Homemade pizza can be a nightmare. Once you get the dough right, it’s idiot-proof. Try using a scale to measure the indigents, you’ll never be disappointed again. Roberta’s pizza dough on Happensatthebean.com
Combine salt and flours in a medium bowl. Combine yeast, olive oil and warm water in a Bowl. Add water mixture to flour/salt and knead by hand or using a kitchen aid(dough hook). Let rest for 15 minutes, then knead for 3 minutes.
Divide and not two equal sized ball. Place on a floured surface, cover with dampened cloth and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a floured surface and use your fingers to stretch and form the shape. Top and bake.
I crank my BGE up to 700F degrees and cook for 5 minutes or so.
Roberto's pizza dough is the perfect combination of crisp on the outside, chewy inside, and sturdy enough to hold a good amount of toppings. I double the recipe and keep 3 or 4 balls of dough in the freezer. Its also a fun way to incorporate your little ones making dinner.
You can always cheat and buy dough from your favorite local place.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours(better fermentation) in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it.) Over night yields the best results.
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Adjust an oven rack to the lowest position, place a pizza stone on the rack, and preheat the oven to 500 degrees. Line a baking sheet with parchment paper and add some cornmeal.
Turn the risen dough out onto floured work surface. Let the dough rest 15 -20 minutes.
Working with one piece of dough at a time, roll into a 12 inch circle. Spread the ricotta on half of the dough round, leaving a 1-inch boarder.
Add shredded mozzarella, cooked sausage, mushroom and peppers(any topping you want).
Fold the top half of the dough over the filled bottom half, leaving a 1-inch layer of the bottom layer uncovered. With your fingertips, lightly press around the cheese filling and out to the edge to lightly seal the dough.
With a sharp knife, cut 3-5 slits, about 1½ inches long, diagonally across the top of the calzone.
Brush the calzones with a little olive oil. Dust a pizza peel with flour/cornmeal and transfer the calzone to the baking stone. If sliding the calzone off the peel has you a little scared. Leave parchment and calzone on baking sheet and place in oven. Bake until golden brown, about 11 to 15 minutes. Remove to a wire cooling rack and allow to cool for at least 5 minutes before serving.