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I’ve been experimenting with this dough recipe over the past few months. It seems to be working well for us. Depending on how well I work it, it can make up to six large, thin-crust pizzas. Often it turns out to be six medium to individual. If you really want large size pizzas, I’d say you’ll get three regular crust pies out of this.
I’m not sure how many Calzones I can get out of it. That is an experiment for this week. We’re making the dough today and will freeze it in individual balls in a tupperware-type container.
My bread machine does the mixing since I’m a total loser when it comes to making dough any other way.
Pizza or Calzone Dough
1 1/2 cups water
1/2 cup olive oil
4 1/2 cups bread flour (can substitute some whole wheat flour)
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon yeast
Place ingredients in bread machine according to manufacturer’s directions. Different makers dictate different order of ingredients. My machine says to add liquids first, then dry ingredients, then flour in a little well. I omit the little well part and it works out just fine.
Make sure to scrape down the sides while it’s mixing. Add a little flour if too wet, a little water if too dry.
At the end of the dough cycle, remove from pan to lightly floured or oiled surface. Divide into six equal portions. Place in an oiled 9×13-inch pan. Cover with plastic wrap and refrigerate overnight. (The cold rising gives the dough great texture, nice and chewy.)
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{ 12 comments… read them below or add one }
I have a similar recipe, the only differences are 6 cups flour, 2 cups water and 2 Tbsp. yeast. I also add in 2 Tbsp of minced garlic. I get probably 7 calzones.
My two oldest are 11 and 13 though and make their calzones pretty large. The 3 younger make theirs a little smaller. Needless to say, I make one batch and while we are making and baking those, we start another :0) They are great on-the-run to soccer food! Janet
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I also have a similar recipe, but we add the “pizza spices” right in with the dough (italian seasoning/oregano, onion salt, garlic). Yum! I still haven’t tried it with the bread machine, though. I’ll have to try it.
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I’m just starting to use my bread machine and actually make from scratch, so please forgive my silly question… but, at what point are you safe to freeze the pizza/ calazone dough?
Thanks for the great site and tips!
foursillysisters at gmail dot com
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Spices in the dough sounds great.
MaryBeth, I don’t have a ton of experience with freezing it. I froze it as soon as I formed the individual balls.
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I am new to freezing things for future use, so bear with me. Do I want to freeze it in a ball or roll it out?
Thanks for helping me out!
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Nicci, I froze them in balls.
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Thanks so much..I can’t wait to try.
Julie @Kingdomklipper
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Loved this crust! We tried it for dinner tonight and it’s definately our new go-to pizza crust.
I divided it into four pieces(freezng three). We’ll be using another piece next week for calzones — can’t wait to try them!
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This looks like a great recipe! Silly question for you: how long do you bake the calzones and at what temp? Thanks!
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Not silly, Carly. I baked them at 425 for 20-25 minutes.
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This is all new to me, but I love the idea! I’ve read the comments about freezing, but I have a beginner’s question: Do you freeze it before or after the cold rising in the fridge?
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Can I use self rising flour and skip the rising time and the sugar, oil, and salt?
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