Comments on: Pizza (or Calzone) Dough

By: wkares

wkares — Wed, 22 Apr 2009 05:42:00 +0000

Can I use self rising flour and skip the rising time and the sugar, oil, and salt?

By: Kim

Kim — Mon, 20 Apr 2009 16:03:00 +0000

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?

By: FishMama

FishMama — Sun, 19 Apr 2009 21:38:00 +0000

Not silly, Carly. I baked them at 425 for 20-25 minutes.

By: Carly

Carly — Sun, 19 Apr 2009 17:10:00 +0000

This looks like a great recipe! Silly question for you: how long do you bake the calzones and at what temp? Thanks!

By: Darcy

Darcy — Sun, 19 Apr 2009 01:46:00 +0000

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!

By: Julie @KingdomKlipper

Julie @KingdomKlipper — Wed, 15 Apr 2009 19:19:00 +0000

Thanks so much..I can’t wait to try.
Julie @Kingdomklipper

By: FishMama

FishMama — Wed, 15 Apr 2009 14:09:00 +0000

Nicci, I froze them in balls.

By: Nicci Gustavus

Nicci Gustavus — Wed, 15 Apr 2009 12:21:00 +0000

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!

By: FishMama

FishMama — Wed, 15 Apr 2009 02:54:00 +0000

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.

By: MaryBeth

MaryBeth — Wed, 15 Apr 2009 00:06:00 +0000

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