Did this a couple weeks ago . Let the dough go a full 7 days in the fridge . I was using up some left overs I had in the fridge .
Took the dough out of the fridge , and let it warm up on the counter .
This is how it's stored .
Once it warms enough I divided into 4 equal sections , cover and leave on the counter
about 4 hours .
Made 3 calzone's . Sandwich pepperoni , Cajun smoked turkey and some
shredded motz .
Closed up and cut some slits .
Baked them off around 400 . Came out fantastic .
Great chew on the dough , nice crisp outside soft in the middle .
Cut shot ,
Plated up with some store bought toasted rav's
I wanted to try a pizza with the last section of dough
I had rolled it out while I made the calzones .
When I got back to it , I think it had a pulse .
Little homemade sauce , and some cheese .
Homemade pepperoni ,
I baked this at a higher temp , 450 .
Was a great meal , and had some left for the next day .
Holding the dough in the fridge
makes a big difference in the taste , texture and working of the dough .
Thanks for looking .
Edit to add dough recipe
500 grams flour I use all purpose
350 grams water
1 tsp salt
1 TBLS white sugar
2 tsp yeast .
2 TBLS olive oil .
I use a stand mixer ,
Add the sugar to the bowl ,
add the water hot enough to dissolve the sugar . ( don't add the yeast until the water cools down )
when the water cools down to 110 degrees , sprinkle the yeast on top .
Let it activate , foam up . Maybe 10 minutes . Just make sure it's alive
Add the olive oil , and mix it around .
Add the flour , then I add the salt on top of the flour .
Mix it to combine , just 30 seconds or so . Turn the mixer off and cover with a towel for 10 minutes .
After the 10 minutes , run the mixer until the dough pulls away from the sides of the bowl .
Put some olive oil in the bottom of a bowl . Form the dough into a ball . Add to the bowl and flip to cover with oil .
Let rise on the counter an hour or so , double in size which ever you like .
Punch it down .
Oil up a zip lock bag , add the dough and into a fridge for a couple days , or longer .
Took the dough out of the fridge , and let it warm up on the counter .
This is how it's stored .
Once it warms enough I divided into 4 equal sections , cover and leave on the counter
about 4 hours .
Made 3 calzone's . Sandwich pepperoni , Cajun smoked turkey and some
shredded motz .
Closed up and cut some slits .
Baked them off around 400 . Came out fantastic .
Great chew on the dough , nice crisp outside soft in the middle .
Cut shot ,
Plated up with some store bought toasted rav's
I wanted to try a pizza with the last section of dough
I had rolled it out while I made the calzones .
When I got back to it , I think it had a pulse .
Little homemade sauce , and some cheese .
Homemade pepperoni ,
I baked this at a higher temp , 450 .
Was a great meal , and had some left for the next day .
Holding the dough in the fridge
makes a big difference in the taste , texture and working of the dough .
Thanks for looking .
Edit to add dough recipe
500 grams flour I use all purpose
350 grams water
1 tsp salt
1 TBLS white sugar
2 tsp yeast .
2 TBLS olive oil .
I use a stand mixer ,
Add the sugar to the bowl ,
add the water hot enough to dissolve the sugar . ( don't add the yeast until the water cools down )
when the water cools down to 110 degrees , sprinkle the yeast on top .
Let it activate , foam up . Maybe 10 minutes . Just make sure it's alive
Add the olive oil , and mix it around .
Add the flour , then I add the salt on top of the flour .
Mix it to combine , just 30 seconds or so . Turn the mixer off and cover with a towel for 10 minutes .
After the 10 minutes , run the mixer until the dough pulls away from the sides of the bowl .
Put some olive oil in the bottom of a bowl . Form the dough into a ball . Add to the bowl and flip to cover with oil .
Let rise on the counter an hour or so , double in size which ever you like .
Punch it down .
Oil up a zip lock bag , add the dough and into a fridge for a couple days , or longer .
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