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Pizza Dough

  • 1 package active dry yeast
  • 1 cup warm water (105 to 115 degrees F)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 1/4 to 2 1/2 cups all-purpose flour


  • 2 cups (8 ounces) shredded mozzarella
  • 4 ounces salami, cut into thin strips
  • 1/2 cup ricotta cheese
  • 1/4 cup minced fresh basil
  • 2 Italian plum tomatoes, chopped
  • Freshly ground pepper
  • 1 egg, slightly beaten


  1. Pizza Dough: Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
  2. Place in greased bowl; turn greased side up. Cover; let rise in warm place until almost double, 30 to 40 minutes.
  3. Heat oven to 375 degrees F.
  4. Punch down dough; divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface with floured rolling pin.
  5. Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 inch of edge. Sprinkle each with pepper. Carefully fold dough over filling; pinch edges to seal securely. Place calzones on greased cookie sheets; brush with egg.
  6. Bake until golden brown, about 25 minutes.

Yield: 6 servings


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