The recipe calls for a starter dough. Don't skip this step. It only takes 5 minutes to makes, and the flavor and texture of the dough will suffer if you don't use it.
for the Starter:
1/3 cup + 1 Tbs all-purpose flour
1/4 tsp. kosher salt
1/4 tsp. active dry yeast
3 Tbs cold water
for the Dough:
1/2 cup + 2 Tbs warm water (85 - 95 F)
1 tsp active dry yeast
1 Tbs olive oil
1 2/3 cup all-purpose flour
1 tsp. kosher salt
2 Tbs milk
Chicken, Roasted Red Peppers, & Artichoke Hearts Calzone:
1 lb chicken tenderloins, cooked
1 jar cooked artichoke hearts, drained
1 jar, roasted red peppers, drained, and chopped
Pizza Filling Calzones
8 oz, Pepperoni, sliced thin
1/4 lb frozen meatballs, thawed
1 medium onion, sliced thin and sauteed
1 medium green pepper, sliced thin and sauteed (with onions)
- In a large mixing bowl, whisk together flour and salt. In a small bowl, dissolve yeast in water. Pour liquid over flour and stir with a fork.
- Stir until all flour is incorporated. Mixture will be a stiff, heavy blob. Cover tightly with plastic wrap and let sit at room temperature.
- After fermenting for 15-24 hours, the starter has grown and is ready for the final dough. It's bubbly and smells yeasty.
- Whisk the yeast in warm water (85 - 95F). After foam appears (about 5 minutes), whisk in the oil. In separate bowl, combine flour and salt.
- To loosen the sponge, pour the liquid yeast mixture around the edge. Stir it lightly. The sponge will begin to pull away from the bowl.
- Add dry ingredients to the sponge mixture and stir until allt he flour is moistened. The dough will be sticky and full of lumps.
- It's time to knead. Turn dough out onto floured work surface. Lift and fold half of dough towards you. Flour hands and surface as needed.
- Press down and away from you with heel of hand. Keep hands floured. Give dough quarter-turns; repeat steps 4 & 5. Kead 8-10 minutes.
- Form 1 large ball. Dust with flour. Cover with plastic. Let rest 20 minutes. Cut into quarters. Tuck into 4 balls. Cover and let rise 2 hours.
- After dough has rishe 2 hours, flour surface. Flip 1 ball over (keep others covered). Press dough with fingertips to form circle.
- With both hands at top of dough, grasp the edge and rotate. This stretches the dough. Enlarges to a circle 7-8" in diameter.
- Lay down the dough circle and check for any uneven spots. With your fingers, gently lift and stretch out any thick spots.
- Put dough on parchment-lined baking sheet. Place fillings on half of circle leaving 3/4" clean border at edge of dough.
- Lift edge of unfilled side and pull slightly towards you. This streches dough so you can cover filling to meet edge on other side.
- Press edges to creat seal. Crimping ensures a tight bond between the two edges. Press each indentation twice to really seal it.
- Calzones look better with an egg wash. Lightly brush each one with egg mixture.
- Bake 10-12 minutes in 500 F oven until calzones are golden. Seve with warm marinara sauce