Whisk together all dry ingredients except yeast. Combine wet ingredients and add to the dry mix, reserving some of the water. Slowly mix while adding the dry ingredients. Add more water as needed to achieve a firm dough that can still be spread. Add the yeast and beat on high (with paddle attachment if using a stand mixer) for 2 minutes.
Prepare a baking sheet by lining with foil or parchment paper and spraying with cooking oil. Set aside.
Prepare a clean counter or pastry mat by dusting with gfJules™All Purpose Flour. Divide the dough into 4 separate portions. Scoop one portion onto the counter or mat, rolling in flour to prevent it from being sticky. Pat the dough out into an elongated disc, using the palm of your hand. The dough should be approximately 1/4 inch thick.
Scoop fillings of choice onto the center of the dough (do not mound the fillings high), leaving at least a 1-inch perimeter uncovered by fillings. Using a bench scraper or spatula, gently lift one half of the dough and fold it over itself to form a half-moon shape. Doughs like this one made with my flour are stretchy enough to allow you to pull the dough gently over the fillings; nonetheless, don’t let the dough get so thin that it tears.
Don’t feel like you have to stick to the traditional cheese and pepperoni type fillings; we’ve even made breakfast calzones filled with scrambled eggs!
*Alternatively, to make larger calzones, mound extra fillings in the center of the dough, then cover that dough with another and seal around all four edges, instead of rolling the dough over onto itself to seal. Using this method, the recipe makes two large calzones.
Wet the edges of the dough by dipping your finger in water and rubbing it across the dough edges. Press the edges together to seal, then roll edges up slightly to form a rounded crust, if you like; transfer to the baking sheet.
Brush off the top to remove any excess flour; brush olive oil or mixed egg wash (1 egg mixed with 1 tablespoon water) over the top of the dough to help it crisp and brown. Cut two small slits in the top of each pocket to allow steam to escape (or make your initials!).
Repeat with remaining dough. Cover with a damp towel and let rise for 15 minutes in a warming drawer or oven preheated to 200º F then turned off.
Preheat oven to 425º F (convection) or 450º F (static).
Uncover calzones and bake for 20 minutes. Cooking time may vary depending on the thickness of your crust, but cook only until the dough is lightly browned and crunchy when you knock on it with your finger.
If a larger round calzone was made, cut into quarters to serve; if individual crescent-shaped calzones were made, serve as is or with more sauce for dipping.
This recipe may also be prepared as an Italian “Easter Pie” by lining a baking dish with crust, (be sure to leave enough crust to come up the sides of the pan and fall over the edge to allow a seal with a top crust) filling with desired ingredients, then sealing with another crust on top.
Brush with egg and water mixture, sprinkle with sugar and bake according to above directions; cook times will vary depending on the size of the pan and the depth of the fillings, but bake a minimum of 20 minutes, until the top crust is lightly browned.