I have been making calzones for a while, with a slightly different dough recipe, but what interested me in this recipe was the style of folding the dough...its very pretty.
My dad (who has logged years at a NJ pizzeria) said to avoid the sauce leakage visible in my picture is to keep the gaps at the top (or don't have any).
This recipe makes 2 GIANT calzones. Mine was enough for 3 meals, and the boyfriend's was enough for 2 for him.
1 tbs sugar
1 tsp garlic salt
2.25 tsp active dry yeast (aka 1 packet)
3 tbsp extra virgin olive oil
1C + 2.5 tbs warm water
Sauce & pizza toppings of amount and variety that suit your tastes!
to brush on top before baking
4 tbs butter, melted
2 tsp garlic salt
- Preheat oven to 375 degrees.
- In large mixing bowl fitted with dough hook (or in a regular bowl and use your hands), combine yeast, sugar, 1C flour, salt, and warm water.
- Mix in remaining flour slowly until dough is soft and not sticky.
- Knead until smooth.
- Let rest for ~30 minutes before using.
- Line 2 baking sheets with aluminum foil.
- Divide dough in 2 and roll each half out into a rectangle on the aluminum foil.
- Put sauce down the middle of the dough (hot dog length).
- Add any toppings.
- Add cheese.
- Cut the dough on the sides at about 3/4" intervals.
- Alternating sides, overlap dough strips to make a braided look on top. (Don't pull too tight because then your dough will rip and your toppings will ooze out during baking). Leave gaps (if any) towards the top to prevent sauce seapage.
- Combine melted butter and garlic salt.
- Brush top of calzones with butter/garlic mixture.
- Bake 25-30 minutes until light golden brown color appears.