Scroll to the bottom for pizza and calzone cooking information.
If the kiddos and KC had it their way we would probably live off of pizza and steak sandwiches. I prefer a little more variation, especially since Dust and KC always want just pepperoni pizza.
PIZZA: We do cast iron skillet pizza a lot, the above dough recipe is enough for about 2 12 inch pizzas depending how thick you like your crust. When I do skillet pizzas I divide my dough into the two skillets (or three, depending on the sizes I'm using) and let it sit for about 20 minutes, this lets it flatten out to fill he pan on it's own. Then I poke any bubbles, lift the crust on each side to remove any air bubbles underneath, and add our toppings. Then I bake at 450 degrees for about 15 minutes. (Depending on the size and how many you have in the oven sometimes it takes longer, just keep on eye on them and take them out when the cheese is a bit brown on top.) Then quickly remove from the cast iron to a cutting board. (It important to remember that the cast iron stays hot and will continue cooking anything that's in it after it come out of the oven.)
Regular pizza is very similar, except I cook it at 500 degrees, usually for about 12-18 minutes depending on how large and how many toppings.
The great thing about now having a fool proof pizza dough recipe, is that I can easily make different kinds of pizza, or mix it up and calzones, stromboli, or just breadsticks. And the dough freezes well.
You can substitute a 12 ounce room temperature beer for the water, I use a cheap simple beer like Budweiser. It's gives a nice malty taste to the dough, I especially like it if I'm using the dough for Pepperoni Rolls, or Cheeseburger/French Dip Pockets. (Recipe HERE!)
Pizza, Calzone, & Stromboli Dough
Ingredients:
3 1/2-4 1/2 Cups Flour (Bread Flour will make them chewier and more traditional, but you can use white, wheat, or a mix of both as well.)
1 teaspoon Sugar
2 teaspoons Salt
2 1/4 teaspoons Yeast
1 1/2 Cups Warm Water (115 degrees-120 degrees)
2 Tablespoons Olive Oil
Preparation:
With this dough you do not want to proof the yeast. I use my stand mixer, but you could easily mix it with a spoon and then kneed it for several minutes by hand.
First, put flour, sugar, salt, and yeast into a bowl and using the dough hook, turn on mixer to level 2. While the mixer is going slowly pour in the warm water and olive oil. The dough should start to form a rough ball, if the dough is sticking to the sides and bottom slowly add more flour, only a 1/4 cup at a time, letting it mix for about a minute with each addition. Let the mixer kneed the dough for at least 5 minutes (Kneed for at least 8 minutes by hand) the dough should now be a smooth ball.
Put into an oiled bowl, cover with a moist tea towel or plastic wrap, rise for 1 hour until it's about twice the size.
(If you want to freeze the dough, punch it down, put it in freezer bag, and remove all of the extra air. It should last for about a month. Take it out and let it come to room temperature before you start to work with it.)
Note: It is best, when working with pizza dough, to not add any extra flour, don't roll the dough out on a floured surface or flour your hands, the olive oil helps with this, I can usually work with the dough right on my kitchen counter and it doesn't stick to the counter or my hands.
Now is the fun part, you get to decide what you want to make!
Regular pizza is very similar, except I cook it at 500 degrees, usually for about 12-18 minutes depending on how large and how many toppings.
CALZONES: Calzones are one of my favorites, they are so easy to customize for each person, and the leftovers are delicious. If you divide my pizza dough recipe into quarters you'll have nice sized calzones that often leave us with leftovers. I start by quickly shaping each portion into a rough ball, then gently stretching it into a circle-ish shape. For the first layer I suggest shredded cheese, it keeps the bottom from getting soggy, sprinkle a good amount over one half of your circle. Next add any fillings you want, pepperoni, chicken, italian sausage, peppers, onions, cream cheese dollops--there's no limit! (This is a great way to use up lots of little bits of leftovers too!) Finally, finish with another layer of shredded cheese to "lock" everything in. Fold the empty half over and then press your edges together, I like to also roll them in towards the calzone so that there aren't any leaks. You can egg wash the tops if you want them to be more golden brown, or if you are going to add any "toppings", we like to sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top.
Move to a sheet pan with either a silicone mat, or parchment paper.
Bake them at 450 degrees for about 15-20 mintues, until they are brown on the edges and top.
We like to dip them in marinara sauce, pesto, or ranch.
Follow Us on Social Media:
 |
 |
 |
 |
 |
Gotta try! :)
ReplyDeleteIt's such an easy recipe! If you don't have a stand mixer with a dough hook mix all the dry ingredients and then add the water and oil slowly while you stir, then dump it onto the counter and kneed for about five minutes, turning a quarter turn every four kneeds... if that makes sense! It's also great for bread sticks, I roll or stretch it to about 1/2 inch height, cut it into 1/2 inch strips with a pizza cutter, and then twist it. Put it on a greased/sprayed cookie sheet, melt some butter and use a basting brush then sprinkle garlic powder, onion powder, and a tiny bit of salt. Cook at 350 for about 10 minutes. They reheat easily!
ReplyDelete