3 c. all purpose flour
1 pkg. active dry yeast and 1/8 tsp. sugar dissolved until foaming in 1/2 c. tepid water
3/4 to 1 c. cold milk
1 1/2 tsp. salt
2 tbsp. olive oil
Equipment: A vegetable steamer plus a pizza baking stone and paddle - the hot baking surface is essential to prevent soggy bottoms.
By hand or machine? Whichever your prefer. I like the ease of mixing and preliminary kneading in a processor, then a final kneading by hand. If your machine is too small for the recipe, process in 2 batches and combine them for the final hand kneading (the ready dough can wait an hour or so). Form the calzones one at a time - they take only 6 minutes to bake.
Measure the flour into the machine (note plastic blade). Turn it on. Add the yeast mixture and 3/4 cup milk, then the salt and oil plus driblets more milk until dough masses as shown. Let rest 5 minutes. Dough has more body after it has rested; process 2 seconds more then turn dough out onto lightly floured board. Knead 50 strokes, let rest 2 minutes, knead 20 strokes more. Dough should be soft and smooth.
Let dough rise in covered bowl for 1 1/2 hours or until doubled in bulk. Turn it out and divide into three. Form gently between your hands into smooth balls, as shown. Cover and let rest 10 minutes. As dough rises, steam and slice sausage, slice and steam vegetables. Place baking stone in oven and preheat to 500 degrees. After dough has rested, roll, toss and twirl a ball into a 12 inch disk; place on your lightly floured paddle.
Leaving a free 1/2 inch all around, rapidly paint surface with garlic oil. Salt lightly. On half the disk, spread in layers half the cheeses, the vegetables, sausage, the remaining cheese, drops of oil and lemon juice. After flipping over the top half and pressing edges of dough together with your fingers, paint with oil. Salt lightly. Slide calzone onto the hot pizza stone and bake for 6 minutes, or until nicely browned.
