How to Make a Real Pizzeria Style Calzone. Recipe by Mary

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Ingredients

1 cup of warm water
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of sugar (to feed the yeast)
1 teaspoon of salt
1 teaspoon of yeast
Preparation:
Put warm water (80 to 110°F) into a bowl. Add salt and sugar and mix with a spoon. Add
yeast, mix and let it sit for about 10 minutes. If the water is too warm, it will
kill the yeast; too cold, and it will not awaken.
Start mixing, with a fork, by gradually adding flour and olive oil. Once it is too
thick to mix by fork, remove to a floured, wooden board; start kneading by hand.
Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add
water bit by bit until if forms a smooth ball. If your dough feels more like batter,
it is too wet and you need to add flour bit by bit. If you need to add water or flour,
do it by small amounts; it is easier to fix too little than too much.
Coat the dough with olive oil, place it in a large bowl and cover it with a clean,
cotton towel. Let the dough rise for about an hour at room temperature, then punch it
down, so it deflates. Let it sit for about another hour. If you want to use it the
next day, put it in a refrigerator wrapped in plastic wrap.
Put the dough on a lightly floured surface; a pizza peel (wooden board with a handle)
is easier for transferring the pizza from surface to surface. Put a bit of flour on
your hands; using the balls of your finger tips and hands, make it into the shape of a
circle by stretching it out from the center outwards. If you’re having a problem
stretching the dough by hand, se a rolling pin until the dough is about 1/4" thick.
The average size of the pizza will be about 16” which can be transferred to a pizza
pan or stone. You get better results when you use a pizza baking stone. The pizza
stone should be preheated to 450F for an hour prior to baking, and should be placed in
the middle of the oven.
Spread out evenly about 1-1 ½ cups sauce; then add favorite toppings such as cheeses,
meats and/or cut up vegetables.
The oven should be preheated to 450F. Bake for 20-25 minutes; the crust should be
browned, but not dark. Remove from oven, use a pizza cutter for easy slicing up and
serve. Makes 8-10 slices, depending on how its cut up.
Step #2 - Sauce
Homemade Sauce Using Canned Tomatoes:
http://www.comfortcookadventures.com/2011/01/influencing-your-cooking-style.html
Homemade Pasta Sauce
Ingredients:
1 large onion, diced
3 Tbsp. garlic
3-28 oz. cans crushed tomatoes
1-28 oz. can diced tomatoes
1-12oz. can tomato paste
2 Tbsp. dried basil, crushed
1 Tbsp. each dried oregano, thyme and marjoram, crushed
1 tsp. ground black pepper
4 Tbsp. grated parmesan cheese
Preparation:
Add all listed ingredients into a 6-qt crock pot (previously sprayed with non-stick
spray); mix thoroughly. Set on low heat; let the sauce cook for 8 hours.
Yields about 14 cups.
Notes:
This recipe can be made on the stovetop, but should be stirred every 1-2 hours to keep
sauce from sticking and burning on bottom of pot.
The long cooking time allows for the sauce to become richer and thicker. If a thinner
sauce is desired, cut the tomato paste by half, leave out the diced tomatoes, and cut
cooking time in half.
Besides serving as a pasta sauce, this can be used as a dipping sauce for fried foods,
or as a pizza sauce.
If making a meat sauce, brown 2 lbs of lean ground beef mixed with 2 Tbsp garlic
powder. Only use 2-28 oz cans of crushed tomatoes, instead of 3. Only cook the sauce
for 6 hours, instead of 8.
Meatballs:
http://www.comfortcookadventures.com/2011/03/full-moons-and-meatballs.html
Meatballs
Lean ground beef (90% or more) is best for meatballs, since they are finished off
meatball sandwiches (subs, heroes, grinders, or whatever they are called in an area).
Ingredients:
4 lbs. lean ground beef (90% or more)
2 lbs. ground pork
1 ½ cups Italian seasoned dry bread crumbs
1/8 cup Italian seasoning mix
¼ cup grated parmesan cheese
2 Tbsp. minced garlic
1 cup diced onion
¾ cup milk
2 eggs, beaten