CALZONES

Steps:

• For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes. Turn the dough out onto a lightly floured work surface and fold over itself several times. Form dough into a round and place in an oiled bowl (olive oil), turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes up to 3 hours). Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 pieces about the size and shape of package or Jimmy Dean sausage. Roll them up individually with over-sized pieces of plastic wrap - they will continue to grow in the fridge. Place in the refrigerator overnight to 48 hours. When ready to cook, remove from fridge and allow warm to room temperature (about 15 minutes). Cut each piece into 2 or 3 pieces ending up with a ball of dough about the size of a billiard ball. Sprinkle the rounds lightly with flour, knead a few more times by folding over and over. This will relax the dough, making it easier to stretch. In the meantime pre-heat the oven to 450 - 500 degrees and prepare your fillings. Using a pizza stone is the best. For Calzones: Flour your work surface and roll out the dough until approx. 9 - 10 inches in diameter (very thin). Sprinkle a little cornmeal in another area and place the dough on it. Spoon a 2-4 tablespoons of the tomato sauce in the middle, making a spot about 4 inches long a 2 inches wide. Sprinkle some basil on the sauce and layer up with the sliced olives, pepperoni, mushrooms. Top with a hand full if mozzarella cheese (Additional some of the 3 cheese blend, if used). Brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Make a half twist with each 1 inch fold in the dough to make a tight seal. Cut a few slashes in the top to allow steam to escape during baking and brush top, sides and the sealed edge with egg wash. Grate a small amount parmesan cheese on the top of the finished calzone. If you have a pizza peal, sprinkle a little cornmeal on it, line up two or three finished calzones a slide them onto the pizza stone. In about 15 to 18 minutes they should be mostly golden brown and ready to take out. Allow to cool for at lest 5-10 minutes before eating. Variation - fill with BBQ meat, ham & cheese, spinach & cheese or even fruit (we like cherries) and top with powdered sugar like an empanada.