Slice of pizza for every human being on Earth! That’s my motto. With pizza the world is a much better place, right?
When I started making pizza I thought that it was nothing special. That’s because I used to buy frozen pizza dough all the time. But, when I started making my own dough and making my own marinara sauce… oh man, I fell in love! I fell in love hard!
I want to experiment with different toppings for pizza – spinach, egg and ricotta, mushrooms and onions, ham and cheese, marinara and mozzarella, ricotta, garlic and parsley… Endless options.
- 3 – 1/2 cups of flour
- 1 – 1/3 cups of warm water (more or less, it depends)
- 1 packet of dry yeast
- 1 teaspoon of salt
- 1 teaspoon of honey
- 3 tablespoons of evoo
Topping of your choice. Mine was ham, mozzarella, chopped garlic and marinara sauce.
Prep: Sift the flour in a large bowl. Add the salt. Add the honey in the warm water with the dry yeast. Let it sit for 10 minutes. When the yeast is bubbling, add the mixture to the flour. Mix all together first with a wooden spoon and then kneed the dough with your hands. If the dough is dry, add more warm water if it’s wet, add more flour. But remember, always start with less liquid. Kneed the dough until is elastic, for about 15-20 minutes. Or use electric stand mixer. When the dough is smooth and elastic, add the evoo, kneed one last time and let it rise for 1-2 hours.
When the dough was risen, divide it into 4 small balls or 6 if you want baby calzones. Shape the dough with your hands into a circle or use a rolling pin if you want. Put some marinara sauce first, add some chopped garlic, few slices of ham and some mozzarella slices. Fold the top of dough over the topping, press the edges of the calzone with your fingers, shaping the calzone into a half moon and transfer into a pizza stone or baking pan. Bake the calzones in a hot oven for about 15 minutes or until the dough is cooked and golden.