Its not a calzone, its not a Stromboli, its a Dat’lzoli! Fill it with your favorite fillings but we will share how we fill ours

The Sauce:

1 tbsp Fresh oregano leaves

6 Fresh basil leaves

6 cloves Garlic minced

1 medium Onion Diced

1/4 cup Olive Oil

1/2 cup Dat’l Hook Ya green label

28oz canned San Marzano tomatoes

The Dough:

2 cups Cold filtered water (no tap water or super purified. You need some minerals, not the chlorine)

4.5 cups Double zero flour (You will need to order this online. DO NOT substitute any other flour)

1.75 tsp Sea salt

1 tsp sugar

2 tsp Instant yeast

1/4 cup Extra virgin olive oil

cornmeal for dusting

The Filling:

Anything you want! Be creative. We find it best to cook raw vegetables or any uncooked meats before filling. We like diced bacon, Italian sausage, peperoni, diced onion, diced bell pepper, minced garlic, and 4 cheese shredded Italian. Or another variation is same vegetables but the protein is Dat’l Hook Ya blackened chicken

Sauce: Heat a large skillet to medium high and add olive oil. Once oil is heated add the diced onion and cook for 5 min or until clear. Add garlic and cook 1 min. Add tomatoes with juices and Dat’l Hook Ya. In your hands take your fresh oregano (do not use dried) and rub the leaves in your hand. This releases the aromatic oils. Do the same with the basil (again no dried stuff) and add to the skillet. Simmer on low heat for 25min until its thickened with frequent stirring. Place into a blender and blend until a good sauce consistency, but not to thin.

Dough: Place all dry ingredients (except corn meal) into a bowl and mix thoroughly. Add olive oil and mix. DO NOT add olive oil with water at the same time. Add cold water and mix. Once mixed it will be a very rough consistency. Remove from bowl and knead. Watch some YouTube videos how to knead dough as its critical to properly knead for 5 min to get the glutens in the dough just right. Add additional water and flour as needed to get a smooth dough. Once proper consistency, spray the inside of a bowl with Pam and add the dough. Spray the dough with Pam as this will keep it from drying out. Wrap in loose cling wrap and place in a bowl. Place into fridge overnight at minimum. Day 3 to 5 are 100% better!

The Build: Preheat oven to 475 degrees with a pizza stone inside. Heat the stone for 45 min at the least. Cut a billiard ball size of dough, add cornmeal onto surface, place the dough on cornmeal and spread to a 12 inch pie. To half of the pizza with staying 3/4 inches away from the edge add sauce and your favorite filling, finish off with shredded cheese of your choice. Once you have the sauce and filling on half the pizza dough, fold over the other half to make a calzone shape. Press edges firmly until they are stuck together. Using a basting brush, coat the top only in olive oil. Cut 4 one inch slits on the top to release steam. Place on pizza stone in oven at 475 degrees for 15min. You will love Dat’lzoli!