Crumble the yeast into lukewarm water along with salt and add oil.
Stir in the flour a little at a time, and knead together to form a smooth and elastic dough.
Divide the dough into 4 equal parts, shape them into balls by tucking the dough under the center.
Let them rise covered to double in size - with a bit of plastic wrap over them.
Sauté onions and garlic in a pot with a bit of oil.
Add peeled tomatoes, sugar, garlic powder, and onion powder and let the sauce simmer for 30 minutes.
The more love and the better sauce.
Finally, add chopped fresh basil leaves and set aside until it's time to assemble the pizza.
Peel and chop onions and garlic. Heat 3 tablespoons of cooking oil and a bit of butter in a pot, and sauté onions and garlic until the onions are translucent.
Then add ground beef and brown it. Add tomato paste and sauté it along with sugar. Then add peeled tomatoes and tomato sauce, broth, and seasonings to the pot, and let it simmer for about 20-30 minutes until the liquid has reduced a bit. The more love, the better the Bolognese.
Season with salt and freshly ground pepper.
Now you have Bolognese. Use the leftovers for the Calzone. Make sure the sauce is cooled down before you add it to the dough.
Roll each piece out into a circle the size of a plate and lift it onto a piece of parchment paper (trim the parchment paper so it doesn't cover the whole baking sheet. You can easily fit two on one baking sheet).
If you don't use parchment paper, put plenty of flour on the table and on your pizza peel when you transfer it to the oven, it can be a bit tricky.
Spread tomato sauce, spaghetti, and Bolognese sauce on one half, but leave about 3 cm of the edge free. Distribute the mozzarella and top with a little bit of Bolognese sauce (Note! Be careful not to add too much filling. The dough can easily tear, so better too little than too much).
Now carefully fold the other half of the dough over the filling. Press the edges together or roll them well with your fingers. You can also use a fork. It's important that the filling doesn't leak out during baking (Tip! If you're feeling extra indulgent, you can roll a bit of cheese into the edges when you fold it - for double the love).
Turn a baking sheet upside down in the middle of the oven and preheat to 230 degrees Celsius (446 degrees Fahrenheit). Slide the parchment paper with the calzone pizzas onto the hot baking sheet or make sure there's plenty of flour on your pizza peel if you're not using parchment paper, and put them back in the oven. Bake for about 12-14 minutes, until the dough is golden and fully baked.
Baking times may vary from oven to oven.
Now you're ready to serve. Top with chili and garlic oil and more of your tomato sauce and a bit of chopped parsley.
Enjoy your meal.
