Pizza and Calzone Recipe
Thank you to Gwen for giving me this delicious recipe

Pizza Dough

1 tsp sugar
1 cup warm water
1 Tbsp active dry yeast
3 cups all purpose flour
1 tsp salt
2 Tbsp vegetable oil

In a large bowl dissolve sugar in warm water. Sprinkle in yeast and let stand for 10 minutes or until foamy. Combine salt and flour in separate bowl.

Stir oil into yeast mixture. Then add some flour, stirring and adding more flour until dough can be gathered into a slightly sticky ball. On a lightly floured surface knead dough for about 5 minutes. Usually I have to add more flour while doing this. I also sprinkle on about 1 tsp each of oregano, basil and garlic powder and knead those spices into the dough.

Options from this point: Make a Calzone or make a pizza.

For a pizza, simply spread the dough out on desired sized pan. You should have enough dough for 2 large thin crust pizzas.

Of for a calzone, cut the pizza dough in half and make two smaller calzones or one big one. The smaller ones are easier to work with.

For both you'll need:

Pizza sauce/tomato paste
Cheese
And anything else you like to put in a pizza
Pepperoni, mushrooms, peppers, etc

For the pizza, just put them on the pizza after spreading the sauce.

For the calzone:

Cut these things up smaller because they need to fit inside the calzone.

Roll the dough out like you would a normal pizza, spread the sauce all over and then sprinkle a light layer of cheese all over. On one half of the calzone put your desired toppings. Then, take the size of the calzone with no toppings and fold it overtop of the other side. Pinch the sides together and fold them over themselves so they won't open.

For both:

Pre-heat the oven to 450 F (230C) and bake calzone for about 10 minutes. I try and keep and eye on it, once the top of the calzone is a golden borwn that usually means it's cooked through. They expand...a lot. For the pizza just make sure the entire crust is cooked, espescially in the center. To get a crispy top, broil it for a couple minutes before you take it out and voilà.

Now what about the sauce

What we have done a couple times is simply use garlic spaghetti sauce, which was OK. But when we were fresh out of that we used a small can of tomatoe paste and added various herbs to it. experimentation is OK. We used one small can for 2 large pizzas, for not-too-saucy-pizzas.