Wednesday, April 15, 2009

Tasty Pizza Dough

Tonight I went back to an old favorite recipe. We had BBQ chicken calzones. They are always a favorite in our house because they are tasty, fast and easy. Tonight I managed to make them even easier with a new dough recipe. The pizza dough recipes I have used in the past have always required a long rising time, 90 minutes usually. This dough simply rests for 15 minutes (just enough time to make the filling!) and then it's ready to go. The 12 ounce dough recipe made 2 good size calzones, but they are on the thin side so if you like yours thicker (crustier) go for the 1 pound recipe.

Whole-Wheat Pizza Dough
(Source: As found onAmber's Delectable Delights)

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. *For calzones I split the dough in half and rolled them out into 2 flat cirlces. I put the filling on half of one of the dough circles and then folded the other half over. Then I pinched the edges all the way around. Keep an eye on the baking time. I would recommend 7-10 minutes. Serve immediately


  1. This is a great recipe from Eating Well and I've made it several times... yours came out perfectly!

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  3. I am glad you gave this recipe a try. It is so quick and easy and perfect for a last minute decision to have pizza.


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