Categories: Made

Ingredients

• 2 cups warm water (105 to 115 degrees)
• 3 tsp. active dry yeast
• 1 tbs. honey
• ⅓ cup olive oil
• 6 cups white whole wheat flour
• 11/2 tsp. salt
• 1/2 cup pizza sauce
• 8 ounces mushrooms, sauteed
• 1 cup grated mozzarella
• 1 cup ricotta

Directions

1. Mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.

2. In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.

3. With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.

4. Divide the dough. If you want large (10 inch by 5 inch) calzones, make 4 evenly sized balls. If you want smaller, individual size calzones, make 8 balls. Cover the dough and let it rise for 20-30 minutes.

5. Preheat the oven to 425 degrees and grease 2 cookie sheets.

6. Roll out each piece of dough into a circle ⅛ inch thick. Top the dough with sauce, mushrooms, and cheese. You could also do a Hawaiian version with ham and pineapple, a pesto version with pesto and sundried tomatoes, or a mixed cheese version. Anything you would put on a pizza is fair game.

7. Fold the dough in half and pinch down the edge on one side. You don’t want a thick section with two layers of dough. Pierce the dough with a fork once or twice.

8. Bake for 15 to 20 minutes, until the dough begins to turn brown. Let the calzones sit for a few minutes before cutting. Enjoy warm or at room temperature.

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