Ingredients
Toppings
Directions
- 1
Mix all the pizza dough ingredients until a rough mass is formed. Let it rest for 35 minutes, then knead until you achieve a smooth surface.
- 2
Cover the dough and let it rest at room temperature for about 4 hours. Then, transfer it to the refrigerator for a minimum of 24 to 48 hours.
- 3
When ready to use, take the dough out of the fridge, degas it, and divide it into the desired size. For the mini Stromboli, I used one 180g ball.
- 4
Transfer the dough balls to a lined pan and let them rest covered until they appear puffy (approximately 2 hours).
- 5
Submerge the dough in a mixture of semolina and all-purpose flour, removing any excess by shaking off the dough.
- 6
Flatten the dough into a thin rectangle. Poke the dough with a fork or roller to avoid puffing during baking.
- 7
Add the fillings and roll it up into a log shape, then take the two ends and fold them over.
- 8
Place the rolled dough on parchment paper, preheat the oven to 450°F, and bake on a pizza stone or steel plate for about 20 minutes, or until the desired color is achieved.
- 9
Brush with extra virgin olive oil after baking.
