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1
Preheat the oven to 500 degrees F and place a pizza stone in the bottom of your oven.
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2
(Alternatively, lightly oil 2 baking sheets.
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3
Set aside.)
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4
Place the 4 portions of dough on a lightly floured surface.
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5
Divide the sopressata and salami evenly among 1 side of each of the dough circles.
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6
Top each calzone with 1/4 cup of the ricotta cheese, then divide the roasted pepper evenly among the 4 calzones.
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7
Top with the mozzarella cubes, grated Parmesan and basil.
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8
Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper.
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9
Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along.
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10
Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough.
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11
Transfer the calzones to the preheated baking stone in a preheated oven and cook for 8 to 10 minutes, or until golden brown and dough is cooked through.
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12
Remove from the oven with a metal peel or spatula and serve immediately.
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13
In a large bowl combine yeast with water and sugar and stir well to combine.
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14
Set aside until foamy, about 5 minutes.
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15
Add the salt, olive oil, and half of the flour and mix well to thoroughly combine.
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16
Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little.
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17
The dough should be slightly sticky to the touch.
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18
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky.
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19
Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil.
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20
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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21
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
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22
Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls.
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23
(See note below for calzones.)
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24
Place on a lightly oiled baking sheet and cover with a damp towel.
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25
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness.
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26
Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice.
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27
Transfer to the preheated pizza stone and bake until crispy and golden brown, usually12 to 18 minutes (depending on the toppings and the thickness of the crust).
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28
Remove from the oven with a metal peel or spatula and serve immediately.
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29
Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
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30
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls.
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31
Place on a lightly oiled baking sheet and cover with a damp towel.
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32
Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles.
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33
Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side.
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34
Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking.
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35
Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned.
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36
Remove from the oven with a metal peel or spatula and serve immediately.
