Pizza or Calzone Dough Recipe

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

Warm water: Activates the yeast and helps bring the dough together.

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

Olive oil: Adds flavor and helps keep the dough soft.

Salt: Enhances the taste of the dough.

Sugar: Feeds the yeast so it can work properly and helps with browning.

One of the most important steps in making your pizza or calzone dough is letting the dough rise properly. This happens after you mix everything and knead the dough, then place it in a lightly oiled bowl and cover it with a damp cloth. Here’s how to do it right:

1. After kneading, put your dough in a clean bowl that you’ve lightly coated with olive oil. This stops the dough from sticking to the bowl as it grows.
2. Cover the bowl with a damp cloth or a clean kitchen towel. This keeps the dough from drying out while it rests.
3. Let the dough sit in a warm spot for about an hour. You’ll know it’s ready when it has doubled in size and looks puffy.

Letting the dough rise like this is what makes your crust soft and chewy instead of tough. The yeast eats the sugar and produces tiny bubbles of gas, which get trapped in the dough and make it fluffy. If you skip this step or rush it, your pizza crust might turn out dense and hard.

When I first started baking, I didn’t cover the dough well and it formed a dry crust on top, which made it tricky to roll out later. Now, I always make sure the cloth is damp enough to keep the dough moist. Also, if your kitchen is cold, try putting the bowl somewhere warm, like near a sunny window or on top of the fridge, to help the dough rise faster.

Taking the time to let your dough rise properly really pays off. It’s like giving your yeast a chance to do its magic, and you’ll end up with a crust that’s perfect for piling on your favorite toppings or folding into a tasty calzone.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance, though you may need to adjust the liquid content.

• warm water - Substitute with milk: Adds a richer flavor and softer texture to the dough.

• active dry yeast - Substitute with instant yeast: Can be mixed directly with dry ingredients, and may reduce rising time.

• olive oil - Substitute with vegetable oil: A neutral flavor that works well in dough, though it lacks the distinct taste of olive oil.

• olive oil - Substitute with melted butter: Adds a richer flavor and can make the dough more tender.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor profile.

• sugar - Substitute with honey: Adds a subtle floral sweetness and helps with browning, though it may slightly alter the dough's texture.

• To store the dough in the refrigerator, lightly coat it with olive oil and place it in an airtight container. It can be kept for up to 3 days. When ready to use, let it come to room temperature for about 30 minutes before rolling it out.

• For freezing, divide the dough into desired portions after the first rise. Lightly coat each portion with olive oil and wrap tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag, removing as much air as possible. The dough can be frozen for up to 3 months.

• When ready to use frozen dough, transfer it to the refrigerator the night before to thaw slowly. Once thawed, let it sit at room temperature for about 30 minutes before rolling it out.

• If you need to speed up the thawing process, place the wrapped dough in a bowl of warm water for about 15-20 minutes. Ensure the plastic wrap is tightly sealed to prevent water from seeping in.

• For a quick rise after thawing, place the dough in a warm, draft-free area covered with a damp cloth. This will help it regain its elasticity and rise slightly before use.

• If you have leftover pizza or calzones, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For longer storage, wrap individual slices or portions of pizza or calzones in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes or until hot and crispy.

• Preheat your oven to 375°F (190°C). Place the leftover pizza or calzone on a baking sheet lined with parchment paper. Bake for 10-15 minutes until the crust is crispy and the cheese is melted.

• For a quick reheat, use a skillet on medium heat. Place the pizza or calzone in the skillet, cover with a lid, and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the toppings.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza or calzone in the basket and cook for 3-5 minutes. This method ensures a quick and even reheating.

• For a microwave option, place a microwave-safe cup of water in the microwave along with the pizza or calzone. Heat on medium power for 1-2 minutes. The water helps keep the crust from becoming too chewy.

• If you prefer a toaster oven, preheat it to 375°F (190°C). Place the pizza or calzone directly on the rack or on a baking sheet. Heat for 8-10 minutes until warmed through and crispy.

• For a steam reheat, place the pizza or calzone in a steamer basket over boiling water. Cover and steam for 5-7 minutes. This method is great for maintaining moisture in the dough.

• Mixing bowl: Use this to combine the warm water, sugar, and yeast, and later to mix in the flour, olive oil, and salt.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the olive oil, salt, and sugar.

• Wooden spoon: Handy for mixing the ingredients together until a dough forms.

• Floured surface: A clean, flat area where you can knead the dough to achieve a smooth and elastic texture.

• Damp cloth: Used to cover the dough while it rises in the bowl.

• Oven: Preheat this to 475°F (245°C) to bake your pizza or calzone.

• Baking sheet: Place your rolled-out dough on this for baking.

• Rolling pin: Useful for rolling out the dough to your desired thickness.

• Knife: Needed to divide the dough into desired portions after it has risen.

• Pastry brush: Can be used to lightly oil the bowl where the dough will rise.

• Timer: Helps you keep track of the 5 minutes for the yeast to become frothy, the 1-hour rise time, and the 12-15 minutes baking time.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This streamlines the process and prevents delays.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort.

Preheat the oven early: Start preheating your oven while the dough is rising to ensure it's ready when you are.

Make extra dough: Double the recipe and freeze half for future use. This way, you only need to thaw and roll out the dough next time.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.