LESSON #10

MAKING A CALZONE STYLE PIZZA

To make two calzones, prepare two dough balls per these instructions for pizza dough recipe.

Roll out two circular sheets of dough, about 14" in circumference and 1/4" thick. Place the first sheet of dough down in the center of a 12" diameter, classic pizza baking pan.

DO NOT trim the excess dough yet.

Place the calzone fillings, see calzone recipe, on one half of the dough sheet.

Fold the remaining half of the dough over the filling and over-lap the bottom edge of the dough with the top edge.

Moisten the meeting surfaces of the dough with a little water and let set. The first calzone should now take up half of the baking pan.

Place the second sheet of dough over the remaining area of the baking pan. You may wish to fill the second calzone with another filling recipe for variety.

As before, fold the top half layer of dough over the filling and moisten the inner surfaces where the top and bottom layers of dough meet with a little water.

Trim the excess dough around the edge of the pan with a pastry knife.

Roll and crimps the seams of the dough pockets with fork or fingers.

Important: Prick the tops of the calzones to vent.

Try decorating the tops of the calzones with a light wash of tomato sauce, or, season with a wash of melted garlic butter.

Bake the calzone for 30 minutes in a 350° F oven.