Calzone Dough

***Freezes well***)
Serves: 6

1 pkg. Rapid-rising dry yeast (2 tsp.)
¾ cup warm water
1 Tbls. Sugar
3 cups flour
¼ cup olive oil
1 tsp. Salt
Egg wash
Cornmeal, for dusting

For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in ¼ cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. Place a pizza stone in the oven and preheat to 400 degrees F. If you don’t have a stone, simply grease a baking pan. Roll or spread the dough discs into 10- inch circles, leave the dough slightly thick so that the filling will not ooze out. Bake directly on pizza stone for 25 to 30 minutes until golden brown.