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 kosher salt
1 1/2 tablespoons extra-virgin olive oil
1 egg (for wash)
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. 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.
*i usually place the covered bowl in my oven that is not turned on yet.
Kneading the dough with palm of hand.
Preheat oven to 475 degrees.
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.
Transfer to a lightly floured surface and roll out into 4, 6-inch circles.
Brush circle with egg wash.
Place filling of choice in the center of one side of each circle, then fold dough over filling. Press the the ends closed,I use the tines of a fork.
Brush again with egg wash.
Bake 10-12 minutes, or until well-browned.
Remove from the oven with a metal spatula. I let mine rest but you can serve immediately and burn the roof of your mouth. ☺☺:)