Healthy Pizzacalzone Crust Food

EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

HEALTHY PIZZA/CALZONE CRUST

Steps:

• Add water, salt, sugar, yeast and 1 tbsp. of olive oil to a mixing bowl and let stand for 5 minutes. Add the whole wheat flour and 2 cups of the ap flour and mix until well blended.
• If you are using a stand mixer, add the one cup of flour and knead with a dough hook until the dough leaves the sides of the bowl. You may need to use the additional cup of flour depending on the humidity. The flour will stick be a bit sticky. At this point, add the additional 1 tbsp of olive oil and move the dough around until it is coated well. You can follow the same directions kneading it by hand.
• Let stand covered until it is doubled. Divide it in half and use one half for pizza or use it for a calzone. Use recipe directions for pizza or calzone to bake. Hint: I oil the surface and place the dough on it to either roll or pat out and then put it on a pan to bake.

HOMEMADE PIZZA CALZONES

Steps:

• In a small sauce pan over medium low heat combine the tomato sauce, herbs and spices. Stir until hot then remove off of the heat to cool.
• In a skillet brown the sausage, drain and set aside. Over medium heat cook onions until soft and golden.
• Divide the pizza dough into 4 equal portions. Roll out to about 8 inches in diameter. Smear a couple spoonfuls of cooled pizza sauce.
• Top with cooked Italian sausage, pepperoni, cooked onions and cheeses. Stretch and pull the dough over the top of the filling and twist and pinch the two seams together.
• Beat the egg and brush it over top of the entire calzone. Bake in a preheated 375 degree oven for 20-minutes. Let cool before eating. Use any leftover pizza sauce to dunk your calzone in.

BASIC PIZZA DOUGH - PROCESSOR METHOD

Steps:

• Add the yeast and water to a bowl and stir with a wooden spoon. Allow the yeast to dissolve until it is incorporated into the water, about 5 minutes. Add the olive oil, salt and 1 1/2 cups of the flour. Stir the mixture with a spoon until until the dough forms a ball, or place all the ingredients in a food processor until the dough forms a ball. After a few seconds of mixing or processing, add the remaining 1 1/2 cups flour. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.
• Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
• Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

NEW YORK STYLE PIZZA & CALZONE CRUST

Steps:

• in large bowl of mixer, dissolve the sugar in the water. (i prefer sugar in the raw, but white work just fine).
• Add oil and 2C of flour.
• Mix on medium, 2 minutes.
• Add salt and yeast, combine.
• add remaining flour.
• Turn out onto lightly floured surface and knead 5 minutes.
• Divide into 2 equal balls, place in oiled bowls and cover with plastic wrap.
• Allow to rise for 1 1/2 hours in warm location (I have done as little as 45 minutes -no problems).
• Place dough on a lightly floured surface and sprinkle flour over the top.
• Working from the edges to the center, press dough into a circle (12 inches).
• Add sauce and ingredients, bake in a 500 degree oven for 20-25 minutes.