Tuesday, January 8, 2013

Dough for Pizza, Stromboli & Calzone

This dough is easy to make, versatile, and has endless possibilities.  This is my go-to recipe for many dishes.

DOUGH FOR PIZZA, STROMBOLI, OR CALZONE
1 packet highly active yeast
1 1/4 C warm water, about 110 degrees
2 T olive oil
3 to 3 1/2 C all purpose flour
1 teaspoon sugar
1 teaspoon salt

For the dough, put the yeast, water, and sugar in a stand mixer and let sit until a little frothy.  (If you don't have a stand mixer, it's okay.  Put it in a bowl and whisk.)  Add in the olive oil, salt, and 3 cups of flour.  Knead until it becomes a ball.  If it seems sticky or too wet, add in the rest of the flour.  Place the ball in a large bowl sprayed with pan spray and cover tightly.  Set it on the stove (all burners off, of course).  A trick to help it rise...Preheat your oven to 200 degrees, then turn it off.  Open the door.  When you can touch the racks without burning yourself, place the bowl of dough in the oven and close the door.  Your dough should be ready in about an hour.  Divide your dough in two equal pieces and stretch slightly.  Place it on a cookie sheet and let rise another 20 minutes.  Now you're ready!  Fill it, stuff it, top it. 

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