How to Make a Pizza Peel (Bonus Tomato Pie Recipe)

Marc
In exchange for the pizza peel project, a recipe, from across the river from where you grew up, from a famous pizza “joint”.

Pizza Dough
.1/4 cup light red or white wine, Fiano di Avellino recommended
3/4 cup warm water
11/2 ounces fresh yeast
1 tablespoon honey
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon olive oil for bowl
3 1/2 cups flour

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes before rolling out.

NY PIZZA SAUCE
1 (28 ounce) can crushed Tomatoes
2 tablespoons Olive Oil
1 garlic clove, minced
1small Onion minced
1/2 tablespoon Salt
1/4 teaspoon Pepper
1 teaspoon dried Oregano
1 teaspoon dried Basil (or 2 teaspoons Basil Pesto)
Heat the oil in a skillet over medium heat, add the onion, garlic, and saute for 1 minute, until fragrant and golden. Add the salt, pepper, oregano, and basil and allow to cook for 30 seconds. Add the tomatoes and cook, stirring for one minute. Bring the sauce to a boil, reduce heat, and simmer for at least 10-15 minutes, stirring occasionally. Adjust seasonings to taste. Let the sauce cool before using.

RICOTTA AND HAM CALZONE

1 recipe basic pizza dough
1 cup fresh ricotta cheese
1/3 lb sliced prosciutto or ham coarsely chopped
1/2 pound mozzarella, cut into 1/2-inch chunks
2 eggs
Sea salt and black pepper
1/4 cup grated pecorino romano
Extra-virgin olive oil, for the crust
Pizza paddle
Preheat the oven to 400 degrees F.
Prepare the pizza dough. After the dough has risen, punch down and cut the dough into 2 pieces.
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzareiia, 1 egg, and pecorino romano cheese. Using a wooden spoon, stir the filling until well combined. Set aside.
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Coat the pizza paddle lightly with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers or the tines of a fork, crimp the edges, sealing the calzone.
In a small bowl, use a fork to beat the remaining 1 egg. Using a brush or your fingers, lightly coat the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Place in the oven on a pizza stone or cookie sheet and cook until the dough is cooked through and golden brown on both sides, about 25 minutes.