For some time Mike has been wanting to me to do a pizza with a thicker crust, and this was definitely the pizza! I could not find durum wheat or semolina flour to make sicilian pizza dough, so I once again used the breadmaker and my stand-by basic pizza dough.
I saw a recipe for stromboli in the pizza cookbook, but it called for fiery-red pesto which I was definitely not going to do again! (See my post on "Pizza con Pancetta") The recipe gave me inspiration, though, to try and create my own stromboli. My first question was, what is the difference between stromboli and calzone?
I am running out of pizza recipes in Maxine Clark's book, so we are moving on to calzones. This was a very interesting recipe; I would never have thought of putting potatoes in a calzone. I started by making my basic pizza dough in the breadmaker. While it was rising, I heated the pizza stone at 425 for about 30 minutes. I also sliced a Yukon Gold potato very thin with my mandolin. I don't know what it is about Yukon Golds, but we think they are absolutely delicious. It may be partially psychological; the yellow color of the potato makes my mind think " Yummm, buttery and rich!"
Our daughter was visiting us and so for a treat I thought we would revisit the individual little Tuscan pizzas that Mike and I had made a few weeks ago. While the dough was rising I set out capers, anchovies, kalamata olives, sliced red onions, sliced tomatoes, some delicious smoked mozzarella, some regular mozzarella, Parmesan and fresh basil. I divided the dough into four balls, then rolled out each as thin as possible onto parchment paper that had been sprayed with olive oil spray and dusted with corn meal.