Ana's Passion - Pizza Calzone

DESCRIPTION

The calzone is a classic half-moon-shaped stuffed pizza from southern Italy, traditionally stuffed with ricotta and salami, in Naples the same preparation takes different names, if it is baked in the oven it takes the name of Neapolitan calzone, if the pizza is fried, it takes the name of fried pizza.
This 32-minute tutorial video recipe includes everything you need to know from making the pizza dough to filling it up, baking it in the oven to the tasting time!

INGREDIENTS

For the dough:
500g bread, double 00 or all-purpose flour (11-12% protein)
325 ml of warm water (1 cup and 6tbsp)
7g instant dry yeast (9.5 g active dry yeast/ 19g fresh yeast)
10 g salt (1 and 1/2 tsp)
1/2 tsp sugar
10 g EVO oil

For the fillings and toppings:
ricotta cheese
salami
mozzarella cheese
basil
pepper
tomato sauce
olive oil
parmesan cheese

PREPARATION

Step 1
Let's start making our dough. Pour half of the flour into the mixing bowl and 325ml warm water. Mix well until completely combined.

Step 2
Cover and let it rest for 15 minutes, this will promote the autolyse technique.

Step 3
After 15 minutes add the rest of the ingredients, 7 grams of instant dry yeast, sugar, and oil. Gradually add the remaining flour and add in the salt. Mix well until formed.

Step 4
Knead for 10-12 minutes, until smooth and elastic. Knead the dough using the heels of the hands, pressing, stretching, and rolling. Let it rest for 20 minutes.

Step 5
Cut your dough into 3-4 pieces and form it into a ball. Cover again with a damp cloth, or plastic wrap, or put inside the container. Let it rise or ferment for 2 hours or until it doubles the size.

Step 6
Forty minutes before completing the fermentation, start preparing the filling and preheat the oven. Preheat the oven with the pizza stone in maximum heat, 250°C or 500°F for 30-40 minutes.

Step 7
Let's stretch the dough. Calzone dough needs to be thicker in the middle and thinner to the edges (opposite to pizza dough). So let's start to work on the edges. Press the edges then transfer from one hand to another.

Step 8
Spread the ricotta on half of the flattened dough, salami, mozzarella, pepper, basil, and a drizzle of oil.

Step 9
Fold over and seal the edges and press the edges to seal. Let's make 2 holes in the middle allowing the heat or steam to come out.

Step 10
Spread a little bit of tomato sauce with oregano on the top mozzarella, a little bit of parmesan cheese, and some basil.

Step 11
Bake in the preheated oven with a pizza stone for 6-7 minutes or until the crust turns golden brown.

Step 12
Unload the calzone in the oven and put a drizzle of olive oil and some basil.

TIPS AND TRICKS

To bake the calzone on the baking pan, transfer the dough to the lightly oiled baking pan (oiled only half of the pan) and bake in a preheated oven for 10-12 minutes or until the crust is golden.

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