Pizza Dough:

1. Punch a well into the kg of flour
2. Add warm water, yeast and maple syrup.
3. Once frothy add cold water, olive oil and salt.
4. Knead into a dough and work it for 20 minutes Portion into 15 oz balls for deep dish and 8 for thin crust.
5. Refrigerate overnight in an air-tight container, remove and rest until it’s room temperature.
6. Stretch into cast iron pan with heavy olive oil.
7. Top and bake.

Pizza sauce:

1. Combine ingredients and blend together

Panzerotti:

1. Build all ingredients on half your pizza sink and fold another half over.
2. Seal with a crimp and deep fry at 325 for 2 minutes per side.

Calzone:

1. Build all ingredients on half your pizza sink and fold another half over.
2. Seal with a crimp and bake at 450 for 8 minutes until golden.
3. Brush with garlic butter