One of my favorite Italian-American cookbooks is Lidia Bastianich's Italian American kitchen. The pizza dough recipe in there is fairly simple - the ratio seems to work really well in my kitchen as well as hers.
Dough recipe (for pizza and calzones)
based on recipe by Lidia Bastianich
- Dissolve 1 tsp yeast in 1 cup warm water in bottom of mixing bowl with paddle attachment.
- After yeast has bloomed add 1 tablespoon each honey and olive oil (my addition, for flavor)
- Combine 2 tsp (or up to 1tbsp) salt with 3 cups flour. Sprinkle dry ingredients over wet ingredients
- Mix until combined.
- Switch to dough hook. Knead for 10 minutes in machine.
- Move dough to an oiled bowl. Cover top loosely with a damp towel. Let proof until doubled about 2 hours.
- Separate into smaller balls of dough for individual pizzas or calzones.
- Let proof again in refrigerator for 8-24 hours.
- Allow this to come to room temperature before stretching for pizza or calzones.
Cheese calzone filling (for one calzone)
- 1/2 cup fresh ricotta cheese
- 2 generous slices fresh mozzarella
- 1/4 cup pecorino romano
- one slice mild provolone
- Stretch dough into a circle
- Put above filling into half of calzone
- Fold half over top of filling.
- Fold edges over each other to prevent filling from leaking out.
- Bake at 450deg (convection if you have it) for 12-15 minutes, or until browned.
Served above with garlic wilted kale and a simple tomato salad.