Pizza or Calzone Dough Recipe

Flour: The base of the dough, providing structure and texture.

Water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast, helping the dough to rise.

Olive oil: Adds flavor and helps to create a tender crust.

Active dry yeast: The leavening agent that makes the dough rise.

Salt: Enhances the flavor of the dough.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, giving the dough its elasticity. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as it can make the dough tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may result in a denser dough.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, but it may require additional binding agents like xanthan gum.

• warm water - Substitute with milk: Milk can add richness and a slightly softer texture to the dough.

• sugar - Substitute with honey: Honey can add a different sweetness and a slight floral note to the dough.

• sugar - Substitute with agave syrup: Agave syrup is another sweetener that can be used, offering a mild flavor and lower glycemic index.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored alternative to olive oil.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and softer texture to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount and dissolve it in water first.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity slightly due to its larger grain size.

• To store the dough in the refrigerator for up to 3 days:

  1. After the dough has risen and been punched down, divide it into 4 portions.
  2. Lightly coat each portion with olive oil to prevent sticking.
  3. Place each portion in an individual airtight container or wrap tightly with plastic wrap.
  4. Store in the refrigerator and allow the dough to come to room temperature before using.

• To freeze the dough for up to 3 months:

  1. After the dough has risen and been punched down, divide it into 4 portions.
  2. Lightly coat each portion with olive oil to prevent sticking.
  3. Wrap each portion tightly in plastic wrap, then place in a freezer-safe zip-top bag.
  4. Label the bags with the date and type of dough.
  5. When ready to use, thaw the dough in the refrigerator overnight, then let it come to room temperature before rolling out.

• For quick thawing of frozen dough:

  1. Remove the dough from the freezer and unwrap it.
  2. Place the dough in a lightly oiled bowl and cover with a damp cloth.
  3. Allow the dough to thaw at room temperature for 2-3 hours.
  4. Once thawed, proceed with rolling out and adding your favorite toppings.

• To par-bake the dough for future use:

  1. Preheat your oven to 475°f (245°c).
  2. Roll out the dough to your desired thickness.
  3. Place the dough on a baking sheet or pizza stone.
  4. Bake for 5-7 minutes until the crust is just starting to set but not browned.
  5. Allow the par-baked crust to cool completely.
  6. Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for up to 3 months.
  7. When ready to use, add your toppings and bake at 475°f (245°c) until the crust is golden brown and the cheese is bubbly.

• Oven Method: Preheat your oven to 375°F (190°C). Place the pizza or calzone directly on the oven rack or a baking sheet. Bake for 10-15 minutes until the crust is crispy and the cheese is bubbly. For a softer crust, wrap the pizza or calzone in aluminum foil before reheating.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the pizza or calzone in the skillet and cover with a lid. Heat for 5-8 minutes until the crust is crispy and the cheese is melted. For a steam effect, add a few drops of water to the skillet and cover immediately.

• Microwave Method: Place the pizza or calzone on a microwave-safe plate. To prevent the crust from becoming chewy, place a cup of water in the microwave alongside the pizza or calzone. Microwave on high for 1-2 minutes until heated through. Note: This method is quick but may not yield the best texture.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the pizza or calzone on the toaster oven rack or a baking tray. Heat for 10-12 minutes until the crust is crispy and the cheese is melted.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pizza or calzone in the air fryer basket. Heat for 3-5 minutes until the crust is crispy and the cheese is bubbly. This method is quick and gives a nice crispy texture.

• Grill Method: Preheat your grill to medium heat. Place the pizza or calzone on a piece of aluminum foil and place it on the grill. Close the lid and heat for 5-7 minutes until the crust is crispy and the cheese is melted. This method adds a smoky flavor to your leftovers.

• Mixing bowl: A large bowl used to combine and mix the ingredients together.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure the sugar, olive oil, yeast, and salt.

• Wooden spoon: Useful for mixing the dough ingredients initially.

• Floured surface: A clean surface dusted with flour to knead the dough.

• Damp cloth: Used to cover the dough while it rises.

• Rolling pin: Helps in rolling out the dough to the desired thickness.

• Baking sheet: Used to bake the pizza or calzone in the oven.

• Oven: Preheated to 475°F (245°C) for baking the pizza or calzone.

• Pastry brush: Useful for lightly oiling the bowl where the dough will rise.

• Knife: Used to divide the dough into portions.

• Kitchen scale: Optional, but useful for precise measurement of ingredients.

• Timer: Helps to keep track of the rising and baking times.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This reduces prep time and ensures a smoother cooking process.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort compared to kneading by hand.

Preheat the oven early: Turn on your oven to preheat while the dough is rising. This way, it's ready to go as soon as you are.

Double the recipe: Make a double batch of dough and freeze half for future use. This way, you only need to do the prep work once.