Yesterday I was in the mood for some pizza.
Usually I make a 72 hour pizza dough, but I hadn't prepared any recently.
Sooooo, I made a quick pizza dough and dove into a Calzone instead!
Usually the sauce is included with the ingredients when folding a Calzone, but I decided to treat it like a Strombli this time and dip it into the sauce when consuming.
1 T Honey
1 Pkg. Active Dry Yeast
Mix together with fork and allow mixture to sit covered for 10 min. until yeast “blooms”.
2 C Caputo 00 Pizza Flower
½T Diastatic Malt Powder
1 t Sea Salt
2 T Olive Oil
Incorporate dry and wet ingredients until dough is not “sticky." If so, add a bit more flour until you can work the dough into a ball.
Cover and let stand in draft-free area until dough ball doubles in size (about 1 hour).
Cut dough into 2 equal parts and knead into balls. Wrap in plastic wrap and allow them to rest for 10 minutes.
Dust clean flat surface with flour. Spread dough out into a 10-12” round.
Dust pizza paddle with a 50/50 mixture of semolina and bread flower. Place rolled out dough onto dusted paddle and add sauce and toppings.
Transfer pizza onto pizza stone and bake in a 450˚ oven for 10 minutes or until crust is done.
Bread Flour is what I usually use but for the quick dough I use:
Waiting for the bloomed yeast mixture
Bloomed yeast ready to add to the flour mixture
Dough ball before rising
Dough ball after about an hour's rest
Toppings assembled
In you go!
All tucked away and waiting for the oven
Ta Daaaaaa!
Thanks for viewing,
John
Usually I make a 72 hour pizza dough, but I hadn't prepared any recently.
Sooooo, I made a quick pizza dough and dove into a Calzone instead!
Usually the sauce is included with the ingredients when folding a Calzone, but I decided to treat it like a Strombli this time and dip it into the sauce when consuming.
Basic Pizza Dough
1 C Warm Water (110˚ F)1 T Honey
1 Pkg. Active Dry Yeast
Mix together with fork and allow mixture to sit covered for 10 min. until yeast “blooms”.
2 C Caputo 00 Pizza Flower
½T Diastatic Malt Powder
1 t Sea Salt
2 T Olive Oil
Incorporate dry and wet ingredients until dough is not “sticky." If so, add a bit more flour until you can work the dough into a ball.
Cover and let stand in draft-free area until dough ball doubles in size (about 1 hour).
Cut dough into 2 equal parts and knead into balls. Wrap in plastic wrap and allow them to rest for 10 minutes.
Dust clean flat surface with flour. Spread dough out into a 10-12” round.
Dust pizza paddle with a 50/50 mixture of semolina and bread flower. Place rolled out dough onto dusted paddle and add sauce and toppings.
Transfer pizza onto pizza stone and bake in a 450˚ oven for 10 minutes or until crust is done.
Bread Flour is what I usually use but for the quick dough I use:
Waiting for the bloomed yeast mixture
Bloomed yeast ready to add to the flour mixture
Dough ball before rising
Dough ball after about an hour's rest
Toppings assembled
In you go!
All tucked away and waiting for the oven
Ta Daaaaaa!
Thanks for viewing,
John
Last edited:
. Any other filling was a Stromboli, also sauce on the side.
