1 recipe basic pizza dough, prepared as described for calzones, recipe follows
2 ounces finely chopped cured ham
2 ounces finely chopped Genoa salami
1 1/2 cups ricotta cheese, drained
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1/4 cup grated Parmesan
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
Cornmeal, for dusting pizza peels
Cornmeal, as necessary, for dusting pizza peel
1 package active dry yeast
1 cup warm water (110 degrees F)
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour, plus more if necessary
For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 475 degree F oven for about 10 to 12 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.
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