Search inside this book

No other editions

The Essential New York Times Cookbook: Classic Recipes for a New Century

Calzone (or Pizza) Dough

Page 370

| Course Type: Breads

(1 review)

Tags: rye challenge 1984 chapter 8

Recipe Reviews

11th June 2013

Queezle_Sister from Salt Lake City, UT

Rye flour is the secret to this recipe. The ratio is 1 part rye to 7 parts all-purpose, and amazingly enough, that small amount of rye makes a difference.

The recipe, as Amanda warns, makes a very soft dough. My son prepared this, and because I was not able to be in the kitchen to help, I suggested he use the bread maker to do the kneading. The result was that no additional flour was added, making the dough even more difficult to manage at the roll-out stage. Nevertheless, it was delicious, and was just a bit subject to tearing.

We used this dough for this calzone, but I'm itching to try it for pizza.

(edited 11th June 2013) (0) comment (2) useful  

Login or register to add your own review of this recipe.