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Pizza & Calzone Recipe - A NOLS Cookery Classic

7228_161536396760_19888506760_3208741_7475608_n Yeast Crust:
1 tsp. dry yeast
1/2 cup lukewarm water
1/2 tsp. sugar
1/4 tsp. salt
1 cup flour

Sauce:
Sauce recipes in NOLS Cookery or choose your own favorite!

Possible Toppings:
fish, wild onions, bacon, ham, sausage, pepperjack, chedder, or mozzarella cheese crumbled or thinly sliced, etc...

Directions:
Dissolve yeast in warm water with sugar and salt. Add flour and mix to make stiff dough. Oil a fry pan, and spread dough in pan with oiled fingers to form crust. Turn up edges to hold sauce. Pour sauce over crust, and top with cheese and any other toppings. Cover and bake on a stove on low heat until crust is golden brown, about 20 to 25 minutes. Or you can use a twiggy fire, which helps cook crust from both top and bottom. Be sure to move the pan in round the clock rotation in quarter turns to bake all parts of the pizza.

Alternative cooking method: Put crust in pan and cook for about 10 minutes; flip, spread with sauce and cheese, cover, and continue cooking for another 10 minutes.

Variation: For calzones, spread flattened dough in pan and cover one half with desired toppings. Fold other half of dough over the top and pinch edges together to seal in toppings. Cook about 10 minutes on each side, or use a twiggy fire and bake for about 20 minutes.

For more recipes including this one, check out the NOLS Cookery at http://www.nols.edu/books



| Posted by William Roth on Nov 17, 2009

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