Thursday, April 8, 2010


Dough - makes 4-5 calzones
  • 1 cup plus 2 tablespoons warm water (105-115 degrees F)
  • 2 1/4 teasponns (a 1/4 -ounce envelope) active dry yeast
  • a pinch of sugar
  • about 3 cups unbleached flour
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  1. Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.
  2. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not so much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.
  3. Lightly oil the inside of a large bowl. Place the dough i the bowl and turn it over once so that the top and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.
  4. Flatten the dough with your fist. Cut it into 4-5 balls and roll out.

  • Place a small amount of the sauce on half of the dough
  • Sprinkle mozzarella cheese, pepperoni and/or other desired toppings on same half
  • Fold dough over and crimp edges with fork
  • Place calzone on a greased cookie sheet. You may also sprinkle cornmeal on the sheet to prevent sticking.
  • Bake at 350 degrees for 15-20 minutes
  • Heat the remaining sauce in a small saucepan and use for dipping
To thaw dough, remove from bag and separate into individual pieces. You may need to spray oil onto the wax paper or parchment paper to keep it from sticking? The dough was frozen raw and is not cooked. Good luck! =)

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