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1
Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
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2
Roll dough out and cut it in half.
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3
Stir the oregano and basil into the pizza sauce.
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4
Slice the pepperoni.
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5
Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly.
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6
Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
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7
Check the oil temperature and carefully add the pizza pockets.
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8
Cook for 2 minutes, turn over and cook for 1 minute more.
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9
Remove to a paper towel lined plate.
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10
Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
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11
Combine all the dry ingredients in bowl of food processor or stand mixer.
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12
Or if by hand, combine in a medium bowl.
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13
Add the warm water to small glass bowl.
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14
Sprinkle the yeast over and let it sit for 10 to 15 minutes.
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15
Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms.
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16
For food processor, pulse on dough setting until dough is smooth and elastic.
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17
For stand mixer, slow speed until dough is smooth and elastic.
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18
For hand method, knead on lightly floured surface until smooth and elastic.
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19
Form the dough into a ball.
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20
Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
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21
Punch down, and let rest for 5 minutes.
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22
Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas.
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23
Roll the dough into 1/4-inch thick rounds.
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24
Cooks Note: Can be made ahead and also freezes well.
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25
Yield: 2 large or 4 small pizzas or calzones
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26
Inactive Prep Time: 1 to 2 hours
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27
Ease of preparation: Easy
