PIZZAAAAA! and Calzones!

I use the same recipe for crust for pizza and calzones: 

Dough - http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html

That recipe makes really alot....Taylor and I usually half it or do like 2/3 if we want a lot of leftovers. I usually do about 1/3 whole wheat flour 1/3 all purpose and 1/3 bread flour. I used to do 50/50 whole wheat and all purpose, but the recipe is right the bread flour makes the crust a little more crispy.

For Calzones - Just make it, roll it out, put filling in (cheese and veggies/meat, no sauce, or very little sauce) fold over, seal, poke holes in top and bake until done (maybe 20-25 minutes at 350/375??)

I've also used this one:

http://www.foodnetwork.com/recipes/homemade-flat-bread-recipe2.html

Which is pretty much the same. I do the same with trying to add more whole wheat but never more than 50% or it gets not as yummy.

Sauce - http://www.foodnetwork.com/recipes/emeril-lagasse/classic-margarita-pizza-new-york-style-recipe2.html

I use this recipe for the sauce....it is really good if you have the time!! For calzones - leave the sauce on the side for dipping. If you do Buffalo Chicken Calzones, cook the chicken, mix with sauces to coat the chicken, then add as filling with cheese and whatever veggies you may want. :)