Everyone thinks making pizza/calzone/breadstick dough is hard, but it ISN'T !!With just a little planning (time to allow dough to rise) You can make thin crust/thick crust pizzas, calzones (baked Italian "sandwiches") & breadsticks. This dough is versatile and easy, it makes 3 med pizzas or 4 calzones, make a double batch and freeze half before allowing to rise !
1Mix water, yeast and olive oil and garlic ... set aside
(as it sets it will start to foam ... this is a GOOD thing )
2Combine cornmeal and flour.
add remaining spices. mix well
3Add yeast mixture after it has foamed and to flour mixture.
Mix well . Knead a few times .If really sticky use additional flour sparingly.
4Place in well oiled (olive oil) bowl, turn to coat top of dough.
Cover with a damp tea towel and put in a warm place to rise.(kitchen counter is fine )
5When doubled in size (the warmer the quicker it will double ) cut dough into portions appropriate for use and pat into desired shape ie :round for pizza, calzones, rectangles for breadsticks etc...
6for pizza, prick dough with fork, top with desired toppings (flat items on bottom, raw meats on top)
Bake in preheated 450* oven for 20-35 min until bottom is golden brown. Let rest for 5 min before cutting (this will help the toppings to stay on when cutting )
7For calzones, place dough on oiled cookie sheet , top 1/4 with desired toppings (You MUST COOK raw meats first ) fold over using a little water to seal seam, fold seam and press WELL. Brush with well beaten egg. Cut vent hole on top and bake in a preheated 450* oven until golden on bottom of calzone. approx. 20-40 min depending on size.
8NOTE : If dough is too "springy" when forming , cover and let rest 5 min.