Pizza is the best. I posted my Weeknight Pizza recipe not too long ago that has a socca crust and is go great when you want a healthy pizza in a hurry, but today I’m sharing my more traditional pizza dough with you.
Making dough is easy but takes a bit of practice. If you can’t shape your pizza crusts or calzones into perfect circles/semicircles on your first try, don’t get discouraged. Just make more pizza!
Pizza dough about just mixes and ready to rise.
This crust can make 4 personal sized calzones or pizzas or two larger ones. If you want 2 larger pizzas- or just like a thicker crust- only divide the dough into 2 pieces when the time comes.
Pizza dough fully risen.
I’ve been making this dough for ages. It’s simple to make with minimal ingredients- as bread should be. I like to use a combination of white whole wheat flour and regular old all purpose here. In the past I used bread flour for this recipe, but I haven’t found that it makes a big difference for this dough since making the switch. I have a small kitchen so keeping a big bag of flour around just for pizza dough isn’t the best use of my space, but if you have bread flour on hand you can definitely use it here!
Divided into 4 pieces, edges gently tucked under to create balls.
I always make this full recipe and divide it into 4 individual sized pizzas and par bake them all for 7-10 minutes and them my husband and I top and finish baking 2 and I stick the other 2 plain par par baked crusts in the freezer for another night. Par baking also ensures that the bottom of your pizza gets nicely crisp and brown.
Rested dough balls ready to be stretched into pizza crust or calzones.
This night we did something a little different and made calzones filled with herbed ricotta and roasted veg + a side of marinara for dipping with 2 of the portions of dough. Don’t worry- the herbed tofu ricotta recipe is coming soon!
I par baked the other 2 crusts and tucked them into the freezer for the next week, which always comes in handy when I don’t feel like cooking. When we want pizza, I grab them from the freezer, top them with whatever I’ve got in my fridge and pop them in the oven for about 15 minutes and its dinner. This night I sautéed broccoli stems, zucchini, garlic scapes and broccoli leaves (I’m growing broccoli in my garden so i’ve been eating the leaves!) in olive oil, salt, pepper and crushed fennel seed and put that on my pizza with nutritional yeast and a sprinkle of capers. Then when it came out I drizzled it with a variation of my Green Goddess Dressing. This combo was amazing. I’m definitely going to be making this again.
Without further ado, here is the recipe! Top it or fill it how you like.
Basic Calzone + Pizza Dough
- 2 Cups White Whole Wheat Flour
- 2 Cups All Purpose Flour
- 1 1/4 tsp Salt
- 1 2/3 Cups Warm Water
- 2 1/2 tsp Active Dry Yeast
- In a 2 cup measuring cup or a small bowl, combine yeast and warm water. Let sit for 5 minutes while you scale the flour.
- Into the bowl of a stand mixer fitted with the dough hook attachment, combine the flours and salt. Turn speed to low and pour all of the water and yeast mixture into the flour. Mix on low until everything is just combines and all of the flour has been moistened by the water, then turn the mixer off.
- Let the dough stand in the bowl for 10 minutes.
- Turn the mixer onto medium for about 2 minutes. Turn dough onto a floured surface and knead for about one minute. Place dough into an oiled bowl and cover with a kitchen towel to rise for 1- 1.5 hours or until the dough has doubled in size.
- Turn the dough out onto a floured surface and cut it into 4 pieces. Roughly shape the dough into balls by gently tucking the edges in toward the center. Place to dough balls on a floured surface and cover them with a damp kitchen cloth to rest for 20 minutes.
- Preheat your oven to 450* If you have a pizza stone* (see note if you don’t have a pizza stone), slide that in to heat up with the oven.
- Lightly grease a 12” pizza pan or cookie sheet with oil.
- Stretch your dough onto a pan into a 10” circle for calzones and as thin as you’d like for pizza. If the dough is shrinking back after it is stretched, cover it and let it rest for 10-15 minutes and it will have relaxed enough to stretch out.
- For pizza, I like to par bake the crust for 7-10 minutes, then top it as desired and put it back into the oven on the pizza stone until its brown and crispy- about 10-15 minutes.
- For calzones, pile fillings onto one half of the dough and fold the naked side over the top of the fillings and use your fingers to crimp the edges. Cut a couple vents into the top of the dough with a paring knife, brush with olive oil and bake on your pizza stone at 450*F for 20-25 minutes or until the bottom is brown.
- Par baked crusts will store in the freezer tightly wrapped for up to 1 month.
- *NOTE* If you don’t have a pizza stone, bake on the pan on the bottom rack of your oven. The heating element is at the bottom so it will help crisp and brown you crust with no pizza stone required.
Let me know how this recipe worked for you!