A sweet friend from North Carolina responded to a facebook status of mine from several weeks ago and I decided to turn the answer to her question into a blog post.
Our family likes to happily state that Todd is renowned in three states for his truly fabulous home-made pizza and stromboli crust.
Below is his very own recipe for an amazing crust.
We use Prego Traditional and Diced tomatoes plus Italian Seasonings and Garlic Powder for the Sauce.
We use Daiya as a cheese substitute.
His stromboli filled with Daiya and Spinach is always raved over.
Mouth watering yet? Mine is!
A Summary of Ingredients Needed:
6 Cups Flour (combination of white and whole wheat- 4 cups white to 2 cups of whole wheat), 2tsp sea salt, 4 1/2 tsp yeast, 2 Cups approximately 110 degree Water, 2 tsp sugar,2TB plus more Olive Oil
Toppings and FIllings of your choice
Note: We triple this recipe for our family and if having a gathering, the men quadruple it. We love leftovers around here!
6 Cups of Flour and 2 tsp sea salt in a bowl.
Mix together in a separate bowl:
2 Cups 110 degree water and 2 tsp sugar. Add 4 1/2 tsp. yeast. Let rest for 7 1/2 minutes.
Combine everything. Mix in a Kitchen Aid or by hand. Todd and our boys knead by hand every Saturday we have pizza. Knead until a nice consistency. Drizzle 2 TB Olive Oil on dough and knead again.
Place in bowl and cover with a wet towel. Let rise at least one hour. Longer is just fine.
Roll out on a baking stone, dish, or pan greased with olive oil.
This makes a 14 inch deep dish pizza or two thin crusts rolled out on a pizza stone.
Baking time depends on thickness of crust and if there is sauce or no sauce. We often make “plain-sauce free” as pictured above. Set oven for 400 degrees. For no sauce- bake 19 minutes. For thicker, with sauce, about 24 minutes.
To make stromboli:
Take a nice fistful of dough and roll it out on a cutting board or the flat back of a cookie sheet. Not too thin- or it will break open. Fill it in a narrow line down the middle of the dough with whatever you desire! Fold the right and left ends over a little and then fold top to bottom and pinch close.
Bake Stromboli at 400 degrees for 24 minutes.