Ingredients:
4 cups of bread flour
2 tbsp sugar
2 tbsp yeast
1 tbsp olive oil
1 teaspoon salt
1 3/4 cup warm water
sliced pepperoni
1 lb bag of shredded mozzarella cheese
1 can San Marzano tomatoes
3 cloves garlic
salt
pepper
garlic powder
parmesan cheese
Italian seasoning
Directions:
Put four cups of bread flour in mixing bowl. Add 2 tbsp yeast, 2 tbsp sugar, 1 teaspoon of salt in mixing bowl. Put paddle on Kitchenaid mixer, and mix dry ingredients on low. Slowly add in 1 tbsp olive oil and 1 3/4 cups of warm water. Dough should slowly incorporate. After a few minutes, remove paddle, and put in dough hook. Mix on low for 10 minutes. Dough ball should form, slightly sticky to your fingers. If it is too wet, slowly incorporate some flour, one tablespoon at a time, into dough as it mixes. If it is too dry, add in a tablespoon of water, one at a time.
Remove dough from mixer, and place in well-oiled bowl. Cover, and let rise for one hour.
While dough is rising, make pizza sauce.
Open can of San Marzano tomatoes, crush with hands, put into blender. Dice three cloves of garlic, add to tomatoes. Add in salt and pepper to taste. Blend until smooth.
After dough has doubled in size, punch down it down to let out air bubbles. Put some flour on your hands, and on the cutting board or counter.
Preheat oven to 550 degrees or as high as it will go.
Take dough ball, and knead into a flat disc on pizza pan. Put Italian seasoning on one side, knead it in, flip dough, and repeat. (You can also add Italian seasoning in with your dry ingredients when you begin mixing, the timing doesn't make that much of a difference.) Spoon pizza sauce onto one half of disc. Top with mozzarella cheese, then more pepperoni, then mozzarella cheese, double-layering it. Fold empty half of disc over onto filling, making half moon shape. Pinch ends closed, double layering.
Sprinkle top of calzone with parmesan cheese and garlic powder.
Place pan into oven, bake for 8-10 minutes or until a nice golden brown.
Remove from oven, let cool for 10 minutes, cut and serve.
Feeds 8-12.
'Small' slice
She's holding up a third section. It feeds four.
4 cups of bread flour
2 tbsp sugar
2 tbsp yeast
1 tbsp olive oil
1 teaspoon salt
1 3/4 cup warm water
sliced pepperoni
1 lb bag of shredded mozzarella cheese
1 can San Marzano tomatoes
3 cloves garlic
salt
pepper
garlic powder
parmesan cheese
Italian seasoning
Directions:
Put four cups of bread flour in mixing bowl. Add 2 tbsp yeast, 2 tbsp sugar, 1 teaspoon of salt in mixing bowl. Put paddle on Kitchenaid mixer, and mix dry ingredients on low. Slowly add in 1 tbsp olive oil and 1 3/4 cups of warm water. Dough should slowly incorporate. After a few minutes, remove paddle, and put in dough hook. Mix on low for 10 minutes. Dough ball should form, slightly sticky to your fingers. If it is too wet, slowly incorporate some flour, one tablespoon at a time, into dough as it mixes. If it is too dry, add in a tablespoon of water, one at a time.
Remove dough from mixer, and place in well-oiled bowl. Cover, and let rise for one hour.
While dough is rising, make pizza sauce.
Open can of San Marzano tomatoes, crush with hands, put into blender. Dice three cloves of garlic, add to tomatoes. Add in salt and pepper to taste. Blend until smooth.
After dough has doubled in size, punch down it down to let out air bubbles. Put some flour on your hands, and on the cutting board or counter.
Preheat oven to 550 degrees or as high as it will go.
Take dough ball, and knead into a flat disc on pizza pan. Put Italian seasoning on one side, knead it in, flip dough, and repeat. (You can also add Italian seasoning in with your dry ingredients when you begin mixing, the timing doesn't make that much of a difference.) Spoon pizza sauce onto one half of disc. Top with mozzarella cheese, then more pepperoni, then mozzarella cheese, double-layering it. Fold empty half of disc over onto filling, making half moon shape. Pinch ends closed, double layering.
Sprinkle top of calzone with parmesan cheese and garlic powder.
Place pan into oven, bake for 8-10 minutes or until a nice golden brown.
Remove from oven, let cool for 10 minutes, cut and serve.
Feeds 8-12.
'Small' slice
She's holding up a third section. It feeds four.