Calzone

By arthurlemay

Ingredients

• 1 envelope (1/4 ounce) active, dry yeast
• 1 cup warm water (105 to 115 degrees)
• 1/4 cup olive oil
• 2 1/2-3 cups King Arthur flour, sifted
• 1 1/2 teaspoons salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 450 degrees.

Sprinkle yeast over warm water. Let stand for 5-10 minutes.

Hand Method:

In a lage bowl, mix flour and salt. Add yeast mixture. Stir until well blended. On floured surface, knead 8-10 minutes (Add more flour if needed).

Food Processor Method:

Mix flour and salt in the processor. With machine on, add yeast mixture. Process until dough is smooth and cleans side of bowl. On floured surface, knead briefly (add more flour if needed).

Place dough in a lightly oiled bowl. Cover and let rise for 1 hour or until at least doubled in volume.

Punch dough down and turn on to a lightly floured surface. Divide into four equal pieces. one at a time, roll out into four ten inch circles.

Wrap dough in kitchen towels and plastic wrap and rest for 30 minutes.

When filling is added (see calzone con salsicca, calzone margherita or calzone siciliano filling recipes), bake on lowest rack of oven for 15-25 minutes (depending on filling chosen)