PREPARE THE CALZONE DOUGH (choose 1 option only)

Option 1: For Store Bought Premade Pillsbury Pizza Dough

• If using Pizza Pan: Sprinkle out some corn meal on the pizza pan and unroll out the dough into the pan.

  If using Pizza Stone or Pizza Steel: Sprinkle out some corn meal on the counter and unroll the pizza dough on top of that.

Option 2: For Homemade Calzone Dough in Bread Maker

• Make the dough: Add the dough ingredients (all in order, liquids first) to the bread maker and set it to "dough" setting. It will be done usually in about 2 hrs. Follow only one of the following options.

  Pizza Pan Option: Sprinkle out some corn meal on the pizza pan, place the dough in the center. Lightly oil the top of the dough and gradually keep pressing it outward to fill the entire pizza pan. Any excess dough can be used to make a border, or it can be cut off and discarded.

  Pizza Stone or Pizza Steel Option: Sprinkle out a good amount of flour on the countertop workspace and hand press outward (or roll out) the dough (and turn over as needed) to about 14"-16", circular or oval in shape. Add plenty of flour as needed.
  1 cup water, 1 tbsp sugar, 2 tsp salt, ½ tsp garlic powder, 2 tbsp olive oil, 2½ cups bread flour, 2½ tbsp vital wheat gluten, ½ tsp active, dry yeast

PREPARE THE OVEN

• If using a pizza stone or steel, insert it in the oven now at mid-shelf. Preheat the oven to 450^oF.

MAKE THE CALZONE

• If using sausage, cook it, and drain oil.
  1 lb pork sausage
• Use a hand mixer to combine all the Calzone Interior Ingredients in a mixing bowl. If using pepperoni instead of cooked sausage, do not add pepperoni to mixture.
  1 lb pork sausage, 3 cups mozzarella cheese, 1 cup ricotta cheese, 3 tsp minced garlic, ¼ tsp Red Cayenne Pepper, ½ tsp Ground Black Pepper, 1 tbsp oregano, ½ tbsp basil, ½ tbsp rosemary
• If cooked sausage was used: Staying on ½ side of rolled out dough, add and spread out Calzone mixture.

  If pepperoni is used: Staying on ½ side of rolled out dough, lay out pepperoni slices, followed by spreading out Calzone mixture, and finishing with top layer of pepperoni.
• Fold the empty ½ side of the dough over to cover the filled (other ½) side. Firmly press the edges downward to seal together. Use water as a sealant, if needed.
• Apply the exterior toppings. Brush the top with olive oil and sprinkle on the parmesan cheese.
  2 tbsp olive oil, ¼ cup parmesan cheese
• Cut about 4-6 distributed, deep slits across the top.

BAKE THE CALZONE and Serve

• If baking on a Pizza Pan: Put the pan into the oven.

  If baking on a Pizza Stone/Steel: Sprinkle some cornmeal onto the pizza peel and scoop up the Calzone from the counter workspace. Transfer it onto the stone/steel in the oven. See the blog article for details of 2 transfer methods.
• Bake 18-22 minutes, until light-medium brown. Remove from oven and wait 5 minutes before cutting into 12 pieces for serving.