Note: Unlike the majority of Mariano’s recipes, dough is best made using exact measurements. Mariano used a scale to measure the ingredients by weight for accuracy. This recipe makes enough dough for at least 8 calzones, or 4 large pizzas. Feel free to half this recipe if you’d like to make a smaller batch. If you’re not using a mixer, this recipe can be made by hand, although you’ll have to add water or flour by feel as some will get stuck on your hands while forming the dough!
- Using a stand mixer, combine all the dry ingredients into the mixing bowl, and mix on a slow speed setting until combined.
- Add all of your oil and water into the mixing bowl, and set to a medium/slow speed until the dough has lifted from the bowl, and a ball is formed. If your dough is having trouble coming together, you may need to add a small amount of water to get it going. If the dough is overly sticky, you may need to add some extra flour.
- Once the dough ball is combined, set a timer and allow the dough to knead for roughly 6 minutes.
- Remove the dough, and knead for about one minute to make sure everything is the right consistency. You want the dough to be slightly sticky, not overly wet or dry. Try your best to form the dough into a ball.
- Place the dough into an oiled bowl, cover and let rise at room temperature for 2 hours before using. If you plan on using it the next day, you can put the dough straight into the fridge instead of proofing at room temp, and by morning the dough should be perfectly risen.
- Once the dough has doubled in size, push down on the dough and squeeze some of the air out, then let it rise again. This will give the dough a much better texture.