Pizza Dough

Name: Pizza Dough
Yield: makes enough dough for 2 pizzas or a batch of 18 small calzones
Ingredients: 1 packet active dry yeast (2 1/4 teaspoons); 1 teaspoon sugar; 6 cups all-purpose flour, plus more for the work surface; 1 teaspoon kosher salt; Olive oil, for the bowl

December 14, 2011

The most important element in making pizza or calzones is the dough. In this recipe, I give you instructions for making it all in one day. But usually I like to let my dough rise slowly in the refrigerator overnight: it develops much more complexity and flavor. This dough is good for calzones and focaccia as well.

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