Buddhas Pizza Pie Crust Recipes

Steps:

• Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand about 8 minutes or until foamy.
• Combine flour, Italian seasoning, garlic, salt, and 1 Tbsp of the olive oil in your Kitchenaid (or stand mixer). Stir in yeast mixture. Knead 1-2 minutes or until dough is smooth and elastic, and cleans the sides of the bowl, adding additional flour, (1 tablespoon at a time), as needed.
• Pour the remaining 1 Tbsp olive oil on your hands, and pick up the dough and rub your hands over it to coat. Place the ball of dough into a plastic grocery bag and let it rise in warm place 30 minutes or until doubled in bulk. (up to two hours).
• Punch down dough. (at this point you can place back in the grocery bag and refrigerate up to a day ahead. Just let it thaw to room temperature before continuing).
• Determine the size pie you would like; If you like a thick crust, go for a smaller size, a thin crust, a larger pie. or make small individual pies. Place baking stone on the bottom rack of oven and preheat to 500°F Sprinkle your work surface with flour. Place the dough in the center and using a rolling pin, roll out dough until it reaches your desired thickness. Sprinkle the peel with cornmeal. Carefully place the dough onto the peel. Follow directions for your individual recipe. **NOTE**: If you do not have a peel, you can roll the dough out, then place it onto a baking sheet that has been lined with parchment paper Load it up with toppings and place it in the oven. *OR* if you have a stone, invert the baking sheet, and place the parchment paper onto the backside of the baking sheet. Load it with toppings then slide the pie and parchment paper carefully onto the baking stone using the baking sheet as a peel.
• NOTE: To make 2 round crusty Italian loaves, divide dough in half, place on a peel dusted with cornmeal and cover for 30 minutes to rise. Uncover, place in oven, and bake at 375°F for 25-30 minutes.

Steps:

• Place oven rack on bottom rack of the oven. (If you have a baking stone, place that on rack). Preheat oven to 500°F.
• Make Recipe #265466 according to instructions. Cut ball of dough to however many calzones you are making. DO NOT CUT if making one large calzone. You can cut it to a maximum of 4 calzones.
• Roll out balls of dough (one at a time) on a lightly floured surface to desired thickness. Carefully place on a peel that has been lightly dusted with flour (or with a sheet of parchment paper that can slide off onto the stone).
• Keeping a 1/2" rim, place the ingredients as follows; ricotta cheese, mozzarella, ham, and then sausage onto one half of the round dough.
• Brush egg wash over 1 half of the RIM ONLY (around the filling side). Fold dough over to form a half moon shape. Press edges firmly to seal and/or tuck underneath.
• Cut slits (3 for a large, 2 for medium, and 1 for small) in the top to allow steam to escape. Brush tops very lightly with remaining egg wash. Bake 10 to 20 minutes until golden brown and bubbly.