Wednesday, February 27, 2013

Pizza or Calzone crust (From Buddy Valastro/Cake Boss)

Buddy Valastro's Pizza Dough

Courtesy of Rachel Ray's website, and Buddy Valastro (Cake Boss)


  • 3/4 teaspoon active dry yeast
  • About 15 ounces unbleached all-purpose flour (about 3 1/4 cups)
  • About 1 cup plus 2 tablespoons lukewarm water
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil

Yields: enough dough for three 8" to 10" pizzas


Put the yeast in a small, heatproof bowl. Warm 1/4 cup water in a small
 pot over medium heat and pour it 
over the yeast. Stir with a fork and let proof for 10 minutes.
Put the flour, water, salt and 2 tablespoons olive oil in the bowl of a
 stand mixer fitted with the paddle attachment. Add the yeast and paddl
e on low speed until the mixture comes together. Switch to the doug
h hook attachment and continue mixing, on medium-low speed, until the
 dough comes together in a ball, another 3-4 minutes. Check the dough:
 If it’s too dry, mix in a bit more water. If too sticky, add more flour.
Lightly flour a clean work surface. Turn the dough onto the surface and
knead until smooth and elastic, 5-7 minutes. Form the dough into a ball.
 Grease a medium mixing bowl with the remaining tablespoon of olive oil,
 set the ball of dough in the bottom of the bowl and rotate to coat with
 the oil top the bowl loosely with plastic wrap or a slightly damp kitchen
towel. Let rest in a cool, dark place until the dough increases by about
 half its size, 30-45 minutes.

Clean and re-flour your work surface and transfer the dough to the
 surface. Press down on it to deflate it. Cut the dough into thirds
 (or desired portions), and form into tight balls to press out the
excess air.

At this point, you may place the balls of dough on a 
floured baking sheet covered with oiled plastic or a damp
towel, and let rise for 1 hour if you plan to use the dough
 on the same day. Alternatively, you may place the dough
 on a lightly floured sheet, cover with a piece of plastic wrap
 moistened on the underside with oil, and refrigerate overnight.
 Allow the dough to rest at room temperature for 10 to 15 
minutes before shaping/baking.

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