The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Bob writes

Hi there,

I have been using your pizza dough recipe for months now since I got a pizza stone and began making my own pizza.

I just have a quick couple questions: Have you ever used the same dough for calzones (I assume it'll work great) and also, to double the dough do I simple double the recipe or is it some other proportionate method?

Thanks a lot!
Bob

My response:

Great questions Bob...

Yes, I use the same dough recipe when I make calzones.

Someone here at the forum may have a differnet take on this.

And to double the dough, (which I have done several times), I just double the ingredients.

Although, I will say, you can probably get way with using less yeast.
As Peter Reinhart told me, use as little yeast as possible.

Now, if you were making say 25-50 pounds of dough, the recipe would be quite different.

I would also love to hear anyone elses take on these questions.

pizza everywhere,

albert
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