The most important element in making pizza or calzones is the dough. In this recipe, I give you instructions for making it all in one day. But usually I like to let my dough rise slowly in the refrigerator overnight: it develops much more complexity and flavor. This dough is good for calzones and focaccia as well.
Recipe information
Yield
makes enough dough for 2 pizzas or a batch of 18 small calzones
Ingredients
Preparation
Step 1
Pour 2 cups warm water (between 90 and 110 degrees F) into a bowl. Stir in the yeast and sugar until dissolved; let sit until foamy, about 5 minutes.
Step 2
To use an electric mixer: Combine the yeast mixture, flour, and salt in the mixer fitted with the paddle attachment. Mix on medium speed until the dough comes together. Switch to your dough-hook attachment. Increase speed to medium-high, and mix until the dough comes together into a smooth mass, about 2 to 3 minutes. The dough will not clear the sides of the work bowl at this point, but should not be too wet. Add a little more water or flour as necessary to get the right consistency. Scrape the dough onto a floured work surface and knead several times, until the dough comes together into a smooth ball.
Step 3
To make the dough by hand: Pile the flour on a marble or wooden surface. Make a well in the center of the flour, then sprinkle in the salt and pour in the yeast mixture. Knead well until you’ve formed a mass of smooth dough.
Step 4
Oil a large bowl, then turn the dough in the bowl until it is coated with the oil. Cover with plastic wrap, and let rise until doubled, about 1 to 1 1/2 hours. Punch down the dough, and divide in half and let rise again.
Step 5
The dough can be put in the refrigerator overnight (it will have a slower rise). Take the dough out of the refrigerator. If it is at a full rise, about double its initial size, then proceed in making the pizza. Otherwise, leave the bowl at room temperature until the dough rises fully.
notes
Step 6
To make the calzones, follow the recipe on p. 86. To make the focaccia: Once the pizza dough has risen, just press it into a large oiled pan, creating dimples with your fingers. The dough should be at least 1/2 inch thick when spread. Top it with some marinara sauce, a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil. Bake in a 375-degree oven for about 30 minutes. The timing depends on the thickness.
