A few nights ago I was planning on making calzones for dinner. Typically when I do this, I purchase a bag of dough from a local bakery. I make my own bread, but I find this dough works the best for calzones.

Anyway, I had bought two bags at once a while back and not used one, so I pulled the second bag out of the fridge. Only, something was not right. The dough was gray-ish and wet and had a really strong smell of alcohol. My best guess was something was going on with the yeast, and I should probably throw it away. Of course, first I turned to Twitter and asked what others thought. I mean, what’s Twitter for if not saving you from potential salmonella-induced gastrointestinal pain?  Twitter agreed with me — throw it away.

I did, but then I was faced with a problem. I make and stick to a pretty firm meal plan each week (I can’t tell you how helpful this has been, both in time and budget), but my remaining options required defrosting meat, and it was already late in the evening. What was I going to do?

Then I remembered a little recipe I have in my back pocket. I use it all the time, and realized tonight was the perfect time to pull it out.

Oh Crap, What’s For Dinner? — 15 Minute Pizza Dough
Adapted from Little Space to Fill


Ingredients

1 packet yeast (2 1/4 teaspoons)
1 cup warm water
2 1/2 cups flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
cornmeal or extra olive oil

Directions

Preheat oven to 400F. In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, sugar and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes.

Sprinkle baking sheet or pizza stone with cornmeal, or coat dough lightly with olive oil (I’ve had better success with the olive oil, personally), and press dough into it to your desired thickness.

Top with your toppings and bake for about 25-30 minutes, checking on your pizza in the last five minutes. The more toppings you use, the longer it will take for the middle of the pizza to cook through.

Look how yummy it came out!

This dough is really so, so fast, and I always have the ingredients in the house. I’ve made so many different versions of pizza using it — roasted garlic, chicken buffalo with shredded zucchini and carrots and cheddar cheese, Thai peanut…the list goes on. On this particular night, I turned the calzone inside out and used ricotta with herbs, sauce, mozzarella and veggies. As per usual, it was delicious.

(Note: this is a sticky dough and works best being pressed into your desired pan. I attempted calzones with it once, but it didn’t work so well.)

Add this quick dough to your arsenal. You won’t be sorry!

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