I made two calzones, one for me & one for my husband. Mine had pesto, mushrooms, onions, garlic & mozzarella...Paul's had pizza sauce, pepperoni, mushrooms, onions, garlic & mozzarella.
Here is the recipe for the dough, you can use this for delicious pizzas or calzones, whatever suits your fancy!
Recipe courtesy of Annie's Eats, originally from Baking Illustrated
- ½ cup warm water (about 110°)
- 1 envelope (2 ¼ tsp.) instant yeast
- 1 ¼ cups water, at room temperature
- 2 tbsp. extra-virgin olive oil
- 4 cups (22 oz.) bread flour, plus more for dusting
- 1 ½ tsp. salt
- olive oil or non-stick cooking spray for greasing the bowl
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast & let stand until the yeast dissolves & swells, about 5 minutes. Add the room temperature water & oil & stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients & continue to mix at low speed until a cohesive mass forms. Stop the mixer & replace the paddle with the dough hook. Knead until the dough is smooth & elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl & cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls & cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough & keeping the other covered, shape the dough & transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown & cheese is golden brown in spots, about 8 to 12 minutes.
For Calzones: Roll out dough to the desired size & top with desired sauce and toppings on one half of the circle, leaving about a half inch around all sides to ensure a good seal. Fold un-topped half over & pinch/crimp the edges together well so the filling doesn't leak. Brush top with olive oil & bake 12-15 minutes.
Repeat with remaining ball of dough or freeze for later use.