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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups (8 fl oz) | water | 3 | teaspoons | yeast, active dry | 1 | tablespoon | honey | 1/3 | cups | olive oil | 6 | cups | wheat flour, wholewheat | 1 1/2 | teaspoons | salt | 1/2 | cup | Sauce, tomato chili sauce, bottled, no salt, low sodium | 2 | cup | ricotta cheese |
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Steps
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Sequence
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Step
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| | 1 | Mix together the warm water, yeast, and honey. Let 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 bowl of dough forms. The dough should be well hydrated but not sticky (it should be almost sticky). It it’s sticky, add a little more flour. If it seems to 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 sized 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. Can do any variation of pizza. | | 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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