Anytime Calzones Dough
A machine-kneaded yeast dough shaped into 7-inch rounds for calzones or pizza, freezable for up to a month.
This recipe scales down to a 1/3 batch: 1 teaspoon yeast, 1/3 teaspoon sugar, 2/3 cup warm water, 2 ½ cups flour, 1 teaspoon olive oil, and 2/3 teaspoon salt.
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Ingredients
- 1 tablespoon yeast
- 1 teaspoon sugar
- 2 cups warm water
- 5-5 ½ cups flour
- 1 tablespoon olive oil
- 2 teaspoons salt
Directions
- In a small bowl, combine yeast and sugar. Pour warm water over all and let stand 5 minutes.
- Place yeast mixture in a large mixing bowl fitted with dough hooks. Add 2 cups flour, olive oil, and salt. Mix on low speed until a soft dough forms. Beat 3 minutes more.
- Slowly add 3 ½ to 4 cups additional flour. Continue to knead on low speed for 5-6 minutes more, or until dough feels smooth and elastic.
- Transfer to a well-floured surface, shape into a ball, let rise, and shape into 7 inch circles.
- To freeze: place dough rounds between sheets of parchment paper. Freeze in an airtight container for up to 1 month. Dough can also be used as pizza dough.
Notes
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