Pizza & Calzone Recipe - A NOLS Cookery Classic

By William Roth

Nov 17, 2009

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 recipes in NOLS Cookery or choose your own favorite!

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

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.


Written By

William Roth

William has worked in the past as the web content administrator, social media coordinator, and a data logistics assistant for NOLS.

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