Calzone (literally "trouser leg") is a turnover made from pizza dough, usually filled with cured meats, cheeses and often herbs. So that the flavours and textures of dough and the filling may be appreciated, the calzone shouldn't be overstuffed. A calzone is delicious served hot or at room temperature, which makes it a practical picnic food.
I took this recipe from Nick Malgieri's "How to Bake", and slightly changed according to my taste.
Ingredients for making the dough:
makes one 30 cm calzone
1 1/2 cups unbleached all-purpose flour (I prefer strong white bread flour)
1 tsp salt
2/3 cup warm tap water
1 sachet easy bake yeast (7 g)
1 tbsp extra virgin olive oil
extra olive oil for greasing
Ingredients for making the filling:
3-4 slices of Proscuitto ham
2 tbsp red bell pepper, finely chopped
3 tbsp black olives, chopped
3 tbsp semi-dried tomatoes, chopped
100 g baby Mozzarella, torn
grated Parmesan or Grana Padano for sprinkling
seasoning to taste
Method:
In a mixing bowl stir the flour and salt to combine.
Make a well in the centre.
Measure the water and pour it into a small bowl, whisk in the yeast, then 1 tbsp of the olive oil.
Stir the liquid mixture into the well in the flour and stir with a rubber spatula to form a soft, sticky dough.
Rinse and dry the bowl and spread 1 tbsp of the oil all around the inside. Form the dough into a ball and place in the bowl. Turn the ball of dough upside down so that the top surface is oiled.
Cover the dough with plastic wrap. Allow the dough to rise at room temperature until doubled in size, about 1 hour.
Set a rack at the middle level of the oven and preheat to 200 C.
To shape the calzone, generously flour the work surface and scrape the risen dough from the bowl, in one piece, onto the work surface. Fold the dough over on itself from the outside edge inward, all around, to form an even ball of dough. Cover the dough with a towel and allow it to rest on the work surface for 5 minutes.
Flour the dough and press it with the palms of your hands so it forms an even disk.
With a rolling pin, roll out the dough until it is about 30 cm in diameter and about 5 mm thick.
Transfer the dough to the greased baking tray using rolling pin.
Spread the filling over half of the dough, leaving about 2 cm of uncovered dough around the edges.
Brush the dough border around the filling with water and refold the unfilled dough over it. Press the edges together very firmly to seal and slash the top of the calzone in several places to allow steam to escape during baking.
Bake the calzone for about 30 minutes, until the dough is baked through and has turned golden.
Cut the calzone into two or more pieces and serve immediately. Or allow the calzone to cool and serve at room temperature.
Bon Appetit!
