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1
To Make the Basic Pizza Crust:
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Sprinkle yeast over warm water in small bowl and let stand about minutes.
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3
Combine 2 1/2 cups (303 g) flour, sugar, and salt in large bowl.
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4
Stir in yeast mixture and olive oil.
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Continue stirring until flour is absorbed.
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Stir in remaining flour until a soft dough is formed.
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Dough will be sticky to start with, but after kneading it becomes easer to handle.
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Place dough on well-floured surface and shape it into a ball.
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Place your fingers on top of dough ball, curled slightly, and pull dough toward you; then push it away, using palms of your hands.
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Turn dough 1/4 turn and repeat.
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Knead dough 6 to 8 minutes or until it is smooth and elastic.
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To judge whether dough has been sufficiently kneaded, place it on work surface, pull both ends gently, and release.
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Dough should be elastic and spring back.
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Little blisters of air should be visible just under the surface.
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If dough is sticky, gradually add flour while kneading.
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Do not use more than 3 cups flour, total.
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Shape dough into a ball by pulling sides underneath forming a smooth top.
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Cover dough and let it rest while you assemble the toppings.
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Heat oven to 400F (200C) with rack in lower third.
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Spray a baking sheet with non-stick cooking spray and sprinkle with cornmeal.
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Lightly flour working surface.
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Divide pizza dough into 4 parts.
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Roll each part into an 8-inch circle.
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Spread 1/4 cup (59 mL) pizza sauce over half of each circle.
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Spring 1/4 cup (23 g) cheese over sauce.
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You can add about 1/2 cup (118 mL) additional extras to each calzone.
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Fold circles in half.
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Press edges together and pinch to seal.
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29
After I pinch the edges, I roll them and press again.
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Place on baking sheet and cut several slits into top of each calzone.
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Bake about 18 minutes or until golden brown.
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Cool slightly before serving.
