Directions

1. For the gluten-free pizza dough, combine the yeast and water in a small bowl. Mix and let sit for 5 minutes
2. Using a stand mixer with the paddle attachment, mix the yeast/water mixture with the flour on low speed for about 1 minute. (Alternatively, you can use a hand mixer with dough hook attachment.)
3. Increase speed to high and mix for 3 minutes. Scrape the sides of the bowl, add the salt, and mix on low for 1 minute.
4. Increase speed to high and mix for 2 minutes. Scrape the sides of the bowl, add the olive oil, and mix on low for 1 minute. Increase speed to high and mix for 2 more minutes. (Final product will be pretty sticky.)
5. Divide the dough into 5-6 oz portions, wrap in plastic, and refrigerate for 8-24 hours.
6. For the Detroit style pizza dough, combine the water, yeast, and about half the flour in the bowl of a stand mixer with the dough hook attachment. Mix for about 5 minutes on low, then cover and let stand for 20 minutes.
7. Add the salt, turn the mixer to low and add the rest of the flour. Let mix on low for about 15 minutes. (Alternatively, you can mix the first step with a spoon then knead by hand for 20 minutes.)
8. Divide the dough into 5-6 oz portions, coat with olive oil, place in an airtight container, and refrigerate for at least 8-10 hours (the longer the better).
9. For the marinara sauce, heat the olive oil in a small saucepan over medium-high heat.
10. Add the smashed garlic cloves to the oil and sauté for 3-4 minutes, until browned. Remove the garlic from the oil and discard.
11. Stir in the tomato sauce and seasonings, reduce heat to medium, and simmer for about 10 minutes.
12. Keep warm until ready to serve.
13. For the calzones with cheese & herb filling, preheat oven to 450°F. If you have a baking steel or stone, place that in the oven to preheat.
14. Combine the cheeses, parsley, garlic, scallions, and prosciutto. Season with salt and pepper.
15. Roll out each dough ball into a 6-7" round. Place on a sheet of parchment paper if using a baking stone or place the dough on a baking sheet if not.
16. Place 3 heaping tablespoons of filling on the bottom half of each dough circle. Paint the edges with a bit of water then fold the top over, press the dough together, and crimp the edges. (Try to create a tight seal to prevent the filling from oozing out while baking.)
17. Brush the tops of the calzones with egg wash and bake for 10-15 minutes, until golden brown.
18. Let cool briefly then serve with marinara and enjoy!
19. For the calzones with supreme filling, preheat oven to 450°F. If you have a baking steel or stone, place that in the oven to preheat.
20. In a medium skillet, cook and crumble the sausage until browned.
21. Add the bell pepper, onion, Serrano pepper and yellow squash and continue cooking until softened. Season with salt and pepper then transfer to paper towel lined plate to drain.
22. Spread the bottom half of each dough circle with a bit of ricotta then add several tablespoons of the sausage/veggie mixture, a bit of shredded mozzarella, some pepperoni, and olives. Paint the edges with a bit of water then fold the top over, press the dough together, and crimp the edges. (Try to create a tight seal to prevent the filling from oozing out while baking.)
23. Brush the tops of the calzones with egg wash, sprinkle with parmesan and Italian seasoning. Bake for 10-15 minutes, until golden brown.