough
• Cool stromboli on a wire rack to prevent the bottom from becoming soggy