Pizza or calzone

From Ars Cookbook

Submitted by boskone

Fairly easy recipe that will work for either. Takes about an hour and a half, total.

Contents 1 Ingredients 2 Mixing 3 Cooking Pizza 4 Cooking Calzone

Ingredients

• 1 package active dry yeast
• 1 cup warm water
• 3 cups flour
• 1-1/2 teaspoons salt
• 1-1/2 tablespoons extra-virgin olive oil
• Cheese to taste (I usually mix 1 slice provolone in 2 or 3 mozeralla)
• Toppings

Provolone is usually pretty salty, so be sparing with it the first few times out.

Just use whatever toppings you like on pizza. Pepperoni is easy, you can do chicken pretty easily (lemon-pepper chicken is easy and works), veggies, whatever.

Mixing

1. Combine yeast with water, olive oil, salt in a large bowl.
2. Stir well.
3. After 5 minutes add 1-1/2 cup flour, mix well to thoroughly incorporate.
4. Add 1 cup flour and mix well with your hands.
5. Put dough on a lightly floured work surface and knead dough for 5 to 7 minutes; add flour to form a smooth and elastic dough. Dough should not be sticky.
6. Transfer dough to a lightly oiled largeish bowl, and turn to coat with oil.
7. Cover with a damp towel and let rise for an hour or so.

Cooking Pizza

1. Preheat oven (and pizza stone/dish/sheet/whatever) to 500 degrees F.
2. Divide dough into 2 portions and form into balls (for 12-inch crusts).
3. Place on a lightly oiled baking sheet and cover with a damp towel.
4. After 15 minutes transfer to a lightly floured surface, shape as desired and roll out to 1/4-inch.
5. Transfer dough to a pizza peel and top.
6. Optionally, you can roll the crusts around a quarter or so piece of string cheese for stuffed-crust. (Thanks to Hellion_Prime for this tip!)
7. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes.

Cooking Calzone

1. Preheat oven and stone/sheet to 475 degrees F.
2. Divide dough into 4 portions and form into balls.
3. Place on a lightly oiled baking sheet and cover with a damp towel.
4. After 15 minutes transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch.
5. Transfer dough to a pizza peel and top.
6. Fold the crust over, then crimp the edges to seal.
7. Slit the top to allow steam to escape.
8. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 8 to 10 minutes