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My cozy Calzone and Pizza recipe
The pizza is aggressive
I like to make my own Calzone’s and Pizzas since they’re not greasy or as cheap quality compared to what you would typically get from a food chain or grocery store. I use the same dough and sauce recipes below for both my Calzone’s and Pizza, so I’m including them both!
- One 14oz (400g) can of unsalted tomato paste.
- 4g (a little less than 1 teaspoon) of salt.
- Garlic (powder)
You can add the herbs to taste, but be careful because their flavors won’t spread into the tomato sauce until after a few hours (roughly 24 hours in the fridge.) There are other ingredients you can throw into the sauce too if you would like, like wine and oil but I like to keep it basic.
After you’ve mixed together the ingredients, store the sauce in the fridge over night.
Dough for two large pizzas or four calzone's:
- 2 teaspoons (6 g) of active dry yeast or instant yeast.
- 7/8 to 1 1/8 cups (210 to 270 ml) plus 2 tablespoons (30 ml) of lukewarm water, divided.
- 2 tablespoons of olive oil
- 3 cups (361 g) of unbleached all-purpose flour
- 1 1/4 teaspoons (7 g) of salt
- Pinch of sugar
Dough for three large pizzas:
- 3 teaspoons of active dry yeast.
- 1 1/2 cup water plus 3 tablespoons of lukewarm water, divided.
- 3 tablespoons olive oil
- 4 1/2 cups of flour
- 2 teaspoons of salt
- Pinch of sugar
Dissolve active dry yeast in 2 (or 3) tablespoons of lukewarm water in a large mixing bowl. Add the pinch of sugar to the yeast water mix. Stir until the yeast is dissolved and let it sit for 5 minutes at room temperature.
After the yeast has been activated, add your flour to the bowl along with the olive oil, salt, and rest of the water. Avoid putting the salt directly onto the instant yeast because it will kill the yeast.
Stir the ingredients to make a sticky dough. Knead the pizza dough until it's soft, smooth, and stretchy. You may need to add a few more drops of water or pinch of flour to get the right texture.
By this point you can freeze the dough or set it in the fridge for using later if you would like. If you do, then let it sit for an hour after taking out of the fridge.
Lightly grease a bowl and set the dough in it. Let the dough rise for 1 to 1.5 hours in a warm spot.
Calzone / Pizza prep:
You'll need at least the following items. I don't have an exact measure on how much is required, so you'll have to eye ball what you think you'll need while at the grocery. I typically do a small bag of each cheese and topping.
- Mozzarella cheese
- White cheddar
- Italian three cheese
- Choice of toppings
If you’re making calzones, you can divide the dough down into preferable sizes. For pizza, divide the dough in half if you made enough for two pizzas, or divide into three parts if you made enough for three pizzas.
Stretch the dough thin with a roller then let it sit for 15 minutes (for calzone's you don't need to wait.) You can apply melted butter with garlic mix on top of the dough for extra flavor at this point. Let the butter sit for a few minutes to dry before applying the sauce or else the sauce will push the melted butter aside.
If you’re making calzones, then you don’t need to apply the marinara sauce. The sauce will be used for dipping from a small bowl instead. Also to make a calzone, you just roll it out into a small oval, apply the cheese and toppings on one half, then fold over the other half. You can dampen the edges with water so that it will stay shut like a glue when folded together. You should also cut some slits in the top so that it can vent while in the oven.
Preheat the oven to 425 degrees (218 celsius). After you’ve finished dressing the calzones or pizzas with cheese and toppings, set them in the over for 15 - 20 minutes.
I like to mix a little oregano, basil, parsley, and crushed red pepper in with the cheese.
I forgot to take a final picture of the cooked pizza's because I was hungry when I made them and ate them! I'll update it someday in the future if I don't forget.
Thanks for reading my blog!
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