Ingredients

Flour, water, salt, yeast, olive oil, sugar
Volume ratio between all purpose white flour and water is between 2.3 and 3 to 1 with a mean of 2.78:1. Use a ratio of 2.6 to 1 as the default
Use 1/3 to a full package of dry yeast. It shouldn’t matter too much how much you use so err on the loan end
1-3 tsps of sugar for four cups of flour – to taste. Use 1.5 tsp as default.
1/2 Tbsp – 1 tbsp olive oil per cup of flower – to taste. Use 1 tbsp as default.
.375 – .5 tsp salt per cup of flower. Use .5 tsp as the default.
Higher protein flours – like bread flours – or mixes with higher protein flours are better

Instructions

Knead dough in mixer at medium with dough hook.
- Dough should clear the side of the bowl but stick to the bottom of the bowl
- Mix on medium speed – around three to four – until dough forms into a ball
- Pour in all but about a 1/4 cup of water
- Mixer on 2-3 to combine initially
- Mixer on 4-5 for six minutes
- Mixer on 2-3 for six minutes
- Dough should be shiny, silky and in a single ball at the end of mixing. It should snap back when chunks are pulled out
- It’s unlikely you will over knead at home in the kitchen mixer. Pizza dough should have a big crumb so a lot of structure is a good thing.
Let rise for as long as possible. Really a minimum of two hours for good structure but longer is better
Punch down and roll out to pizza shape and then cook on aluminum sheet until dough has structure – about four minutes at most
Put on topping and cook till ready
Cook at 450 on pizza stone
- Should really only need about eight minutes for cooking for thin crust
- If dough is pre-cooked ahead of time do five minutes for dough @ 500 and then final cook on rack at 400 with broiler
Ideally transfer pizza straight to stone from the peel – need lots of corn meal and flour for that. Wet dough make this tough

Really just a folded over pizza with sauce, cheese and goodies go inside
Ricotta will add creaminess to the mix and you want this mixed in with basil and other flavor agents
Need some holes or cuts for steam to get out or you will have a mess
Seal the edge of the calzone with a fork. Make sure to do this tightly or you will have a mess on your hands!
Brush the top with melted butter, egg wash or olive oil to make it pretty
Cook at 375 to get ingredients cooking