Simply whenever you thought pizza couldn’t get any higher… enter pizza pockets (aka calzones)! There are LOVED in my family as a enjoyable dinner or snack, and work nice within the boys’ lunches. Skip the processed retailer purchased ones and make them your self. It’s simpler than you suppose!
Find out how to Make Selfmade Pizza Pockets
- Mud your floor generously with semolina flour earlier than beginning (that is finest to do in your pizza peel to make it simple to slip into the oven).
- Kind a 6″ inch pizza spherical round base with a ball of pizza dough (a couple of 1/3 cup – doesn’t need to be good!).
- Unfold pizza sauce to over half of the circle, leaving the dough uncovered alongside the perimeters.
- Layer your toppings on prime of the sauce; don’t overlook the cheese!
- Fold the aspect with out filling overtop to kind the pocket. Utilizing your fingers gently press the dough collectively on the seams.
- Bake the identical approach you’d your pizza – 500 F on a preheated pizza stone ideally till golden brown! About 8-10 minutes!
Freezing Selfmade Pizza Pockets
Retailer-bought pizza pops are SO bland and include a laundry listing of substances, so these do-it-yourself ones are my most well-liked alternative. I bake my pizza pockets and as soon as cool, wrap and both refrigerate or freeze them individually. No must plan too far forward whenever you wish to get pleasure from! You possibly can pop these in a microwave for a few minutes or pop them within the oven to reheat.
Selfmade Pizza Dough
Sure, you possibly can in all probability get away with store-bought dough right here – I simply in truth haven’t tried it! I depend on this recipe for pizza dough. This recipe will make 8-10 pizza pockets or round 6 small pizzas.
Excellent 2-hour Selfmade Pizza Dough
Make this impressively simple 2 hour pizza dough in your subsequent pizza social gathering!
Components
-
2 ½
cups
lukewarm water -
2
teaspoons
sugar -
1
tablespoon
energetic dry yeast
or 1 x 8 oz packages -
3
tablespoons
olive oil -
150
grams
semolina flour
1 cup: plus additional for cooking* -
550-800
grams
all-purpose flour
4- 5 cups (use Tipo ’00 flour when you can) -
2
teaspoons
salt
Directions
-
In a big measuring cup, combine collectively the lukewarm water and sugar till the sugar dissolves. Sprinkle within the yeast and let it sit for roughly 5-10 minutes, till the yeast begins to ferment and bubble. Stir within the olive oil and put aside.
-
Place the semolina flour and a pair of cups of the all-purpose flour together with the salt in a big bowl and whisk collectively. Create a effectively within the heart.
-
Pour the moist combination into the effectively and stir along with a fork or wood spoon till it’s effectively blended. Steadily add extra all-purpose flour, about 1/2 cup at a time, till it will get too troublesome to stir. Switch the dough to a well-floured clear floor and sprinkle additional flour on the dough.
-
Knead the dough for roughly 10 minutes, till the dough seems to be easy and stretchy, including additional flour as you knead to maintain the dough from sticking to your arms and the floor. The dough ought to really feel comfortable and stretchy when pulled (simply barely stiffer than my bread dough in case you have made that).
-
Place the ball of dough in a big bowl greased with olive oil, mud the highest of the dough with flour, cowl with a clear dish towel, and place in a heat draft-free space for about 1-1 1/2 hours, till the dough has doubled in dimension. Punch the dough down. At this level you possibly can both refrigerate the dough in a single day (coated with plastic or beeswax wrap and infrequently punched down) or divide the dough into 4-8 parts (relying on how huge you need your pizzas)and let the dough balls sit to loosen up whereas preheating your oven. In case you have refrigerated your dough be sure you convey it to room temperature earlier than you might be able to bake.
-
As soon as able to bake, warmth the oven to the best warmth setting (500 F for many ovens) and place a pizza stone within the oven for 20-Half-hour to pre-heat.
-
Utilizing your arms, kind and flatten every pizza crust on a flat floor dusted generously with semolina flour till it’s good and skinny. It is best to do that immediately on a pizza peel (the paddle that they use in these fancy eating places) to simply switch to the new stone. Prime the pizza with the specified toppings.
-
Fastidiously switch the pizza to the stone, and bake till the pizza is golden brown and the cheese bubbles, about 8-10 minutes. Minimize and serve scorching.
Recipe Notes
*you possibly can, do you have to want, skip the semolina flour and use simply all-purpose flour
