Pizza is not widely available in Puerto Rico, so my only real choice is to make my own. What do you think? http://cocinaluis.blogspot.com/2008/05/calzones.html
Your post on Smitten Kitchen's pizza tips prompted this, and while I agree that you can do all of those things, I don't know why you would. A pizza stone, in particular, makes a world of difference. I've had mine for 20 years, and I think it cost me $20. I leave it in the oven all the time.
I make bread, pizza, or calzone at least once a week, and I used to do it by hand, but my trusty KitchenAid takes a lot of the work out of it. My recipe uses 1 kilogram of flour, and that's a bitch to do by hand.
I use all purpose flour and add vital wheat gluten because I can't get bread flour here. I got this tip from an email exchange with Bob del Grosso, who is very generous with his advice.
Dear Don Luis,
The calzone looks great. That's what I think of it!
Yeah. Sometimes I have mixed feelings about what to highlight on Slice. I thought Deb from Smitten Kitchen had some good tips in there, and I know she's always in the kitchen and is a skilled cook, but I didn't necessarily agree with all her pizza advice there. In the old days of Slice, I might have ignored it, but the Slice readership is growing, and I'm sure that beginning pizzaioli might find it useful. You certainly can skip a lot of the stuff that you and I and other more-seasoned pizza-makers do, but that's where I started out on the pizza path. It's only been through years of trial and error that I've learned to use a stone and two to three peels--and settle on a recipe that's good enough that you don't need a rolling pin to roll it out with.
That calzone looks pretty damn good, and I'm sure your pizza pies are, too. I'd say that in my own home-baked pizzas, I've gotten a quality that I'm satisfied enough with. It's certainly to the point that my own pies are better than some I've had in restaurants, and they totally beat chain pizza by a landslide. So doing it yourself in Puerto Rico can obviously yield satisfying results. Though I'm sure you'd like to be able to go out for pizza once in a while.
It was good hearing from you again, Don Luis!
Hasta la pizza, Adam