This easy to prepare dough makes wonderful Stromboli and pizza.
1 recipe pizza dough or 1 package prepared pizza dough
Ingredients for your own pizza dough:
1¼-cup tepid water - using a meat or candy thermometer, the water should
measure 110-120 degrees.
1 package or 2¼-teaspoons dry yeast (Rapid Rise is not necessary)
3½-cups all-purpose flour, plus extra for your work surface
1 hearty pinch of fine sea salt
1 tablespoon olive oil, plus extra for coating the dough during the rising process
4 oz. Speck Alto Adige IGP, thinly sliced
4 ounces Asiago d’Allevo DOP, coarsely grated
2 ounces Asiago Pressato DOP, coarsely grated
Food processor with steel blade
Large work bowl
Large baking sheet lined with Parchment paper
To prepare your own pizza dough:
Mix yeast in tepid water. Let stand 5-10 minutes until foamy.
Set up food processor with steel blade (an electric mixer fitted with a dough hook also works well). Pour flour, salt and yeast into food processor. Pulse 2-3 times to mix.
Add yeast mixture and process until a ball forms inside the work bowl. Add 1 tablespoon extra virgin olive oil. Process 2 minutes.
Dough should not be sticky. If it is you can add more flour. Add the flour 1 / 4 cup at a time until dough is no longer sticky and does not stick to your hands.
Place dough in a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap and set in a warm place to rise. Dough should double in size within 1 hour.
Punch down and let rest for 10 minutes.
Roll dough into rectangle. Layer Speck Alto Adige IGP, Asiago D’Allevo DOP and Asiago Pressato DOP. Roll jellyroll style. Pinch final seam. Brush with extra virgin olive oil for golden color. Can sprinkle additional cheese on top for taste and color.
Bake 375 degrees for 35-45 minutes or until golden.
Cool at least 10 minutes before cutting.