Aradia Masche Cauldron Calzones

Ingredient List:

5/6 Cup of Water

4 Teaspoons of Granulate Sugar

1 Teaspoon of Active Dry Yeast

2/3 Teaspoon of Table Salt

4 Teaspoons of Vegetable Oil

120 Grams of Whole Wheat Flour

1 Cup of Unbleached Flour

2 tbsp pizza sauce (and more for dipping)

20 g fresh mozzarella

1 string cheese

Salt to taste

Pepper to taste

Fresh Basil (to taste)

Fresh Rosemary (to taste)

Fresh Oregano (to taste)

For the dough:

In your cauldron, add your water, sugar, and yeast. Mix gently.

Let bloom for a few minutes, until bubbles appear. Add 1 cup each whole wheat and all purpose flour (if you don't have whole wheat, you can make this recipe with only all purpose and it is still quite good!), Vegetable oil, and salt.

Using your dough hook spell, knead the dough until it comes away from the sides of the cauldron and starts to move up your wand. Place in a greased covered bowl in a warm place and let rise until doubled, about 1 hour.

If not ready to make pizza or calzones immediately, refrigerate for up to 3 days. Be sure to bring back to room temperature before going to the next step or your dough will have too much elasticity and be extremely hard to stretch (I made this mistake a while ago so you don't have to!)

For the Calzone:

Bewitch your fire to be extremely hot (500 degrees F or higher if you have a muggle pizza oven or are skilled in a heat protectant charm) with a pizza stone inside. Make sure you have your filling ingredients on hand so that you can move quickly once the dough is on the peel! You will need to sneak into the Herbology greenhouses to get fresh basil, rosemary, and oregano. If you cannot obtain fresh, dried will work.

Mix 2 tablespoons of pizza sauce, 20 grams of fresh high moisture mozzarella torn into small pieces, 1/3 of a string cheese low moisture mozzarella stick torn into small pieces (the rest of the cheese stick is your snack while you wait for this to cook), and salt, pepper, and fresh herbs to taste.

You can also add other filling ingredients if you have them on hand (leftover meatballs chopped into small pieces are delicious!)

Sprinkle a pizza peel with cornmeal.

Stretch 1 serving of dough to a rectangular shape on the peel. Spread the pizza sauce over the center of the dough, leaving about a one inch boarder empty.

Pile the remaining filling ingredients in one corner of the dough.Run a wet finger around the edge of the dough to create a seal. Fold over and crimp with a fork.

Use your dagger to slice vents in the top of the calzone.

Brush with an egg wash (optional) Slide onto the pizza stone and bake for about 15 minutes or until golden brown (time will vary based on heat) Serve with an additional 2 tbsps of your favorite pizza sauce for dipping.