Pizza or Calzone Dough Recipe

All-purpose flour: This is the main ingredient that gives the dough structure and texture.

Warm water: It activates the yeast and helps bring the dough together.

Olive oil: Adds flavor and makes the dough soft and easier to work with.

Salt: Enhances the taste of the dough.

Sugar: Feeds the yeast so it can start bubbling and rising.

Active dry yeast: A key ingredient that makes the dough rise and become light and fluffy.

One of the most important steps in making your pizza or calzone dough is kneading. Kneading might sound tricky, but it’s really just about working the dough with your hands until it feels smooth and stretchy. Here’s how you can do it:

1. Sprinkle a little flour on your clean surface so the dough doesn’t stick.
2. Put the dough on the floured surface and press it down with the heels of your hands.
3. Fold the dough in half toward you, then push it away again with your hands.
4. Turn the dough a little and repeat this pressing, folding, and pushing motion.
5. Keep going for about 5 to 7 minutes until the dough feels soft, smooth, and a bit stretchy.

Kneading helps the gluten in the flour develop, which makes the dough elastic and able to hold air bubbles. This is what gives your crust that perfect chewy texture instead of being crumbly or tough. If you don’t knead enough, your dough might not rise well or could be dense after baking.

When I first tried kneading, I thought I had to be super strong and fast, but it’s really about steady, gentle pressure. If your hands get tired, take a little break and then keep going. Also, don’t be afraid to add a tiny bit more flour if the dough is too sticky, but just a little at a time so it doesn’t get dry. Kneading can even be kind of fun once you get the rhythm!

So next time you’re making your dough, take your time kneading—it’s a simple step that makes a big difference in how your pizza or calzone turns out. Plus, it’s a great way to feel connected to the food you’re making.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the dough a chewier texture, ideal for pizza or calzone.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the nutritional value, though it may make the dough denser.

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

• olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored alternative to olive oil.

• olive oil - Substitute with melted butter: Melted butter can add a richer flavor and a softer texture to the dough.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and texture to the dough.

• sugar - Substitute with honey: Honey can add a subtle sweetness and a slightly different flavor to the dough.

• sugar - Substitute with maple syrup: Maple syrup can add a unique sweetness and flavor to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the flour and does not require proofing, making it a convenient alternative.

• Once your dough has risen to its fluffy potential, gently punch it down to release any trapped air. Divide it into portions if you haven't already.

• To store in the refrigerator, lightly coat each portion with olive oil to prevent sticking and drying out. Wrap each piece tightly in plastic wrap or place it in an airtight container. The dough will keep in the fridge for up to 3 days, ready to spring into action when you are.

• For longer storage, freezing is your best friend. After dividing, wrap each portion in plastic wrap, ensuring no air sneaks in. Then, place the wrapped portions in a freezer-safe bag or container. Label with the date, because even the best chefs need reminders. The dough can be frozen for up to 3 months.

• When you're ready to use your frozen treasure, transfer the dough to the refrigerator the night before. This slow thawing process will awaken the yeast gently, ensuring a perfect rise.

• If you're in a hurry, you can defrost the dough at room temperature. Place it on a lightly floured surface and cover it with a damp cloth. It should be ready to roll in about 2-3 hours.

• Before shaping into a pizza or calzone, let the dough rest at room temperature for about 30 minutes. This will make it easier to stretch and shape without tearing.

• Remember, whether stored or fresh, the dough is your canvas. Let your culinary creativity flow with toppings like tomatoes, mozzarella, or even a sprinkle of basil.

• Preheat your oven to 375°F (190°C). Place the leftover pizza or calzone on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Bake for about 10 minutes or until the cheese is bubbly and the crust is warm.

• Use a skillet on the stovetop for a quick and crispy reheating method. Heat the skillet over medium heat, place the pizza or calzone in the skillet, and cover it with a lid. Heat for about 5-8 minutes, checking occasionally to ensure the crust doesn't burn.

• For a microwave option, place the pizza or calzone on a microwave-safe plate. To keep the crust from getting too chewy, place a cup of water in the microwave alongside it. Heat on medium power for 1-2 minutes, checking for warmth.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza or calzone in the basket and heat for about 3-5 minutes. This method helps maintain a crispy crust while warming the inside.

• For a toaster oven, set it to 375°F (190°C). Place the pizza or calzone directly on the rack or on a tray. Heat for about 5-7 minutes until the cheese is melted and the crust is warm.

• Mixing bowl: A large bowl used to combine ingredients, especially useful for mixing the yeast, water, and sugar together.

• Measuring cups: Essential for accurately measuring the flour and water to ensure the dough has the right consistency.

• Measuring spoons: Used to measure small quantities of ingredients like olive oil, salt, and sugar.

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

• Damp cloth: Used to cover the bowl while the dough rises, keeping it moist and preventing it from drying out.

• Rolling pin: Helps in rolling out the dough to your desired thickness for pizza or calzones.

• Baking sheet: A flat surface for baking the pizza or calzones in the oven.

• Oven: Preheated to the right temperature to bake the dough until golden brown.

• Knife: Useful for dividing the dough into portions after it has risen.

• Flour sifter: Optional, but can be used to evenly distribute flour on the surface for kneading.

• Pastry brush: Useful for applying a light coat of olive oil on the dough or baking sheet.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This minimizes interruptions during the dough preparation process.

Use a stand mixer: If available, use a stand mixer with a dough hook to mix and knead the dough. This saves time and effort compared to kneading by hand.

Preheat the oven early: Turn on the oven while the dough is rising. This ensures it's ready to go as soon as you are.

Double the batch: Make extra dough and freeze it for future use. This way, you only need to prepare the dough once for multiple meals.