Decided to try the calzones today and they turned out OK for first go, the only real issue was the dough was a little harder than expected, I was going for more of a chew, but it actually got softer as it rested. I will be making more tomorrow with some tweaks, like less sauce, plus I will add some pork sausage to change up the taste a little. The crust was a little bland so I was thinking about rubbing it with olive oil and sprinkling some Italian mixed herbs over it, do you think that would work?
If anyone knows why my dough was more hard than chewy please let me know.
PS: I only let it rise once for 20 minutes, I'm starting to think that wasn't enough. Is it true the longer you leave it the more chewy it gets?