*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I just made this dough to make homemade calzones. I had to make some minor changes due to what I had available in my pantry. I used canola oil instead of olive and I used garlic powder instead of minced garlic. I also added onion powder in the same amount as the garlic to the recipe. Every thing else I did the same.
When I took out the dough from the bread machine I rolled it out and cut it into 4 equal pieces using a pizza cutter. them rolled each piece out put sauce and topping folded the top half over and closed. then put on a greased cookie sheet and brushed the tops of calzones with melted butter. I was worried that the dough might not cook all the way through but this turned out beautifully!!! Golden brown and crisp on the outside and nice and soft dough on the inside. DELICIOUS! This will be my new pizza dough and dough for any Italian dish as well as rolls. Very tasty!!
I just rated this but cannot see how to edit. I wanted to add... If you make this and your crust come out flat it may be that your yeast has died. Yeast is a living fungus if the yeast has died it obviously will not live to consume the salt in the recipe which will cause your dough to not rise. Also I didn't have "sea salt". I used plain old table salt.
I left out the cilatro (because the other half and I aren't really fans) and was very satisfied with it. I will use this recipe again. Not only was it incredibly easy to handle (a little flour and there was no sticking) but I was able to use it for pizza on the Saturday and then panzorottis on the Sunday. I am incredibly pleased and look forward to trying other options (pizza dippers, anyone? Stuffed with mozzarella?) with this dough.
I did let mine sit and rise covered in plastic for several hours (more than the 30 minutes suggested by the author) and found a very flavourful, easy to work with dough at the end.
I was very Pleased with this recipe!! I made my husband a crispy chicken salad for lunch and wanted a bread bowl to serve it in!! I absolutly made it without a bread machine and it turned out Fabulous!! It was perfect!! nice and chewy not bready Excellent!! THANK YOU!!!! For This AMAZING recipe!!!
used this recipe tonight with one small change. instead of the separate herbs listed i did 3/4 of a teaspoon of standard dry italian seasoning plus the paprika and black pepper as directed. its what i had on hand. when cooked on a preheated pizza stone this crust came out crisp on the bottom and chewy in the middle just like thick crust should. once i stretched the dough my yield was one 16-18" pie. not really sure how it would react on a sheet pan...might be a little doughy without a stone. if you don't have a stone you may want to cut the recipe in half and stretch your dough out to a thinner crust. also i saw another reviewer comment that it came out really tough for them. i would ask if they rolled it out with a pin? if you roll too much vs stretching you push all the air out of the dough and it collapses when you bake it instead of having nice pockets of air. just a trick ive picked up working in kitchens since i was a teenager. cheers everyone!