You see, the plan was to make my world famous calzones for dinner, nothing out of the ordinary, but seeing as the hubby was not around for dinner, we had some leftover pizza dough.
Calzones were yummy, so I was thinking I would post my dough recipe for you all to enjoy......and that is still the plan, but I have to share with you the ooey gooey goodness also.
Now are you ready for this????????
Ok, now wipe the drool from the corner of your mouth and think about the 100 billion carbs in this bad boy.
First course calzones, second course...well you get the picture.
So here's my recipe, incase any of you are brave enough......
1 teaspoon sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all purpose flour
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes, until foamy.
Stir the olive oil and the salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all purpose flour until dough starts to come together. Tip dough onto a surface floured with the remaining flour and knead until the flour has been absorbed, and the dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover and let stand in a warm place until doubled in size, about an hour.
When the dough is doubled, tip onto a lightly flored surface and divide according to use. 2 balls for pizza, or 8 balls for calzones. Form into tight balls and let rise for about 45 minutes.
Preheat oven to 400 c. Roll out balls of dough, then place on well greased pan sprinkled with cornmeal. Or, if you have no cornmeal, parchment paper is a good alternative.
If making pizza, top with your favourite ingredients. If making calzones, fill one half with your favourite ingredients, brush edges with egg wash, fold over and press edges with a fork. Be sure to also poke holes in to top to let out steam. Bake until crust is lightly browned.