Anytime Calzones Dough
- In a very large bowl combine yeast and sugar. Pour warm water over all. Let stand 5 minutes. Using a wooden spoon stir in 2 cups of the flour, the olive oil, and salt. Stir in as much remaining flour as you can. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a greased bowl, turn to grease surface. Cover; let rise for 40 minutes or until double in size.
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. Cover and let rest for 10 minutes. Roll out each dough portion into a 7-inch round. Use dough to prepare calzones or pizza or freeze. Makes 2-1/2 pounds of dough.
From the Test Kitchen
Test Kitchen Tip:
To freeze ahead, place dough rounds between sheets of parchment paper. Freeze in an airtight container for up to 1 month. To use, place frozen dough rounds on parchment paper on baking sheet(s). Let stand 30 minutes until thawed.
For Electric Stand Mixer:
In a small bowl, combine yeast and sugar. Pour warm water overall. Let stand 5 minutes. Place yeast mixture in large mixing bowl fitted with dough hook. Add 2 cups of flour, olive oil, and salt. Mix on low speed until soft dough forms. Beat 3 minutes more. Slowly add 3-1/3 to 4 cups additional flour. Continue to knead, on low speed, for 5 to 6 minutes more or until dough feels smooth and elastic (dough will be sticky). Transfer to to well-floured surface and shape into a ball. Let rise and shape as above.
Nutrition Facts (Anytime Calzones Dough)
- Per serving:
- 226 kcal cal.,
- 2 g fat
- 468 mg sodium,
- 45 g carb.,
- 2 g fiber,
- 1 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet