Calzone (Pepperoni & 4 Cheese)
RECIPE
DOUGH (makes 8 doughs)
▪375g or 1.5c warm water (86F/30C)
▪6g or 1 1/3tsp instant yeast
▪15g or 1 1/4Tbsp olive oil
▪15g or 1 1/4Tbsp sugar
▪600g or 4 3/4c bread flour
▪12g or 2tsp salt
Add ingredients to a stand mixer with dough hook attachment and mix on medium speed for about 2 minutes or until the dough comes together into a shaggy ball. Increase speed to high and continue to mix for another 4 minutes or until dough is clearing the bowl.
Flip dough out onto work surface and divide into 8 equal pieces approx (125g each). Round into balls using method shown in video above @1:23. Once rounded into balls, move all 8 pieces into a lightly oiled sheet tray and cover or wrap well to prevent drying. Either refrigerate for 8-48 hours OR leave dough out at room temp for 2 hours. I recommend the 8-48 hour fridge ferment for additional dough flavor.
If refrigerating, remove dough from fridge and allow to come to room temperature for 1 hour before rolling out the dough.
MARINARA SAUCE (makes sauce for 8 calzones - 4 with sauce inside, and 4 for dipping only)
▪Olive oil
▪½ onion, grated
▪3-4 cloves garlic, minced
▪28oz/795g crushed tomatoes
▪5g or 1tsp salt
▪10g or 2 1/2tsp sugar
▪1g or 1tsp dried basil
▪1g or 1/2tsp dried oregano
▪Pinch Chile flake
Blend crushed tomatoes, salt, sugar, basil, oregano, and chile flakes with an immersion blender until smooth.
Preheat a sauce pan over medium. Add a long squeeze of olive oil, grated onion, and minced garlic. Stir to combine and fry until onions have softened.
Add in the blended tomato mixture and heat until sauce begins to bubble. Reduce heat to low and cook to reduce for 15-20min. When done, sauce should be thick enough to hold its shape when you pass a spoon through.
FOUR CHEESE CALZONE
▪Nice, fresh ricotta
▪Flaky salt
▪Pepper
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)
▪Sauce for dipping (recipe above)
Flour your work surface and 1 dough ball and pat it down with your fingertips to degas.
Roll the dough ball out into about a 9”/23cm round. Add 1/2c or 100g of ricotta to the lower half of the dough. Season it with a pinch of flaky salt and pepper.
Top that with about 2 slices of fresh mozzarella followed by about 1/4c or 30g of the shredded aged mozzarella, and a large pinch of parm.
Wet your fingertips with water and dab around the edge of the dough to moisten the perimeter. Fold top half of dough over the bottom to enclose cheeses and press around the edges to seal well. Fold edges of dough over to pleat as shown in video above @6:29.
Place sealed calzone on a sheet tray lined with parchment and sprinkled with semolina.
Snip or cut the top of the calzone twice to allow steam to escape, then brush the top with egg wash.
Bake in preheated 55F/288C oven on top of preheated pizza steel for 10 min.
PEPPERONI CALZONE
▪Marinara sauce (recipe above)
▪Pepperoni, sliced
▪Pepperoncini’s, chopped
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)
Flour your work surface and 1 dough ball and pat it down with your fingertips to degas.
Roll ball out into about a 9”/23cm round.
Add about 3 large spoons of sauce to the bottom half of the dough and spread (leaving empty space around all edges).
Add a few pinches of sliced pepperoni, 1-2 pinches chopped pepperoncinis, 2-3 slices of fresh mozzarella, a large pinch of shredded mozz, and a pinch of parm.
Fold, egg wash, and bake as shown in recipe above.
