Post by bee on Apr 27, 2007 9:56:29 GMT -5
I just used Jay's Signature Crust recipe for these GIANT calzones. These are filled with a little sauce, ricotta cheese, pepperoni, minced white onion, yellow bell peppers, hot pepper rings and smoked provolone. I let the dough rise per directions and then divided it into 2 balls (or more for smaller calzones). Roll out thin and add filling ingredients to one side only. Leave a 1" border so you can seal the edges. Fold over and pinch edges. I also use the fork tines to seal mine. Serve warm sauce on the side for dipping, if you like.
These were exceptionally good with Jays recipe.
Jay's Signature Pizza Crust
This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza."
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tsp salt
2 TBS olive oil
3 1/3 cups all-purpose flour
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
These were exceptionally good with Jays recipe.
Jay's Signature Pizza Crust
This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza."
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tsp salt
2 TBS olive oil
3 1/3 cups all-purpose flour
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
