Calzones

Ingredients

• Hide ingredients for Pizza Dough or two 1-pound packages refrigerated pizza dough 1 Pizza Dough or two 1-pound packages refrigerated pizza dough (opens in new tab) Pizza Dough or two 1-pound packages refrigerated pizza dough
  • 1 ⅓ cups (315g) warm (105° to 115°F) water
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour
  • 2 tablespoons (25g) olive oil
  • 1 ¼ teaspoons salt
  • Cornmeal

  Sub-recipe steps

  1. Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes: 1 ⅓ cups (315g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
  2. Add: 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour; 2 tablespoons (25g) olive oil; 1 ¼ teaspoons salt
  3. Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
  4. Preheat the oven to 500°F. Position a rack in the bottom third of the oven. Place a baking stone or steel in the oven and preheat it for 45 minutes, if using. Or grease 2 baking sheets and dust with: Cornmeal
  5. Divide the dough in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 15 minutes. Prepare the desired toppings (see Pizza Combinations).
  6. One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Or stretch the dough in the air, allowing the weight of the dough to help stretch it out, rotating the dough as you stretch. As the dough gets thinner, drape it over the backs of your hands as you turn it to avoid tearing holes in it. Place each dough round on a prepared baking sheet, or, if using a baking stone or steel, place them on cookie sheets or a baker’s peel dusted with flour. The dough is now ready to be topped and baked (see Pizza Margherita).
  7. Prepare Pizza Dough using only ¼ teaspoon active dry yeast. Once the dough comes together, knead for 3 minutes. Divide the dough in half, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or for up to 3 days. Let the dough sit at room temperature for 30 minutes before shaping, topping, and baking.
• 2 cups any combination of pizza toppings
• 2 cups shredded mozzarella (8 ounces)
• Hide ingredients for Marinara Sauce 1 Marinara Sauce (opens in new tab) Marinara Sauce
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • ⅓ cup olive oil
  • 3 to 6 garlic cloves, to taste, halved or lightly smashed
  • 6 sprigs basil
  • 6 sprigs parsley
  • (½ teaspoon red pepper flakes)
  • Salt and black pepper

  Sub-recipe steps

  1. Combine in a large saucepan and bring to a simmer over medium-low heat: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; ⅓ cup olive oil; 3 to 6 garlic cloves, to taste, halved or lightly smashed; 6 sprigs basil; 6 sprigs parsley; (½ teaspoon red pepper flakes)
  2. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with: Salt and black pepper