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.

Mine, I filled with ricotta, fresh garlic, parsely, and mozzarella. Albany John’s was definitely better – yum!

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!

DP Dough

DP Dough is a new place that’s had a moderate amount of buzz for a place specializing Calzones. Albany John actually showed some excitement when he heard they were coming to town.
DP Dough is a small chain of eateries that sells a plethora of calzones, in addition to some salads, wings and bread sticks. They do not sell pizza. They even have a sign on their overhead menu that says they don’t. But seeing as how they’re located on 212 Western Ave right across from Mary Jane Books and are neighbors with that place that used to be the Post, but is now another bar… yea, they’ll be doing some handsome business in a week or so.

Their dough is fat-free, which means their calzones must also be healthy for you. They’re a good-sized calzone, and way too easy to eat all at once. They aren’t over stuffed, nothing leaks out, and all the ingredients are minced. The minced toppings might seem a little odd at first, especially if you’re used to hunks of whatever tossed in their like I am like they are in a pizza. However, these work out really well. You can take as big or little of a bite as you want and don’t need to worry about an entire disc of pepperoni flopping out. Or maybe you can bite into your calzones without this happening. Either way, DP dough is very good for people who like neat food, or people like me, who are absolute slobs when they shovel food into their mouths and end up with a good portion on their clothes after eating.
Kristi Gustafson from the Times Union was really excited to see them in town too, as we heard from Steve Barnes.

But seriously, this stuff is good. I have no other way to say it. The cheese has just the right amount of chewy-ness and melty-ness with absolutely no leaking. The teensy topping bits really spread evenly and give you a nice flavor all throughout your calzone.

They also come with a side of tomato sauce to dip in, which tastes ok, but nothing to really write home about. But then again, I don’t really eat ketchup or dip things in tomato sauce, so… yea.

We’ve also tried a bunch of calzones already! And at $5.99 each, they’re pretty affordable too. They all taste freaking GOOD! So far it’s been the Maui Wowie, Ham Zone and Falling Rock Zone. Oh, god, I really shouldn’t eat any of them as much as I want to. But they seem a smidge smaller than the ones every other pizza place around here sells, so I’m hoping they’re, uh, healthy. I can’t even describe them coherently – just go try one! They’re all freakin goo-oood! I haven’t found one I don’t like yet, but I’m sure there might be one or two. And let me know how the steak ones are if you beat me to it, cause I’m borderline afraid they’re like steak-ums.

But then again I’m really tempted to grab Albany John and eat another one tonight, even though our food from the CSA farm share thing is really piling up.If anyone has a good idea on how to use up a lot of scallions, please let me know. I really want to make scallion pancakes, but feel like I should at least pretend that I’m making something close to healthy with them.