Connor likes his with ricotta only, William likes a pizza version.

2 c warm water
3 t active dry yeast
2 T honey
3 t salt
1 c whole wheat flour
5-4 c unbleached white flour
Put warm water in a large bowl. Sprinkle in yeast and then stir in the honey. Let stand 5 minutes.

Combine flours and salt in another bowl. Add by the 1/2 cup full to the yeast, mixing with a wisk. When it gets too thick, mix by hand. Knead for about 5 minutes in the bowl then brush with olive oil and allow to rise until doubled in bulk (about 1 hour). Meanwhile prepare your fillings (see below).

Preheat oven to 400°.  Punch down dough and knead briefly.  Divide into 6 equal sections.  Roll out, one by one on a floured surface into circles about 1/4 inch thick.  Arrange filling on one half, leaving a 1/2 inch rim.  Moisten the rim with a little water.  Fold the empty side over the filling and crimp with a fork or turn the edges like a pizza crust.  Place on an oiled baking tray, prick holes on the top of each with a fork and bake for 20 minutes, or until crisp and lightly browned.


Our standard filling:
Saute 1 small onion and 4-6 cloves of garlic.
Add any of the following: chopped vegetables or greens such as spinach, pinenuts, basil or other fresh herbs, vegetarian sausage, breakfast sausage or chicken (browned in olive oil in a separate pan).
ricotta cheese
grated mozzarella

Roll out dough for an individual calzone in a circle. Spread dollop of ricotta cheese on 1/2 the circle, spread a portion of your sauted mixture on top and sprinkle generously with mozzarella. Seal and bake.

William’s Pizza Calzone
pizza sauce
grated mozzarella
pepperoni fried until crispy

Roll out dough for an individual calzone in a circle. Spread pizza sauce on 1/2 the circle, sprinkle generously with mozzarella, top with pepperoni. Seal and bake.


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