Calzone

A folded pizza whose filling must be dry, because steam has nowhere to go.

Pork. Not vegetarian — contains mozzarella whose rennet the source does not name, parmesan whose rennet the source does not name, pork, ricotta whose rennet the source does not name.

Ingredients

Dough

• 500 g strong white flour
• 325 ml water
• 7 g dried yeast
• 10 g salt
• 2 tablespoons olive oil

Filling

• 300 g ricotta, drained overnight
• 150 g mozzarella, diced and patted dry
• 100 g salami, chopped
• 40 g parmesan, grated
• black pepper

Method

1. Mix the dough and knead 10 minutes, then prove 2 hours until doubled. Divide into four and rest 30 minutes.
2. DRAIN THE RICOTTA OVERNIGHT in a sieve and pat the mozzarella dry. THIS IS THE DIFFERENCE BETWEEN A CALZONE AND A PIZZA: on an open pizza the water boils off into the oven, and in a sealed one it has nowhere to go. Wet filling steams the base from the inside and you cut into a pale raw middle.
3. Mix the drained ricotta with the mozzarella, salami, parmesan and pepper.
4. Stretch each piece of dough to about 22 cm, keeping the rim thicker.
5. Put the filling on ONE HALF ONLY, leaving 3 cm clear at the edge. Fold the other half over and press the edges firmly, then roll and crimp them.
6. Cut two small slits in the top. They are not decoration — they let the steam out, and without them the calzone inflates and bursts at the seam.
7. Bake on a hot stone or upturned tray at 250C for 12 to 14 minutes until well browned.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes