Pizzaaaa time!!! Who doesn’t enjoy a slice of pizza once in a while? My family and I love it over the weekend, or Friday night. Also, on Sundays pizza became a kind of tradition when the football is on, then we eat a nice dinner later. Usually, I make a double the size on Friday, cut into equal portions, place in the Ziplock bags and leave the dough in the fridge until Sunday. The dough comes out even better when it’s at least 24 hours in the fridge, however, sometimes I bake it right away and there is nothing wrong with it.
Like this one that I am sharing today. I left it to rise for an hour and a half. It turned out great! I made one large pizza, and the rest I made a huge pizza roll, but they could be much smaller. Yes, this could be also called Calzone, since it’s an oven baked, filled with cheese and pepperoni pizza.
I will share the footage or a bonus recipe at the end of my video for pizza. It’s quite basic and simple. I didn’t know should I add it or perhaps remove from the video, regardless of the possibility that the video is longer than my standard ones, maybe some of you may even attempt to make it, that’s why I decided to keep that extra recipe “pizza” idea. The children go bananas over Calzones, and also adults. It’s truly a heavenly baked goodie, I must say, and extremely fulfilling, don’t you agree?!
As far as flour goes, I clarified it bellow about it. I truly enjoyed blending both flours, It’s an option that you might like to try. The dough is phenomenal whichever way you make, however, only a weee bit better when you blend both.
This is my most favorite way to make my kids happy on Friday night, after soccer conditioning, or band practice, where they have to stay longer at school. So, when they come home, the aroma of freshly baked pizza wraps the entire house. Can you imagine it? I call that “a labor of love”, especially when I see their happy faces.
The movie is on television, blankets thrown on the oversized sofas, lights off, pizzas in front of us and that’s pretty much our Friday. It might be strange to you, but for us, there is nothing more special, nor satisfying to do on Friday night.
You really don’t think about anything. Your whole world is right there next to you, enjoying these simple, but special moments with you.
- 1 envelope instant dry yeast 2 teaspoons/ ¼ Oz /7g
- 1 teaspoon sugar 4.25g
- ½ cup Luke warm water 117ml
- 1½ cups All Purpose flour 180g
- 1½ cups Bread Flour + for dusting 180g (approx. ½ cup more /60g)
- 2 teaspoons Table Salt 11g
- 1 cup Luke warm water 100 degrees F/37.7 C (235ml) (add a splash more, if needed)
- 1½ tablespoons olive oil 22 ml
- 2 tablespoons Pizza Sauce
- Fresh Mozzarella /or shredded Pizza cheese
- 1/4 cup Grated Parmesan Cheese
- 1 teaspoon Italian Herb mix basil, oregano, rosemary, thyme, marjoram
- Combine yeast and sugar in a small bowl and add Luke warm water. Mix and allow the yeast to activate for a couple of minutes.
- In a large bowl, combine bread flour and all-purpose flour, mix, then add 2 tsp. Salt, mix again.
- Make a well in the middle and pour activated yeast. Mix, then add 1 tbsp. Olive oil.
- Pour water gradually, and start mixing. When you used all the water and everything is combined, flour your working surface.
- Take the pizza dough out and start kneading. Knead for about 20 minutes to release gluten, and becomes elastic or until the ball is smooth and firm, but still just a bit sticky. You can use Stand Mixer if you desire.
- Grease a large bowl with the remaining ½ tablespoon of olive oil, add the dough, dust with a bit of flour and cover the bowl with plastic wrap/film.
- Put it in a warm area and allow the dough to double in size, for about 1 to 2 hours.
- Preheat the oven to 475F/245C
- Flour the working surface again, and knead the dough for a couple of minutes, then, make a loaf and cut in half.
- Stretch the dough into thin crust (it will still rise a bit more when it's baking). Stretch the dough to the end of the baking tin if possible. I used my hands, but you can use the rolling pin.
I used All purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%. The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it's best of both worlds. You can use one, or the other, depending on what you have in your pantry. If you are using a stand mixer with hook attachment, the process is much easier, and it takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together. Any other topping that you desire (I used mixed baby greens after the pizza was baked) If you would like to make 1 pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or large container with a fitted lid. It's good for the next 48 hours. Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It's easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on. Topping: Add Pizza sauce, homemade or store-bought (pasta sauce would work too). Add sliced fresh mozzarella cheese, or a couple of handfuls of the shredded pizza cheese blend, which contains I believe over 5 kinds of cheese together. Sprinkle with Grated Parmesan Cheese and Italian herb mix, and always bake at high temperature, preheated oven. Bake for 12 to 15 minutes or until the crust is golden and cheese is melted completely. You can add other toppings, but I served it with baby greens (spinach, baby chard, etc.). Rocket or Arugula would make super topping too.