I have been obsessed with pizza of late. Seemingly every day for the past week I have been making homemade pizza. The mission has been to perfect thin crust. Bon Appetit’s recipe for “grandmother dough” is my go-to for thicker, chewy crust. But sometimes you just want a quick, crispy crust.
With some free time, I have been experimenting and cooking a lot more. The result is a growing mid section. Each time I made homemade pizza, I ate it pretty quickly. Then, I’d make it again the next day. You know what they say, “Practice makes obesity.”
After pesto and arrabbiata versions, I decided to close the books on pizza and make a calzone. Calzones are simply pizza pockets. You want thinner dough for a calzone than a pan pizza. Tinkering with the amount of yeast, I created a thinner crust, but there is still some work to be done.
- 3c flour (I use 2 1/2 c of white flour and 1/2c of whole wheat)
- 1 cup water
- 2 tsp salt
- 1/2 tsp yeast
- 2 tsp olive oil
This video will get you through the basics of making dough from scratch and how to turn a pizza into a calzone. (Hint: it’s ridiculously simple.)
It’s up to you what to put in the calzone. Feel free to use jarred sauce as a shortcut.
All this talk about homemade pizza has me thinking. Maybe I should go back to my love…burritos.