I had a hankering for Calzones the other day. I used a simple recipe for the dough (and it yielded tasty results):
3 C AP Flour
2 1/4 t active dry yeast
1 t salt
1/2 t sugar
1 T olive oil
I like to put all my dry ingredients in a bowl first, mix them well to combine, and then add in the liquid in the center (like a volcano). Mix them well, then start kneading for 8-10 minutes.
I usually don’t knead my doughs on a floured surface – I just keep kneading it in the bowl. This has worked wonderfully for me in that I don’t over-flour the dough and dry it out. It maintains a nice elastic quality, and doesn’t dirty up anything else.
Let it rise in an oiled, covered bowl for about an hour, or until doubled in size. (I use spray oil and cover with saran wrap)
I also halved this recipe – it still made quite a lot.
Once the dough was ready to go, I tore it in half and rolled the dough for two calzones. I probably should have made 4 calzones, because these were behemoth calzones.
I filled Albany John’s calzone with ricotta, mushrooms, pepperoni, and mozzarella.
I brushed just a bit of olive oil over the tops of these so they would brown nicely, and plopped them on a cornmeal covered pizza stone, and popped it in my gas oven the highest it would go – around 550 degreed Farenheit. Cook for 10-15 minutes, and then wait while they take forever to cool. Or at least it seemed like forever because we were hungry!