Imagine gracing the streets of Naples with your esteemed presence when you pass by a stand-alone stall selling, what looks like, could it be, pizza? No certainly not, there is too much crust. You approach the stall and overhear the owner’s son describing their food as a pizza turnover. It has all the best parts of a pizza, but it is folded, exposing only the crust to save the toppings from falling away. The only acceptable reaction to such brilliance is to marvel at their invention! A pizza that can be taken to go and eaten on the beach without worrying about the birds plucking away or drawing close for the runaway tomato that fell off.
While the calzone most likely evolved from a folded pizza sold at a cart on the streets of Naples, we are assured of the ingenuity. Stuffing all the toppings inside, converting them to ingredients, retains all the favorite flavors of pizza with greater possibility. Everyone has their sworn by method for eating pizza (e.g. flat, folded, or forked), but the calzone was invented to fulfill a need – eating on the go. Once it is cool enough to dive in (patience has never been more trying) pick up your stuffed dough and test this method for keeping the stuffing inside. Although in theory, it is folded pizza, you are going to want to double check your seal before starting the calzone trials over grandma’s white sofa.
Instructions:
- Begin by making the best simple pizza dough recipe from last July. Once that proves over night (for the flavor) divide into 5 equal portions, depending on your generosity.
- Let each dough section rest on parchment paper for 5-10 minutes.
- If using a pizza stone, place in the oven per manufactures instructions (likely 450-500F).
- Roll or spread it out with your gentle fingers. Toss it like a pizza if you have that skill. Make a large round with the dough about 1/4″ thick – fairly thin but no holes.
- If baking on a baking sheet rather than a pizza stone, preheat the oven at this point to 450F.
- Starting with the sauce, pile in your favorite dry toppings (to avoid adding any more moisture), leaving room around the edge to seal.
- Fold in half, pressing and folding the edges to ensure a solid seal (for the sofa test later). [Suggestion] Use a fork to crimp the edges if the dough is thin enough, otherwise folding the bottom over the top works well.
- Lightly coat in an egg wash and sprinkle italian seasoning on top. Cut 2 slits in the top to ventilate.
- Bake on the parchment paper (with or without a preheated pizza stone) on the bottom rack for 15 minutes.
- Allow to cool thoroughly before devouring with additional sauce if desired.
Food of the Month 
Fun for families.
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