Calzone (or Pizza) Dough
Credit: The Essential New York Times Cookbook by Amanda Hesser
3/4 cup lukewarm water
2 teaspoons active dry yeast (not rapid-rise)
1/4 cup rye flour
1 tablespoon whole milk
2 tablespoons olive oil, plus more for greasing the bowl and dough
1/2 teaspoon salt, if desired
Approximately 1 3/4 cups unbleached all-purpose flour
1. Put 1/4 cup lukewarm water in a small bowl. Add the yeast and rye flour. Stir to blend. Let stand in a warm place for 20-30 minutes. (This mixture is called a sponge.)
2. Put the milk,olive oil and salt, if desired, in a larger bowl and add the remaining 1/2 cup lukewarm water and the sponge. Using a wooden spoon, stir in 1 3/4 cups all-purpose flour.Turn the dough out onto a lightly floured board. Knead for 10-15 minutes.The dough will be soft and slightly sticky. Work it with quick, light motions. Add as little flour as possible, but work the dough until it does not stick. A soft, slightly moist dough will make for a crispier crust.
3. Lightly brush the inside of a large bowl with olive oil and add the ball of dough. Lightly oil the surface of the dough. Cover with a towel and set in a warm place (approximately 90 to 110 degrees). An oven heated by a pilot light can be used, but it must not be too warm. Let the dough rise until almost doubled, about 2 hours.
4. Punch down the dough. Shape it into a ball, return it to the bowl, and let rise once more, about 40 minutes. It is now ready to use.
*Use for Chez Panisse Calzone