Pocket Pizza Dough
Discover the ultimate recipe for homemade Pocket Pizza Dough, a versatile base perfect for creating golden, handheld pizza pockets or fully customized calzones. Crafted with pantry staples like all-purpose flour, active dry yeast, and olive oil, this dough is easy to make and yields a soft, pillowy texture with just the right amount of chew. The step-by-step process includes a quick 15-minute prep, a minimal 1-hour rise, and a light dusting of cornmeal for that authentic pizzeria touch. Whether you’re stuffing them with classic toppings like pepperoni and cheese or experimenting with gourmet fillings, these pocket-sized treats bake to perfection in just 15 minutes. Ideal for family dinners, party snacks, or meal prep, this dough is your ticket to endless pizza possibilities.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water (110°F/43°C)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to distribute the salt evenly.
Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a rough dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time, until it becomes manageable.
Lightly grease a clean bowl with olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for 1 hour, or until it doubles in size.
After the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions and shape each into a ball.
Roll out each portion into a 6-inch circle on a lightly floured surface. These are now ready to be filled with your favorite pizza toppings or folded into pockets/hand pies.
If baking, preheat your oven to 425°F (220°C). Place the filled pockets on a baking sheet dusted with cornmeal to prevent sticking.
Bake for 12-15 minutes or until golden brown. Let cool slightly before serving and enjoy!
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
