This basic recipe, which can be used to make calzones, focaccia, or bread, can easily be doubled.
Oxmoor House DECEMBER 2004
Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough according to the recipe directions.
Note: To freeze, let the dough rise once, punch down, and shape into a ball.
Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in refrigerator 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions. Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze. To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).
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