Tag: pizza dough

pizza calzone
Appetizers, Doughs

Tray full of pizza calzones

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In the mood for some pizza sandwiches? These miniature calzones are full of pizza flavor. While this recipe is for a cheese and pepperoni calzone, you can customize them anyway you like.  Hot peppers, sauteed onions, whatever you or your guests desire.

Party Pizza Calzones
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Party Pizza Calzones

Recipe by Sheri Tomato
Prep time

minutes
Cooking time

minutes
Total time

0

minutes

Ingredients

Directions

  • Take pizza dough from fridge and allow to rise at room temperature in covered bowl for two hours.
  • Preheat oven to 450 degrees Fahrenheit
  • Spread pizza dough out on a lightly floured surface with your fingers. Separate into 8 equal pieces. Roll each piece into a dough ball. Cover your 8 dough balls with a clean kitchen towel and let rest for thirty minutes.
  • Roll each dough ball into a square, keeping the other balls covered as you work. Toss and spread dough with your fingers to spread it out.
  • One square at a time, in diamond placement, spoon 2 tablespoons of pizza sauce on one half of the diamond, then spread a layer of cheese on top of the sauce Next lay down about 8 pepperoni slices over the cheese, and then one more layer of cheese.
  • Brush a little water around the edges of the dough as a sealing agent. Then fold bare half of diamond over the other half. Use a fork to form a seal all around the edges.
  • Using a spatula, carefully place calzones on lightly oiled aluminum foil lined baking sheet, being sure to allow space between each calzone.
  • Brush olive oil over top of each calzone and sprinkle with Everything Bagel seasoning.
  • Bake in oven for 30 - 40 minutes or until top is golden brown. Let cool on baking rack for 5 minutes.

Notes

  • You can serve this with a pizza sauce dip or ranch dressing. Very good.

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seasoned pizza dough
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My go-to Pizza Dough Recipe

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Overnight pizza dough


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Overnight pizza dough

Recipe by Sheri Tomato

Cuisine: Italian

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This is my go-to pizza dough recipe. It is made in a stand mixer and rises overnight in the fridge. I like a thick crust pizza, but if you are a thin crust kind of person, you can divide the dough in half and make two thin crust 12″ pizzas.

Ingredients

  • 1 1/4 tsp active dry yeast

  • 1 tsp sugar

  • 1 1/3 cups very warm water

  • 2 TB olive oil

  • 2 cups cups unbleached all purpose flour (may need a little more or less to reach desired dough consistency).

  • 1 Cup 00 pizza flour

  • 1 TB salt

  • 1 tsp garlic powder

  • 1 tsp chia seeds (optional)

  • 1/4 tsp Dried basil

  • 1/4 tsp Dried Oregano

  • 1/4 tsp dried rosemary

  • 1/4 tsp Dried thyme

Directions

  • In a stand mixer, combine yeast and sugar. Gently pour water over the sugar and yeast, and then add the olive oil. Use whisk attachment to combine. Let sit 10 minutes to proof.
  • While your yeast is proofing, combine flours, salt, chia seeds, garlic powder, basil, oregano, rosemary, and thyme in a separate bowl. Mix thoroughly with a whisk for at least one minute.
  • After the ten minutes of proofing, your yeast mixture should have formed bubbles. If the mixture forms bubbles, proceed to step 4. If there are no bubbles, the yeast is no good. Toss and start over with fresh yeast.
  • Attach dough hook to your stand mixer. Add your flour mixture 1/2 cup at a time to your mixing bowl. Alternate between low and medium speed as you add the flour. Stop and scrape the dough from the hook and the sides of the bowl with a rubber spatula a few times during the mixing. This will ensure that all of the flour gets incorperated.
  • When dough is pulling away from the sides and just a little bit sticky, use your rubber spatula to gently transfer it to a lightly floured surface.
  • Form the dough into 2 smooth balls, about 16 oz each. Or for, one large, thick crust pizza, form into one ball. Roll the dough in the flour and fold it, repeating until the dough reaches the desired shape and texture. Add flour a little at a time, if necessary.
  • Place your dough balls into a lightly oiled containers that hasve an airtight lid. The oil should have a light oily film on the bottom and up the sides of the containers. The containesr should be more than twice the size of the dough balls, as the dough will double in size as it rises. Place one dough ball in each prepared container and roll the dough ball in the oil, so that the dough has a light coat of oil over the entire ball. Cover the containers with an air tight lid. Place the containers in a warm place for 1 – 2 hours or until dough has doubled in size.
  • After the dough has doubled, place your covered containers in the refrigerator overnight. This will enhance the flavor of your dough. Dough can be kept in the refridgerator for up to 3 days.
  • On the day you are ready to make your pizza, take dough out of refrigerator 2 hours beforehand and place (still inside closed container) in a warm spot for 2 hours to let it come to room temperature. It is then ready to use.

Notes

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