Pizza Dough
Tastes divine with Matt's Famous Calzones.


1 teaspoon sugar
1 package Fleishman's Active-Dry Yeast
2/3 cup warm water

2 1/3 cups all purpose flour, plus up to 1/3 cup additional flour for surfaces and hands
1/4 cup (3 Tablespoons) Olive Oil
1/2 to 1 teaspoon salt

Sprinkling of Corn Meal


To make two small pizzas or Calzone...

1) Heat water so that it is warm to the touch. They say about 100-110 F, but how do you know.
2) Add yeast and sugar to water and let it sit for at least ten minutes. It should be bubbling vigorously and there should be a film of foam/bubbles at the top before you proceed.
3) Mix flour, oil, and salt together in a big bowl.
4) Add water/yeast combination
5) Stir and mix. I used a metal spoon and in a few minutes the dough was ready to leave the bowl and be hand kneaded.
6) Knead for about 10 minutes. Don't worry about being gentle. I kept adding flour to the parts that were moist when broken. Eventually you can stop when you are satisfied that it is smooth enough.
7) Coat with a small amount of olive oil and put in a 1 gallon plastic bag.
8) Leave in refrigerator overnight. Dough should expand to double size.
9) I read that beating the bag every now and then helps free the carbon dioxide and produces fluffier crust. I did that.
10) Roll out evenly.
11) Sprinkle corn meal generously onto a pizza stone (or maybe baking sheet)
12) Bake at 400 - 450 for about 20 - 25 minutes until crust is golden brown.

(This is half of the original recipe that I found on the web. Unfortunately, when I tried to make twice this recipe things didn't turn out as well. Still trying to figure it out.)

We've had problems with cheese burning before the dough is ready when making pizza, however this recipe makes fantastic calzone!

Make the dough one night and bake it the next.


Makes 2 personal pizzas or calzones