Pizza/Calzone Dough

My friend Cynthia made these amazing calzones for my birthday picnic at Vail this year…I’ve never been able to make a good pizza dough, so I was excited to get her recipe.

1 cup of warm water (110* – not boiling or you will kill the yeast) 2.5 tsp Active dry yeast (1 package)
2.5 to 3 cups unbleached all purpose Flour
2 tbsp Olive oil
1/2 tsp Salt

In the food processor, using the blade, place water, 1.5 cups of the flour and yeast and mix. Add the oil, salt, and remaining flour (a little at a time–you may not need it all) and mix.

Place the dough in a lightly oiled 2-quart bowl (i.e. spray with Pam) and cover it with plastic wrap and let it rise until it doubles in size, usually about an hour.

After it has risen, divide it into two or more parts and roll them into balls: For two 12″ pizzas: 2 portions
For four 6″ pizzas, or four calzones: 4 portions
For eight 3″ pizzas: 8 appetizer portions

Cover and let them rest for 15 min. For calzones, roll out into a 12″ circle, top one half with cheese and veggies, and fold the other side over and pinch edges until well sealed. Poke with a fork, and place on a lightly greased pizza pan. Bake at 500* for 20-25 minutes, until it’s golden brown.