Neapolitan Pizza and Calzone Dough Recipe

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, combine all the ingredients. Mix on the lowest speed for one minute, or by hand until well combined. The dough will be slightly sticky. Let it rest for 5 minutes to hydrate the flour.

Switch to the dough hook(or continue mixing by hand) and mix for 3 minutes. The dough will still be slightly sticky.

Spread a drizzle of olive oil on your work surface, and rub a spatula with oil(to keep the dough from sticking). With the oiled spatula, scrape the dough onto the oiled surface, rub your hands in the oil and stretch and fold the dough once from each direction. STRETCH AND FOLD: reach your hands under front end of the dough, stretching it out towards you, and folding it back onto the top of the dough. Repeat from the back of the dough, pulling it outwards, and folding back onto the top. Repeat from each side, oiling your hands as needed to prevent sticking. Flip the dough over and tuck it into a ball.

Divide the dough into 6 equal pieces(I use a sharp knife to do this). Form each piece into a ball , and place each ball into a sandwitch sized bag misted with spray oil(or rubbed with regular oil). Seal the bags and leave them on the counter to rise, place in the fridge for overnight fermentation(recommended), or freeze, depending on when you want to bake.FREEZE: freeze the dough immedietly, and transfer the dough to the fridge the day before baking, then continue on with instructions for NEXT DAY BAKING.

SAME DAY: If you want to eat the pizze/calzones the same day you are making the dough, leave them on the counter for a minimum of 2 hours before baking, 3 hours in the wintertime.NEXT DAY or up to 3 DAYS LATER(recommended): 2 hours before you plan to bake, remove the dough from the fridge. With oiled hands, round each piece into a ball and place on a baking tray fitted with a parchment sheet, cover it, and let the dough rest until baking time. One hour before you want to bake, preheat the oven and baking stone(or a baking sheet turned upside down) to the hottest setting. While the oven heats, prepare your sauce and toppings. When ready to bake, place some four in a bowl and flour your work surface and pizza peel(or wooden cutting board). Coat a ball of pizza dough in flour and tap it to form a disc. Slide the back of your hands under the dough and rotate it, using your thumbs to shape the edges into a larger circle. Continue gently stretching the dough with your thumbs until it is the desired size-it should be thicker at the edges and the centre should be quite thin, but not paper thin or it will rip.

Place the pizza on your floured peel/(use a cutting board if you dont own a peel). Top the pizza as desired. Slide it gently onto the baking stone OR if using a baking sheet, carefully remove the hot baking sheet from the oven, dust it with flour, gently slide the pizza onto it, and place in the oven. Bake for about 4-6 minutes. The edges will puff up and brown.FOR A CALZONE: Stretch the dough slightly thicker than you would a pizza. Place it on a floured board, and top only half of it. Fold the other half over and fold over the edges, pinching them so they stick together. Brush the top with olive oil or a couple small slabs of butter. Sprinkle with coarse salt. Bake for 5-7 minutes, until the top is golden brown.