-
1
Divide the pizza dough into 4 equal pieces.
-
2
Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
-
3
Place a large saute pan over high heat.
-
4
Add the olive oil and when it is hot, saute the artichoke hearts and mushrooms.
-
5
Season, to taste, with salt and pepper.
-
6
Pour off any excess oil and let the vegetables cool.
-
7
Roll or stretch the dough, 1/4 at a time, into a 9-inch circle.
-
8
Place the dough, one at a time, on a lightly floured wooden peel.
-
9
Brush the circles to within 1-inch of the edge with chili oil.
-
10
For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border.
-
11
Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme.
-
12
Assemble the remaining calzones in the same way.
-
13
Moisten the edges of the circles with water.
-
14
Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal.
-
15
With the backside of a fork, press the edges of the dough to crimp them.
-
16
Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown.
-
17
Brush the calzones with melted butter and sprinkle them with Parmesan.
-
18
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
-
19
In a mixer fitted with a dough hook, combine the flour and the salt.
-
20
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
-
21
(The pizza dough can also be made in a food processor fitted with the steel blade.
-
22
Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
-
23
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
-
24
The dough should be smooth and firm.
-
25
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
-
26
(When ready, the dough will stretch as it is lightly pulled).
-
27
Divide the dough into 4 balls, about 6 ounces each.
-
28
Work each ball by pulling down the sides and tucking under the bottom of the ball.
-
29
Repeat 4 or 5 times.
-
30
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
-
31
Cover the dough with a damp towel and let rest 15 to 20 minutes.
-
32
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
