Calzones

For key visual process steps, refer to the body of the blog post.

Make the pizza dough:

1. Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
2. Give it a stir and set aside until yeast is bubbly and active.
3. Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
4. While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
5. Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little at a time.
6. Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
7. Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.

Shape the dough:

1. Preheat oven to 425°F/218°C.
2. Once the dough has risen, deflate it and divide into 8 equal dough balls on a lightly floured surface.
3. Line two large (18" by 13") baking trays with parchment paper.
4. Taking one dough ball and flatten it out into a 6-7" round diameter.
5. Fill one half of the dough with pepperoni, mushroom and cheese (or whatever toppings you like).
6. Fold the dough over the filling, and crimp around the edges with your thumb or fingers to seal.
7. Place the calzone onto a baking sheet lined with parchment paper, ensuring a little space in between the calzones.
8. Repeat with the remainder.
9. Lightly cover the calzones and leave to rise in a warm location, until slightly puffy.
10. Use a sharp knife to make a few slits on the tops of each calzone.
11. Lightly whisk the beaten egg with a fork and use a pastry brush to brush the egg wash over the surface of the dough.
12. Bake at 425°F/218°C for 18-20 minutes, or until the tops are golden brown.
13. Remove from oven and let cool before serving.