Anna Teresa Callen’S Pizza And Calzone Dough

1. 1

   Dissolve yeast in lukewarm water. Let stand for 10 minutes. In a mixing bowl, combine flour and salt. Make a well in the center and pour in the oil and the yeast mixture. With your hand, stir the flour into the liquid and gather the mixture into a ball.

2. 2

   Turn dough out onto a floured board, or proceed to knead it in the bowl. Knead and slap the dough until it is smooth and elastic (like a baby's bottom). While kneading, add a little more flour, if necessary. Dough must be smooth, elastic, and not sticky.

3. 3

   Gather dough into a ball and place it in a lightly oiled bowl. Set the bowl in a warm place, cover tightly with plastic wrap and let rise for about 1 hour, or until doubled in bulk.

4. 4

   Punch dough down, and knead a little. Shape into a ball, and let rise again (for about 1 hour). At this point, dough is ready to use.

5. 5

   Teacher's Tip: After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.