Friday, January 6, 2012

Pizza Crust/Calzone Crust

We just had our friends over for calzone night and I thought I'd try this recipe for a change.  Definite good move.  This crust was really easy to make and very tasty!

Pizza Crust 
From The Pioneer  Woman Cooks
If using as calzone, half the above recipe to make 4 adult calzones, bake at 450 degrees for 12-15 minutes.  Brush tops with olive oil and make slits for ventilation.
Yield: 2 pizza crusts
1 tsp or 1/2 packet active dry yeast
1 1/2 C warm water
4 C all-purpose flour
1 tsp kosher salt
1/3 C extra virgin olive oil, plus more for drizzling
In a mixing bowl, pour the yeast over 1 1/2 cups of warm water, stirring gently. In a separate bowl, combine the flour and salt. Using an electric mixer on low speed, drizzle in the olive oil until just incorporated. Add the yeast mixture to the flour mixture, mixing until the dough forms a ball. (You can also do this by hand.)
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
Divide the dough in half, then using your hands, stretch the dough to the desired shape, pressing it into an oiled pan with your fingers. The thinner the better. The surface of the dough should be lumpy from finger marks.  The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.


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