Pizza or Calzone Dough Recipe

Active dry yeast: This is a leavening agent that helps the dough rise and become light and airy.

Warm water: Used to activate the yeast and bring the dough together.

All-purpose flour: The main structure of the dough, providing the necessary gluten for elasticity.

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

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast and helps the dough to rise.

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 technique helps develop the gluten structure, resulting in a smooth and elastic dough. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as this can make the dough tough.

• 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: Use about double the amount of fresh yeast compared to active dry yeast. Fresh yeast provides a slightly different flavor and texture.

• 110°f warm water - Substitute with milk: Warm milk can be used to add a richer flavor and softer texture to the dough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier and more elastic dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may require additional water due to its higher absorption rate.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in the same quantity and provides a neutral flavor.

• olive oil - Substitute with melted butter: Melted butter adds a richer flavor and can make the dough more tender.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity but may need to be adjusted slightly due to its coarser texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• sugar - Substitute with honey: Honey can be used to add a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and can be used in the same quantity, but may slightly alter the dough's texture.

• To store the dough in the refrigerator, lightly coat it with olive oil and place it in an airtight container. It can be kept for up to 3 days. Before using, let it come to room temperature for about 30 minutes.

• For freezing, divide the dough into portions after it has risen. Lightly coat each portion with olive oil and wrap tightly in plastic wrap. Place the wrapped portions in a resealable freezer bag. The dough can be frozen for up to 3 months.

• When ready to use frozen dough, transfer it to the refrigerator the night before to thaw slowly. Alternatively, you can leave it at room temperature for about 2-3 hours until fully thawed.

• After thawing, let the dough rest at room temperature for 30 minutes to 1 hour to become pliable and easy to work with.

• If you notice any condensation on the dough after thawing, gently pat it dry with a paper towel before rolling it out.

• For best results, always use fresh ingredients like tomato sauce, mozzarella, and pepperoni when topping your pizza or filling your calzone.

• When baking, ensure your oven is preheated to the correct temperature to achieve a perfectly golden crust.

• Preheat your oven to 375°F (190°C). Place the leftover pizza or calzone on a baking sheet. Bake for 10-15 minutes until the crust is crispy and the cheese is melted.

• Use a skillet on medium heat. Place the pizza or calzone in the skillet and cover with a lid. Heat for about 5-7 minutes until the bottom is crispy and the toppings are heated through.

• For a quick method, use a microwave. Place a cup of water in the microwave to keep the crust from getting too chewy. Heat the pizza or calzone on a microwave-safe plate for 1-2 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza or calzone in the basket and heat for 3-5 minutes until crispy and hot.

• For a toaster oven, preheat to 375°F (190°C). Place the pizza or calzone directly on the rack or on a baking sheet. Heat for 10-12 minutes until the crust is crispy and the cheese is melted.

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

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

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

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Kitchen thermometer: Ensures the water is at the correct temperature (110°F) for activating the yeast.

• Clean cloth: Used to cover the dough while it rises to keep it moist.

• Rolling pin: Helps in rolling out the dough to the desired thickness for pizza or calzone.

• 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 after it has risen.

• Flour sifter: Helps in dusting the surface with flour to prevent the dough from sticking while kneading.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: A stand mixer can knead the dough for you, reducing manual effort and time.

Double the recipe: Make a double batch of dough and freeze half for future use.

Preheat the oven early: Start preheating your oven while the dough is rising to save time later.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.