Pizza Dough for Broccoli, Tomato, and Mozzarella Stromboli

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

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