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.
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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 |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 59 mg | 1% | |
*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.
