Wednesday, April 04, 2007


LinkCalzone, using Alton Brown's pizza dough recipe. I took the dough out of the fridge about 3 hours before using, divided the dough in half and rounded it into a disc. Roll it flat, add pizza sauce, toppings and cheese to half, put a little water on the edge and seal by pressing down with your fingers. Slice through the top just barely through to the toppings (and you can tell toppings apart by how many slashes you do, I did 3 for veggie pizza and 5 for pepperoni), put on parchment paper, brush with olive oil and bake on pizza stone at 400 degrees for 15 minutes.

Overall these worked out really well. I added about a teaspoon or so of basil to the dough while making it, it makes for a little more flavor but is mostly really neat looking. When you add dried herbs to the dough it may mean needing a little more water to compensate for the increase in dry goods.

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