Pizza or Calzone Dough Recipe

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

Water: Used to activate the yeast and bring the dough together.

Olive oil: Adds flavor and moisture to the dough.

Active dry yeast: Leavens the dough, making it rise and become airy.

Sugar: Feeds the yeast, helping it to activate and rise.

Salt: Enhances the flavor of the dough and controls yeast activity.

When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough feels too sticky, sprinkle a little more flour on the 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 more fiber and nutrients, 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, though the texture may vary.

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

• olive oil - Substitute with vegetable oil: Vegetable oil can be used if olive oil is unavailable, though it may lack the distinct flavor of olive oil.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in water.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a slight floral note to the dough.

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

• Allow the dough to rise completely before storing. This ensures the yeast has done its job, giving you a light and airy crust.

• For short-term storage, place the dough in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days.

• If you plan to freeze the dough, divide it into portions first. This makes it easier to thaw only what you need.

• Lightly coat each portion with olive oil to prevent sticking. Place the portions in individual freezer bags, squeezing out as much air as possible.

• Label each bag with the date and type of dough (pizza or calzone) for easy identification later.

• To thaw, transfer the dough from the freezer to the refrigerator the night before you plan to use it. This slow thawing process helps maintain the dough's texture.

• If you're in a hurry, you can thaw the dough at room temperature for a few hours. Just make sure to keep it covered to prevent drying out.

• Once thawed, let the dough come to room temperature before rolling it out. This makes it more pliable and easier to work with.

• If the dough feels too sticky after thawing, dust it lightly with flour before rolling it out.

• For a quick refresh, let the dough rest for 10-15 minutes after thawing. This allows the gluten to relax, making it easier to shape.

• Always preheat your oven to the recommended temperature before baking. This ensures a crispy, golden-brown crust.

• Enjoy your freshly baked pizza or calzone with your favorite toppings or fillings.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover pizza or calzone directly on the oven rack or on a baking sheet. Heat for about 10 minutes or until the crust is crispy and the cheese is melted. This method ensures the dough remains crispy and the toppings are evenly reheated.

• 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 5-7 minutes, checking occasionally to avoid burning. This method helps to keep the crust crispy while ensuring the toppings are heated through.

• Microwave with a Twist: Place a microwave-safe cup of water in the microwave along with your pizza or calzone. Heat on high for 1-2 minutes. The water helps to keep the crust from becoming too chewy and ensures the toppings are heated evenly.

• Toaster Oven: Preheat your toaster oven to 375°F (190°C). Place the pizza or calzone on the rack or a baking sheet. Heat for about 5-8 minutes or until the crust is crispy and the cheese is melted. This method is perfect for small portions and quick reheating.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the pizza or calzone in the basket and heat for 3-5 minutes. The air fryer will give you a crispy crust and evenly heated toppings in no time.

• Grill Method: Preheat your grill to medium heat. Place the pizza or calzone on the grill grates and cover. Heat for 5-7 minutes, checking frequently to avoid burning. This method adds a delightful smoky flavor to your leftovers.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the flour, olive oil, and salt.

• Measuring cups: Essential for accurately measuring the flour and water.

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

• Wooden spoon: Handy for mixing the ingredients together before kneading.

• Floured surface: A clean, flat area sprinkled with flour to prevent the dough from sticking while kneading.

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

• Rolling pin: Helps to roll out the dough to your desired thickness for pizzas or calzones.

• Baking sheet: A flat sheet used to bake the pizza or calzone in the oven.

• Oven: Preheated to 475°F (245°C) to bake the dough to a golden brown.

• 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.

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

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

Use a stand mixer: Let a stand mixer do the kneading for you, which can save you 5-7 minutes of manual work.

Preheat the oven early: Start preheating your oven while the dough is rising to ensure it's ready when you are.

Double the recipe: Make a double batch of dough and freeze half for future use, cutting down on prep time next time.

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