To make these calzones I precooked 1/4 lbs of Italian sausage and set aside to cool. Meanwhile, I portioned the pizza dough into four even pieces. I then rolled each into 8 in circles. I sprinkled mozzarella cheese and the sausage on half of the dough. I then folded over the remaining half and crimped the edges. Then drizzle with olive oil, sprinkle with Italian seasoning and Parmesan cheese. Place on a pizza stone in a pre-heated oven at 375F for 15-20 minutes or until golden brown.
Wednesday, November 16, 2011
Before baby girl arrived I, like so many other expectant blogging mothers, filled our extra freezer with meals that I could easily defrost and throw in the oven on those first crazy nights of parenthood. One such item was pizza dough. I made 6 loaves and froze them, but I did not want to have your basic pizza all the time. Here I have compiled a list of my favorite uses for pizza dough, along with my favorite dough recipe.
When you want to defrost just place it in the fridge till it thaws and then bring to room temperature on the counter before you begin to work with the dough. Simple as that!
Calzones [pictured here]
Grilled Pizza [I know it is your typical pizza but with so much added flavor!]
Basic Pizza Dough Source: Annie's Eats, originally from Baking Illustrated by the Editors of Cook's Illustrated Magazine makes 2 loaves [use one right away and freeze the other!] ½ cup warm water (about 110°) 1 envelope (2 ¼ tsp.) instant yeast 1 ¼ c water, at room temperature 2 tbsp extra-virgin olive oil 4 c (22 oz.) bread flour, plus more for dusting 1 ½ tsp salt olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use. |
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