Pizza Dough - make pizza, calzones, or stromboli.
• To learn more, read:
One Great Pizza Dough That Makes Calzones & Stromboli, Too
• by Peter Reinhart
from Fine Cooking
This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.
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- 3 1/2 c
- = 1 lb unbleached bread flour; more as needed
- 2 tsp
- granulated sugar or honey
- 1 1/2 tsp
- table salt (or 2-1/2 tsp. kosher salt)
- 1 1/4 tsp
- instant yeast
- 1 1/2 Tbsp
- extra-virgin olive oil; more as needed
- •optional semolina flour (optional)
It’s best to mix the dough at least a day before you plan to bake. The dough keeps for up to 3 days in the refrigerator or for 3 months in the freezer. To freeze the dough: After kneading the dough, divide it into 4 pieces for pizzas or calzones or 2 pieces for stromboli. Freeze each ball in its own zip-top freezer bag. They’ll ferment somewhat in the freezer, and this counts as the rise. Before using, thaw completely in their bags overnight in the fridge or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would regular overnighted dough, continuing with the directions for making pizzas, calzones, or stromboli.
Whole Wheat Pizza Dough: Replace 25% to 50% of the flour with an equal amount of whole wheat flour. It may be necessary to add more all-purpose flour as you knead. Your goal is to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. It may stick slightly to the bottom of the mixing bowl but not to sides of the bowl. When poked with a clean finger, the dough should peel off like a post-it note leaving only a slight residue.
Cornmeal Pizza Dough: Replace 25% to 50% of the flour with an equal amount of cornmeal. Start with the same water as in regular dough and adjust from there, adding more flour until the dough, when poked with a clean finger, peels off like a post-it note, leaving only a slight residue. You may need to add up to 10 Tbs. of flour to get the right consistency: supple and tacky (almost but not quite sticky).The amount of extra flour will depend on the type of cornmeal. Polenta, for instance, absorbs much more slowly than fine grind cornmeal. Because cornmeal often takes a little longer to fully hydrate, you’ll find that the dough will firm up slightly as it cools in the fridge.
PHOTO: SCOTT PHILLIPS