- Combine flour, yeast, warm water, olive oil in a large mixing bowl. Mix until smooth, then kneed for 3-5 minutes.
While kneeding, roll dough in more flour until it no longer sticks to your hands. Set dough aside for 5 minutes.
- Chop the garlic into very small pieces. Melt the butter in a small pan, and saute the garlic in the butter
until the garlic softens.
- In a skillet, cook the Italian sausages.
- Roll the dough out into a rough rectangle.
- Calzone: Spread the garlic butter on half the dough, then spread the ricotta and mozeralla cheeses on the
same half. Optionally place black olive, sausage, spinach leaves, mushrooms, artichoke hearts, pepperoni onto the same
half. Fold the other half of the dough over the top, and pinch the edges together.
- Calzone: In the pan which had held the garlic butter, place the can of tomato sauce and the oregano and
thyme. Optionally add some sausage and/or mushrooms. Simmer until the calzone is done baking.
- Pizza: Spread the garlic butter on the dough, then the spaghetti sauce, oregano, and thyme. Spread mozeralla
cheese. Optionally place black olive, onion, sausage, spinach leaves, mushrooms, pepperoni onto the pizza. Greek Pizza
is onion, black olive, artichoke hearts, feta cheese. Cowboy pizza has 1/2 cup BBQ sauce mixed into the spaghetti sauce.
- Pizza: If you have kids, let each kid choose the toppings for their slice of pizza. If you pick, they only
want cheese. If they pick, you'll be surprised by what they put on, and the enormous care they will show in placing each
item just so.
- Spread the corn meal on a large cookie sheet, then place the calzone onto the cookie sheet. The corn meal
will keep the calzone from sticking, you don't need to grease the pan. Bake in the oven at about 425 degrees until crust
is golden brown, about 15 minutes.
- Remove the calzone from the oven, and slide it onto a cutting board. Cut it with a bread knife. Serve with
the tomato sauce on the side, to be poured onto the calzone after it's served.
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