Emeril's Calzones with an added Twist!

These calzones are the best and are oh so easy! A special thanks to my sister-in-law Carrie for introducing us to this recipe that we make at least once a week, we either have calzones or pizza! I take this recipe from Emeril and add a few extra ingredients to the crust and whatever toppings and/or fillings we have on hand and make a tasty calzone or pizza crust! You can add whatever ingredients you'd like to personalize your calzone or pizza to satisfy your taste buds. This recipe is for pizza or calzone crust, follow the directions below, but see the note at the end if you'd prefer to make calzones. Enjoy and in the words of Emeril, "Bam!"This recipe makes four large calzones, one is the size of the one in the picture.

Pizza and Calzone Recipe

From Emeril Lasgasse

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil 

**I also add chopped basil, sundried tomatoes, and minced garlic to my dough for extra flavor-BAM!

Pizza Toppings or Calzone Fillings Suggestions

** Please note these are just suggestions, put whatever toppings and/or fillings that you prefer. **

Mozzarella cheese

Feta cheese

Olives (whatever kind you prefer)

Tomato paste (for calzones)
pizza or tomato sauce (for pizzas)

artichokes

pepperoni or sausage

zucchini

eggplant

tomatoes

basil

sun-dried tomatoes

garlic

Directions

1. In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate.

** I also add the sun-dried tomatoes, garlic, and basil at this point.**

2. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

3. Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.

FOR PIZZA CRUST: (See note below for calzones.)

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls.  Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice.

Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

For Calzones:

Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles.

Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking.

Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.