Calzone is a delicious pizza pocket.
It is quite literally a folded over pizza. I trust most of you are aware of it. Well, it is quite simple to make and that is what I will show you in this video. We are doing a quick version this time, using no preferment. This recipe makes 3 large calzones. Multiply the amount of ingredients to make more.
No, this is by no means an authentic Italian version, but it is just as delicious. Apparently in Italy they add the tomato sauce to the inside of the calzone or even on the top before it goes in the oven. Serving it on the side is an Italian-American thing. I like all versions and I am not too fussed about it. Make it the way you like it. Use your favourite fillings and enjoy.
Watch the video down below for detailed instructions.
For the dough –
350g (12.3oz) strong white bread flour
10g (0.3oz) wholemeal flour
4g (0.14oz) dry yeast or 3x the amount of fresh yeast
7g (0.25oz) salt
20g (0.7oz) olive oil
220g (7.75oz) cold water
To learn more about dough temperature control click here.
For the filling –
250g (8.8oz) ricotta
210g (7.4oz) pepperoni
150g (5.3oz) smoked ham
100g (3.5oz) olives
50g (1.75oz) parmesan
For the sauce –
1 tin 400g (14oz) good quality chopped tomatoes
5 cloves garlic, crushed
1 small onion, finely diced
Oil, salt, pepper, oregano to season
1 whole egg for brushing
- Make the tomato sauce by sweating down the onion and garlic with a little bit of olive oil for 10 minutes on medium heat. Add the salt, pepper, oregano and chopped tomatoes. Cook for another 20 minutes. You can blend it if you like or leave it chunky. Set aside to cool down.
- Mix the ricotta, olives, black pepper, basil & most of the parmesan. Leave on the side for later.
- In a bowl combine the water, yeast, salt, oil & wholemeal flour. Mix well.
- Add the rest of the flour and mix to a dough.
- Tip the dough out on your table and knead it for 6 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover & ferment for 1 hour.
- Ferment for 1 more hour.
- Divide into 3 equal pieces. Preshape.
- Let the dough rest for 15 minutes.
- Shape into balls once again. Cover and ferment for 1 hour. During this time preheat your oven to 180C (350F) FAN ON.
- Roll the dough out and fill it with your fillings of choice. Brush the edge with egg and seal the dough up. Brush the surface, sprinkle with parmesan and cut a few slits to prevent the loaf from blowing up.
- Bake for around 25 minutes.
- Let it cool down for at least 10 minutes before tucking in. Serve with the tomato sauce at room temperature. Enjoy!
Watch the video here