1 1/2 cups warm water
1 tsp active dry yeast
1 tsp sugar
4 cups all purpose flour (can also substitute 1/4 cup whole wheat for white flour)
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp garlic powder
1/3 cup olive oil, plus more for oiling bowl
In a small glass bowl, add the warm water and sprinkle in the yeast. Let sit for 5 minutes. Add the sugar and stir.
In a large stand mixer with the dough hook attachment, add flour, salt, Italian seasoning, and garlic powder. Turn on low to mix in spices. Slowly drizzle in the olive oil. Add the water/yeast mixture and mix on medium speed. Let the mixer kneed the dough until it becomes smooth and elastic, about 5 minutes.
Drizzle some olive oil into large glass or metal bowl and use your hand to rub all around bottom and sides. Form the dough into a ball, add it to the oiled bowl, and turn to oil on all sides. Cover with a damp kitchen towel or tightly with plastic wrap and place in a warm area until doubled in size, about 1-2 hours.
Preheat oven to 450 degrees. Sprinkle some corn meal onto a large pizza pan or baking sheet.
To make calzones, pinch off a piece of pizza dough and roll into a ball. Spread flour on a work surface and roll dough out into a large circle, being careful not to roll too thin.
Set out all your toppings, and let your family pile them up on their individual calzone. Place toppings on 1/2 of the dough, leaving a 1/2 inch border.
The toppings we used this time were:
cooked Italian sausage
Fold the empty side of pizza dough over the toppings. Roll the edges up and pinch together to seal, using your fingers like you would for a pie crust. Sprinkle top with Italian seasoning and garlic powder, if desired.
Use a spatula to transfer to prepared baking sheet. You can even use a paring knife to carve your initials into the top so they don't get mixed up.
Bake for 12 minutes, or until crust is lightly browned. Serve with a side of marinara for dipping. Enjoy!