pizza or calzone dough

Follow the Stored-Heat Batter Bread Recipe. 
Once the dough has been kneaded and before putting it into
          a loaf pan, divide the dough into two or three parts.
          (Two parts will make two large, thick-crust pizzas. Three
          parts will make three large thin-crust pizzas or three
          small thick-crust pizzas or any combination of these.)
Dough can be stored in the fridge for up to three days in 
          sealed containers.
Roll out the dough (thick or thin) onto a greased cookie sheet
          or pizza pan.
 Turn oven on for 1 1/2 minutes to lowest setting. Turn off.
 Place pan in oven and let dough rise to desired height. If 
          the dough is cold from the fridge, it will take about 20 minutes.
 Turn the oven on to 425 degrees and let the dough start to cook.
 When the temperature reaches 375 degrees, remove the dough and
          add your toppings.

Return the pizza to the oven at 425 and bake for another 15-20 
          minutes or until toppings are hot and melted and crust is golden.

  Suggestions:
     >>You can also roll out all three parts of the dough and bake, then freeze it 
          for later use. Just adding toppings and baking at 425 for another
          15-20 minutes or until toppings are hot and/or melted.
     >>For Calzones–roll dough out to 1/8-1/4 inches, cover 1/2 with 
          stuffing, fold other 1/2 over stuffing and pinch edges. Bake at
          375 degrees for 30 minutes.
     >>Brush or rub dough with oil and top with herbs, or fresh, 
          chopped veggies or spread with pesto. 
     >> For Calzones: stuff with chopped broccoli, onions and cheese.

Pizza or Calzone Dough

Instructions
 

  • Follow the Stored-Heat Batter Bread Recipe
  • Once the dough has been kneaded and before putting it into a loaf pan, divide the dough into two or three parts.  (Two parts will make two large, thick-crust pizzas. Three parts will make three large thin-crust pizzas or three small thick-crust pizzas or any combination of these.)
  • Dough can be stored in the fridge for up to three days in sealed containers.
  • Roll out the dough (thick or thin) onto a greased cookie sheet  or pizza pan.
  • Turn oven on for 1 1/2 minutes to lowest setting. Turn off.
  • Place pan in oven and let dough rise to desired height. If the dough is cold from the fridge, it will take about 20 minutes.
  • Turn the oven on to 425 degrees and let the dough start to cook.
  • When the temperature reaches 375 degrees, remove the dough and  add your toppings
  • Return the pizza to the oven at 425 and bake for another 15-20 minutes or until toppings are hot and melted and crust is golden.
  • Suggestions:  >>You can also roll out all three parts of the dough and bake, then freeze it for later use. Just adding toppings and baking at 425 for another 15-20 minutes or until toppings are hot and/or melted.  
    >>For Calzones–roll dough out to 1/8-1/4 inches, cover 1/2 with stuffing, fold other 1/2 over stuffing and pinch edges. Bake at 375 degrees for 30 minutes.     >>Brush or rub dough with oil and top with herbs, or fresh,  chopped veggies or spread with pesto.  >> For Calzones: stuff with chopped broccoli, onions and cheese.

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