Pizza or Calzone Dough Recipe

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

Active dry yeast: A leavening agent that helps the dough rise and become airy.

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

Olive oil: Adds flavor and helps to create a tender dough.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast and helps the dough to rise.

When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough slightly and repeat. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough is too sticky, add a little more flour; if it's too dry, add a few drops of water.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the dough healthier.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend ensures the dough is safe to eat.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients, saving time and simplifying the process.

• warm water - Substitute with warm almond milk: Warm almond milk adds a slight nutty flavor and keeps the dough vegan.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it a good alternative.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the taste of the dough.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a subtle sweetness and depth of flavor.

• After the dough has risen, punch it down and divide it into portions as needed. Lightly coat each portion with olive oil to prevent sticking.
• For short-term storage, place the dough portions in individual airtight containers or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
• For longer storage, wrap each dough portion in plastic wrap and then place them in a resealable freezer bag. Label the bag with the date and freeze for up to 3 months.
• To use refrigerated dough, remove it from the fridge and let it sit at room temperature for about 30 minutes before shaping.
• To use frozen dough, transfer it from the freezer to the refrigerator the night before you plan to use it. Let it thaw in the fridge overnight. Once thawed, let it sit at room temperature for about 30 minutes before shaping.
• If you're in a hurry, you can also thaw frozen dough by placing the sealed bag in a bowl of warm water for about 1-2 hours. Once thawed, let it sit at room temperature for 30 minutes before shaping.
• When ready to bake, preheat your oven to 475°F (245°C) and proceed with adding your desired toppings or fillings.
• For best results, always use fresh ingredients like tomato sauce, vegan cheese, and a variety of vegetables to enhance the flavor of your pizza or calzone.
• If you have leftover baked pizza or calzones, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• Preheat your oven to 375°F (190°C). Place the leftover pizza or calzone on a baking sheet lined with parchment paper. Bake for 10-15 minutes until the crust is crispy and the toppings are heated through.

• For a quicker method, use a skillet on medium heat. Place the pizza or calzone in the skillet, cover with a lid, and heat for 5-7 minutes. This will help maintain a crispy crust while warming the inside.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza or calzone in the basket and cook for 3-5 minutes. This method ensures a crispy exterior and a warm, gooey interior.

• For a microwave option, place the pizza or calzone on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• To reheat in a toaster oven, set it to 375°F (190°C). Place the pizza or calzone directly on the rack or on a baking sheet. Toast for 5-8 minutes until the crust is crispy and the cheese is melted.

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

• Measuring cups: Used to accurately measure the flour and water.

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

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

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

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

• Rolling pin: Helps to roll out the dough into circles for pizza or rectangles for calzones.

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

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

• Pastry brush: Useful for lightly oiling the bowl where the dough will rise.

• Knife: Used to divide the dough into equal parts after it has risen.

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

Prepare ingredients in advance: Measure and set out all ingredients before starting. This minimizes interruptions.

Use a stand mixer: If you have a stand mixer, use it to knead the dough. It saves time and effort.

Preheat the oven early: Turn on your oven while the dough is rising. This ensures it's ready when you are.

Double the recipe: Make a double batch of dough and freeze half. You'll have ready-made dough for next time.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the oven.