Now my new favorite way to eat Pizza, I give you the Pizza Ball recipe. My disclaimer is that you can make them any which way you want. How do you like your pizza? That is how you can make it. They are ultimately calzons, just so there is no confusions, but in the end, still pizza and very tasty.
Here is the dough that I used to keep it healthy. This is a whole wheat recipe. Makes about 9 depending on how thick each ball is rolled flat.
- 2 1/2 cups whole wheat flour, plus more for dusting
- 2 1/4 tsp active dry yeast
- 3/4 tsp salt
- 1 cup warm water
- 1 tbsp extra virgin olive oil
- 1 tbsp sugar
Directions for dough
- In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
- In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
- Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
- Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
- Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
- Preheat oven to 500 degrees F.
After you have your circle, you can add the toppings of choice, then take the edges and bring them to the center and pinch them together.
After they are all closed up, place them on a cooking try so pinched edges are down, spinkle some Italian Seasoning on the top.
Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown. Once out of the oven, put butter on to keep the crust soft.
Once cooled, enjoy.