3c. Hard Red or White flour (340 g)
1 1/4 tsp. salt (9 g)
2 tsp. instant yeast (5 g)
2 T. honey (40 g)
2 T. olive oil (28 g)
3/4 c. + 2T. water (195 g)
This is a 2 day recipe but it's very easy
About 1/3 cup for each calzone the recipe makes 8 calzones. Hint: make sure your filling is on the dry side or it will ooz out of the dough while baking. Use a filling that is already cooked, like leftover meats and vegetables. Breakfast could be scrambled eggs, bacon, peppers and cheese. You could use baked apples with cheese for desert calzones. What ever you have in the fridge that needs to be used be creative.
Put the dry ingredients flour, salt and yeast in a bowl. Using a large spoon, or your mixer with the paddle attachment mix together. Next combine all the liquid ingredients; honey, olive oil and water .Pour the wet ingredients over the dry and mix until combined. It will feel very tacky. Let the dough rest for 30 minutes.
After 30 minutes knead the dough again, until you can achieve a window pane, it should be about 5 minutes with your dough hook or a little longer by hand. Put a few drops of olive oil on the dough so it will not dry out and put into a plastic bag for 30 minutes on the counter. Then put the whole thing into the refrigerator for about 18 hours.
Remove the dough from the refrigerator and cut into 8 equal pieces. Roll each piece into a circle about 7 inches in diameter. With a scoop or 1/3 measuring cup, scoop the prepared room temperature filling of your choice into the center of the dough. Now if you are adding cheese no more than 1 T. per calzone or it will ooz out during baking.
Fold the dough over and crimp the edges with your fingers or a fork. Cut a slice in the top so the steam will escape during baking.
Bake: 20-25 minutes until golden brown
Oven Temperature: 350 degrees