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Pizza Dough for Calzones (Or Pizza )

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“This is a really delicious basic pizza dough. The mixture of cornmeal with white, semolina and whole wheat flours gives a great taste and texture. I mostly use it to make my Spinach & Cheese Calzones, but it also works well as a pizza base. If you want more flavor add 2 tsp of oregano.”
READY IN:
20mins
SERVES:
4
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, mix together the white, semolina, whole wheat flour, 1/4 cup of the cornmeal, salt & yeast.
  2. Make a well in the center and pour in the water and oil. Mix with the paddle of an electric mixer for about 5 minutes until dough forms. Or you can mix with a wooden spoon for 10 minutes.
  3. Knead by hand on lightly floured surface for 10 minutes, or in mixer bowl with a dough hook for 5 minutes. Alternatively, if you have a food processor you can mix the dry ingredients in the work bowl and then, with the motor running, add the water and oil. Process for about 45 seconds.
  4. Lightly spray a mixing bowl and a baking sheet with vegetable spray. Place the dough in the bowl and cover with a towel. Let rise at room temperature for about 30 minutes until dough has doubled in size.
  5. Punch down the dough. Then sprinkle the baking sheet with 2 tsp of cornmeal. Roll and stretch the dough on the baking sheet to form a 14-inch circle. After adding toppings, bake in a 450-degree oven until crisp, about 10-12 minutes.
  6. If you're making my Spinach & Cheese calzones follow this recipe until you punch down the dough. Then refer to the calzone recipe.

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