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1
For the dough: Sprinkle the yeast over 3 cups warm (not lukewarm) water.
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2
Let stand for a few minutes.
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3
In a mixer, combine the flour and salt.
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4
With the mixer running on low speed (with a paddle attachment), drizzle in the olive oil until combined with the flour.
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5
Next, pour in the yeast/water mixture and mix until just combined and the dough comes together.
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6
(The dough will be sticky.)
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7
Form the dough into a ball.
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8
Coat a separate mixing bowl with a light drizzle of olive oil and toss the dough in the olive oil to coat.
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9
Cover the bowl tightly with plastic wrap and set it aside for 1 hour to rise.
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10
Then put it in the fridge to chill for 2 hours or longer.
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11
(The dough is much easier to work with when very cold.)
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12
For the mushroom version: Add the olive oil to a pan with the heat on medium and saute the garlic and onions for about a minute.
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13
Add the mushrooms and thyme and saute for 3 minutes.
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14
Add the white wine and reduce for a couple of minutes until most of the liquid is gone.
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15
Season with salt and pepper.
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16
Let cool to room temperature.
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17
For the meat version: Crumble the Italian sausage into a skillet with some olive oil and brown until cooked through, 5 minutes.
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18
Let cool.
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19
When you are ready to make the pizza pockets, take half the dough and roll it out into a large rectangle.
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20
Cut into 18 rectangles with a rectangular cutter.
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21
Put 9 of the rectangles onto a baking sheet and top them with the fillings for the meat version: some marinara sauce, mozzarella, sausage, pepperoni and Canadian bacon.
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22
Lay the other 9 rectangles on top and crimp the edges with a fork.
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23
Brush with the beaten egg.
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24
Put into the freezer to flash-freeze for 30 minutes.
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25
Repeat with the other half of the dough and the fillings for the mushroom version: some mozzarella, goat cheese and the sauteed mushrooms.
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26
When the pockets have been flash-frozen, transfer to ziptop bags and store in the freezer.
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27
When ready to cook, place on a baking sheet and bake at 450 degrees F for 10 to 12 minutes.
