Pizza And Calzone Crust
A versatile pizza and calzone crust with a tender, flavorful base, perfect for customizing with your favorite toppings. Suitable for casual gatherings and family dinners.
Ingredients
Instructions
- In a small bowl, stir together the yeast and sugar, then add the warm water. Let stand 10 minutes.
- In a food processor fitted with the metal blade, mix together the flour and salt.
- With the motor running, pour the yeast mixture through the feed tube and process until the dough pulls away from the sides of the bowl.
- Add the olive oil and pulse 3 or 4 times.
- Use the dough right away or seal in a lightly floured plastic bag and refrigerate for an hour.
- Makes a 9-inch thick-crust pizza.
Tips & Substitutions
For a crispier crust, preheat your baking surface, such as a pizza stone, before adding the dough. If you don't have olive oil, you can use vegetable oil as a substitute. To make this crust whole wheat, replace half of the all-purpose flour with whole wheat flour. For a quick alternative, consider using Quick Whole Wheat Pizza Dough for a no-rise option.
Serving Suggestions
This dough is perfect for making a thick-crust pizza; top it with your favorite sauces, cheeses, and toppings. Consider pairing it with a fresh salad, like Angel Hair Spaghetti Salad, for a complete meal. For a fun twist, fill the dough with your favorite ingredients to create calzones, a classic Italian dish that everyone will love.
Storage & Reheating
Store any leftover dough in a lightly floured plastic bag in the refrigerator for up to 24 hours. If you have a baked pizza, wrap it tightly in foil and refrigerate for up to three days. To reheat, place slices in a preheated oven at 375°F for about 10 minutes for a crisp crust, or microwave for a softer option.
Nutrition & Diet Analysis (per serving)
Each serving of Pizza And Calzone Crust contains roughly 218 calories, with 11g protein, 41g carbohydrates, and 1g fat. It is an excellent source of protein (23% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the dough for later use?
Yes, you can freeze the dough! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to use, thaw it in the refrigerator overnight before rolling it out.
What can I do if the dough is too sticky?
If your dough is too sticky, add a little more flour, a tablespoon at a time, while kneading. Be careful not to add too much, as this can make the crust tough. Aim for a smooth, elastic texture that's slightly tacky.
Is there a way to make this recipe vegan?
Yes, this recipe can easily be made vegan by substituting olive oil with a plant-based oil and ensuring that your yeast is vegan-friendly. This versatile crust pairs beautifully with various toppings to create delicious vegan pizzas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).