|When I made Stromboli, I really liked the recipe for the pizza dough, the Parmesan added such a nice depth of flavor. The Weekly Menu Plan to the right over there is always a moving target. Often things come up during the week, usually resulting in C sharing a can of chili with Miss F (shudder) or me thinking of a more toddler friendly and fun meal for the two of us. This recipe was the result of a last minute dinner C had with friends, I figured Miss F and I would have fun making pizza. I scratched the artichoke pasta dish I had planned to have and repurposed the ingredients into a pizza for me. I made Miss F a plain cheese pizza, which she gobbled right up. I know everyone usually has a pizza crust recipe that they love, but this one is worth a try.|
¼ cup lukewarm water
2 teaspoons yeast
2 cups flour
½ teaspoon salt
1 tablespoon granulated sugar
3 tablespoons Parmesan cheese
1 teaspoon garlic powder
½ cup lukewarm water
1 tablespoon olive oil
Mix yeast and ¼ cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy.
Whisk together the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of stand mixer fitted with a paddle.
Mix the dissolved yeast mixture with ½ cup lukewarm water. Turn the mixer on. Pour the water and yeast into the bowl and mix until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Swap out the paddle for the dough hook and knead until smooth, about 5 to 10 minutes.
Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The do ugh should rise until it is twice as big as when you put it in the bowl. This should take about 1 hour.
Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough and use for stromboli recipe. (NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza). Divide in half and roll out into two 10 to 12” pizza crusts
Top as desired, bake at 450 degrees on a pizza stone for 12 to 15 minutes, depending on the toppings.
Adapted from Cooking Live
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