Pizza Dough For Calzones Or Pizza Recipes

Steps:

• Preheat the oven to 425.
• Unroll the pizza dough onto a large cookie sheet.
• Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
• Cut into 4 equal size rectangles.
• In a bowl, mix sauce, cheese, and toppings.
• Spoon equal amounts of toppings into the middle the rectangles.
• Lightly spread out the sauce mixture.
• Fold one corner so that it meets with the opposite corner.
• Crimp the edges so that the calzones seal.
• Mix olive oil and parmesan cheese mix.
• Brush with olive oil and parmesan cheese mixture.
• Bake in oven for 10 minutes.
• Serve hot or freeze for later.

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Steps:

• Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
• Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
• Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
• Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
• Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
• Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
• Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
• Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
• Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
• *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

Steps:

• In a large mixing bowl, mix together the white, semolina, whole wheat flour, 1/4 cup of the cornmeal, salt & yeast.
• Make a well in the center and pour in the water and oil. Mix with the paddle of an electric mixer for about 5 minutes until dough forms. Or you can mix with a wooden spoon for 10 minutes.
• Knead by hand on lightly floured surface for 10 minutes, or in mixer bowl with a dough hook for 5 minutes. Alternatively, if you have a food processor you can mix the dry ingredients in the work bowl and then, with the motor running, add the water and oil. Process for about 45 seconds.
• Lightly spray a mixing bowl and a baking sheet with vegetable spray. Place the dough in the bowl and cover with a towel. Let rise at room temperature for about 30 minutes until dough has doubled in size.
• Punch down the dough. Then sprinkle the baking sheet with 2 tsp of cornmeal. Roll and stretch the dough on the baking sheet to form a 14-inch circle. After adding toppings, bake in a 450-degree oven until crisp, about 10-12 minutes.
• If you're making my Spinach & Cheese calzones follow this recipe until you punch down the dough. Then refer to the calzone recipe.

Steps:

• In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.
• Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.
• Heat up pizza stone in a 500 degree F oven. Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.
• In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.
• Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.
• Trim any tough stems from arugula and thinly slice the cheese.
• Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.
• Arrange mozzarella slices evenly over sauce.
• Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
• Scatter arugula over pizza and arrange prosciutto slices on top.
• In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.
• Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.
• Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.
• Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes .
• Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.
• In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.
• If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
• Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.
• Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.
• Preheat oven to 300 degrees F.
• Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.
• For thyme focaccia, knead thyme into dough after 1st rest.
• For Parmesan focaccia, sprinkle dough with Parmesan before baking.
• Sprinkle both doughs with salt and pepper before baking.

Steps:

• First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
• Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.
• Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
• Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
• Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Steps:

• Preheat oven to 425 degrees.
• Cook ground beef, mushrooms, and green pepper in a medium frypan till meat is no longer pink, drain.
• Stir in the mozzarella cheese and the 1/3 cup pizza sauce.
• Unroll pizza dough.
• Roll or stretch dough into a 10 x 15 inch rectangle.
• Cut dough into 6- 5 inch squares.
• Spoon some of the meat mixture onto one-half of each square.
• Brush dough edges with water.
• Lift a corner and stretch dough over meat mixture to opposite corner.
• Seal the edges by pressing with the tines of a fork.
• Place calzones on a greased baking sheet.
• Prick tops with a fork to allow steam to escape.
• Brush with the milk.
• If desired, sprinkle with parmesan cheese.
• Bake in the preheated oven for 8 to 10 minutes or till golden brown.
• Let stand for 5 minutes before serving.
• If desired, serve with warmed pizza sauce.

Steps:

• For the Dough: dissolve the yeast in the warm water, it should be 105°F to max 115°F until it bubbles a little about 5 minutes. (any higher it will kill the yeast.) In a large bowl, stir in the sugar,oil,salt and 1 cup flour. Add enough flour so it is easy to handle or (you can put it in a food processor). Remove dough onto a floured surface and knead for 5 minutes or until smooth and elastic. Cover the dough, put in a warm place and let it rise for 5 to 10 minutes.
• For the Sauce: Add olive oil to medium heat in a sauce pan. Add garlic and crushed red pepper to the heated oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season with salt, pepper and Italian seasonings. Simmer for 5 minutes. Stir in parsley.
• Roll the dough into 4 10 inch circles. Place sauce and topping mix over half of the dough. Add 1/2 cup cheese. Fold over and crimp the edges shut.Brush the edges with melted butter or beaten egg wash. Bake at 350°F for 25 - 30 minutes or until golden brown. Serve with additional sauce on the side or on top.

Steps:

• Place all ingredients except cornmeal into your bread machine according to your manufacturer's directions. For my bread machine it is in the order listed above.
• Once dough cycle has finished, turn dough out onto a floured surface. Preheat oven to 400°F and roll or stretch dough out into a 12 inch round (medium crust) or several small rounds or a large rectangle. Place pizza on a greased cookie sheet.
• Sprinkle cornmeal over top of dough. Bake pizza for 10 minutes at 400ºF.
• Remove from oven and cover with toppings. Reduce oven temp to 350ºF and bake 10 minutes or until cheese is bubbly and browned.