Thursday
D’s night to cook. Football and calzone. Crazy man!
Love the man. Love football. And love his calzone.
Super easy and Oh so yummy…yes both the cook and his creation.
Here’s how:
Put the pizza stone in the oven and crank up the temp. to 520° F. Yes, it’s hot, but to get pizzeria results it has to be. It’s gonna take at least half an hour for the stone to be hot through and the dough to rise.
Make the Dough
proof:
1 pkg (2 1/4 tsp.) active dry yeast in
2/3 cup warm water, with
2 teaspoons raw sugar
Using a stand mixer – blend together:
1 1/2 cups all purpose flour
1/2 teaspoon kosher salt
Turn on the mixer, with dough hook attached. Slowly add the liquid to the dry ingredients. Leave it running on low and walk away from it for five minutes. Turn off the mixer. Drizzle about a tablespoon of good olive oil over the dough. Turn it over and over in the bowl. Cover and let it rise for 20 minutes.
While the dough is rising prepare the fillings. We like sausage crumbled and cooked with yellow onion, pepperoni, some cubes of ham or Canadian bacon, black olives, mushrooms (from a jar) and lots of good quality mozzarella, plus a sprinkling of Parmesan.
After the dough doubles in size, I roll it out, put it on a pizza peel that has been lightly dusted with cornmeal and D takes over from there. Make sure your calzone will move easily before you start loading on the fillings or it will stick to the peel when you want to slide it onto the stone. Talk about a mess!
When it’s loaded, fold it and pierce some stem vents in the top. Slide it into the oven. Watch it and wait again. While you’re waiting warm up about a cup of good marinara sauce for dipping, set up the TV trays, pour the drinks and turn on the game.
Contentment Cottage 