I came home from work yesterday to the most wonderful aromas wafting through the house!  Victor was making calzones!  What a treat!

He used Lidia’s pizza dough recipe:

Pizza Dough


1 tsp. active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1-1/2 tsp. salt
Olive oil


Sprinkle the yeast over the warm water (110 to 115 degrees) and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough.

Turn the dough out onto a floured board and knead 5 to 10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1-1/2 hours.

Punch down the dough and divide dough into number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours.

The filling was pure Victor…  Fresh tomato sauce, Italian sausages, ricotta cheese, mozzarella, locatelli…

I tried eating it by hand, but after the first few bites it was eveident that a knife and fork were going to be needed.   The filling was sliding down to the bottom and I was eating really good, crispy crust – but not a lot of filling.

And that’s one of the best things about the dough recipe – it does make a crispy crust.

Victor’s mom just came over for her Sunday visit and we gave her one to take home.  That leaves one to split for lunch.

And right now I’m baking Pumpkin Pies and making Julia Child’s French bread…..

We’re going to eat well today!