1 package active dry yeast
1 cup warm water (110 degrees)
pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
2 1/2-3 cups flour
Pizza Sauce
**Typically, I make this sauce and freeze it in 1 cup measurements in Ziploc bags. I just pull out a bag or two when I make pizza. For the calzones I only used 1 cup for 4 of them. This sauce makes about 6-8 cups.
3-15 ounce cans tomato sauce
1-6 ounce can tomato paste
1/4 cup olive oil
1 cup chopped onions
1 ounce minced garlic
2 tablespoons fresh parsley
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
- Saute onions and garlic in olive oil. Add remaining ingredients, simmer 2-3 hours.
Fillings:
Anything you like!
Examples:
pepperoni, sausage, olives, mushrooms, peppers, basil, cheese etc.
Directions:
- In a bowl, combine yeast, water and sugar, stir well and let sit for 5 minutes.
- In a stand mixer, combine the salt, olive oil, 2 1/2 cups flour and yeast mixture.
- The dough should be slightly sticky to the touch, if it is too sticky add flour in 1/4 cup measurements until it is the right consistency.
- Using the dough hook attachment, mix dough in stand mixer on low speed for 5 minutes.
- Spray a bowl with non-stick spray, add dough and cover with plastic wrap.
- Let sit for 1-2 hours.
- Preheat the oven to 475 degrees.
- After the dough has risen, divide it into 4 even balls.
- Transfer to a lightly floured surface and roll out into 4-8 inch circles.
- Place sauce, filling and cheese in the center of 1 side of the circle, then fold dough over the filling.
- Crimp edges together with your fingers and/or a fork until the edges are sealed.
- Cut a small slit in the top of the calzone.
- Cook on a preheated pizza stone or a baking sheet for about 15 minutes, or until lightly browned.
