I am IN LOVE: pottery in action

(plate and calzone by Gary Rith)
So I asked myself what might happen if I took my favorite pizza dough and made it really really thin and laid it out and added sauteed peppers and onions and such and then folded it over and baked it on the pizza stone really hot. You eat it and wonder why you would ever want to have pizza when you could have calzone instead...

Directions? Recipe?????? Really? OK, I can share, even if you don't have a pizza stone in your oven.

Gary's Lazy Calzones--lazy because its easy and full of shortcuts

--In bowl dump half cup water, 2 teasp. yeast, tbs. sugar, stir. Then add 2 tbs. oil, stir. (add some salt if you want, I try not to use much salt)
--Oil second bowl, set aside
--back to the yeast mix--stir in 2 cups flour, add enough water to make a nice looking dough a little at a time, approx a half cup more
---turn out onto floured board or counter, knead knead knead (LIKE CLAY!) until pliable, then set into oiled bowl to rise for 20-60 minutes--it doesn't matter much

--chop up your veggies or whatever--- I sautee my veggies and stuff in oil for 5-10 minutes---mix in a cup spaghetti sauce and set aside, and chop or grate some cheese
--preheat over to 400
--roll out punch down and knead dough---kneadkneadknead, then make two balls and grease a cookie sheet (or make sure the stone is in the over preheating)
--roll out each ball super thin with a rolling pin,(set onto cookie sheet if using cookie sheet) dump in your toppings and cheese, fold dough over, crimp edge with fork, prick, then do the other, then bake until crispy golden brown looking, ten minutes

OH BOY!