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).
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
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.