Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 29, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 pounds This easy recipe for pizza dough is courtesy of "The Martha Stewart Show" and should be used when making Broccoli, Tomato, and Mozzarella Stromboli. Ingredients 3 ½ cups "00" flour or strong white bread flour, plus more for work surface and bowl 1 ½ teaspoons fine sea salt 1 ¼ cups lukewarm water 1 (¼-ounce) package active dry yeast 1 ½ teaspoons raw sugar, such as turbinado or Demerara 2 tablespoons extra-virgin olive oil Directions Place flour and salt in the bowl of a food processor and pulse to combine. Add water, yeast, sugar, and olive oil. Process until a dough has formed. Dust a large bowl with flour and transfer dough in bowl. Sprinkle flour on top of dough and cover with a damp towel. Let stand in a warm place until doubled in size, about 1 hour. Punch down dough and turn out onto a lightly floured work surface. Use immediately or wrap dough in plastic wrap and keep refrigerated until ready to use. Rate it Print