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Using the Dough




List of Ingredients









Instructions



1. Thin Crust:Preheat oven to 500F. Divide dough into equal balls. Flatten each into circle with hand. Flour board and rolling pin. Roll until somewhat larger than pizza pan. [sprinkle flour onto dough from time to time to keep from sticking] Rotate dough one in a while as you roll out. Lift carefully at least once and put more flour on board. Turn dough over when you do this and roll from other side.Should hang over edge of pan. Roll up edge to form rim. Brush with a little olive oil before putting sauce on [helps prevent soggy] Bake 500 for 10 to 15 minutes. Judge by crust and filling.
   
   
2. Stuffed Pocket:Preheat oven 400F Divide dough into 2 balls. Roll out as above. When ready sprinkle cornmeal onto pan and slip dough onto it. Place filling on 1/2 dough. Dip finger in glass of water and moisten the entire edge. fold. Roll up edges and seal. Make 3 cuts in dough top. [let steam escape] Repeat for second. [you can use cookie sheets, pizza pans, pie pans or stone.] Glaze with mix of egg yolk and olive oil before baking [very pretty] About 35 minutes or until golden brown. NOTE you can make one large instead of two if desired. [make sure rim is one inch all around in this case]
   
   
3. Thick Crust:Let dough rise as in basic recipe then punch down and let rise a second hour. Preheat oven to 350F. Roll out dough and place on pan. Make the rim. Let rise in pan for 15 minutes then place in oven 10 minutes UNFILLED. Remove and assemble pizza. Place in oven for 20 more minutes. [golden brown crust and bubbly center]
   
   
4. Chicago Deep Dish Style: [first one I ever had was in Seattle and it was layered with shrimp. sigh..]Preheat oven 450F. Sprinkle cornmeal in bottom of deep dish pizza pan. Place the ball of dough on the floured board and flatten into circle with hand. Flour and roll with rolling pin. Circle should be larger than pan. Make sure to rotate it and turn it over. Reflour board also from time to time. When it is about 17 inches across slip on pan and press against sides. Bursh with olive oil and assemble. About 25 minutes.
   
   
5. Chicago Double CrustMake 1 1/2 times the basic dough. [two layers of filling plus two crusts-- worth the effort...] Dough must be rolled VERY THIN. Preheat oven 500F. Divide dough into two parts. Do first crust as above crust making sure that crust overhangs pan in this case. After you brush with olive oil place cheese and ingredients on dough. [delicate ingredients, ie seafood, preserve their moisture in this layer] RESERVE sauce for top layer. Roll out second and place over first. Crimp dough edges together with fingers. Brush second layer with olive oil and spread sauce over top layer adding cheese[s] Bake for 25 minutes or until top layer is done. Allow to cool a bit before cutting
   
   
6. Individuals:Preheat 500F. Divide dough into six equal balls. Sprinkle cornmeal on baking surface. You can use cookie sheets, stones or pizza pans. Roll 7 or 8 inches in diameter. Lift onto baking surface and crimp up edges. Brush each with olive oil and fill. Bake about 10 minutes.
   
   
7. Deep fried Calzones: [individual]In large pot or pan place 2 inches of oil. Heat oil while preparing calazones but do NOT let it smoke. Check with small piece of dough in oil to see when ready to cook. [sizzles quietly and turns golden brown] If it gets too hot turn off heat and let cool then reheat more gently. Use dough cutter or any circular object with diameter of 4 inches. [large drinking glass] roll dough as if thin crust pizza. use cutter to make circles in dough. Fill one side of circle with filling. Moisten edges with water, lift unfilled side over and seal edges. [should look like homemade ravioli. Repeat until all dough is gone. You may want to fry the first few as you finish the last few. [Two people make it sooo much easier] To fry drop in hot oil. Will swell up and begin to brown immediately. Turn over with tongs [gently]. Approx 3 to 4 minutes. When browned on both sides take out with tongs and drain on paper for a minute. The inside will be HOT do not bite into it! Cool then taste cautiously.
   
   






Final Comments


Neopolitan and American Bakers agree the best pizza is made in Brick ovens. The best way you can get this is baking tiles or baking stones. I notice a great difference when I use a stone.

For best results. Preheat stone or tile in oven for 1/2 hour before you are ready to bake. directly on stone sprinkle stone with cornmeal. IT will retain heat for a LONG time. Yes you can use other stones or tiles but the baking ones are so cheap if you look around why take the risk. Check your local thrift shop. Someone is bound to get one they get rid of for lack of interest. That is where mine came from for 2 buck.