To prepare delicious calzones, we start by placing flour in a large bowl. It is important to use good quality flour, as this will affect the final texture of the dough. Over the flour, we add yeast, which has been previously dissolved in warm water. It is essential that the water is not too hot, otherwise the yeast will be destroyed, and the dough will not rise. We mix the ingredients well, then add salt, which will enhance the flavors and help develop the gluten.
After the salt is incorporated, we start kneading the dough, gradually adding water if we think it is necessary, until we achieve a consistency similar to that of bread dough. Finally, we add oil, which will give the dough a fluffier and more tender texture. We continue kneading for a few minutes until the dough becomes elastic and smooth. Once we are done, we cover the bowl with a clean towel and let the dough rise in a warm place for about two hours. Depending on the room temperature, the rising time may vary, so it is important to adapt.
In the meantime, we prepare the filling. In a bowl, we combine ricotta with small pieces of salami, grated pecorino, the egg, diced mozzarella, and season with salt and pepper to taste. We mix all the ingredients well, ensuring we obtain a homogeneous and tasty composition.
Once the dough has doubled in volume, we divide it into two equal parts. We take one portion and roll it out on a floured surface, forming a thin sheet. We place half of the prepared filling on one side of the dough, leaving a free edge to seal the calzone. We fold the free side over the filling, then press the edges with a fork to seal them well, thus preventing the filling from leaking during baking.
We prepare a tray lined with baking paper and lightly grease it with oil. We place the calzone on the tray and let it rise for another 30 minutes. Meanwhile, we preheat the oven to 220 degrees Celsius. After the calzone has risen, we brush it with oil and, optionally, with a little tomato sauce, depending on personal preferences.
We bake the calzone at 220 degrees for 10 minutes, then reduce the temperature to 180 degrees and leave it in the oven for another 20 minutes. When they are golden and crispy, we take them out of the oven and let them cool slightly before serving. This dish is perfect for a savory dinner or a delicious snack, full of flavors. Delicious!
After the salt is incorporated, we start kneading the dough, gradually adding water if we think it is necessary, until we achieve a consistency similar to that of bread dough. Finally, we add oil, which will give the dough a fluffier and more tender texture. We continue kneading for a few minutes until the dough becomes elastic and smooth. Once we are done, we cover the bowl with a clean towel and let the dough rise in a warm place for about two hours. Depending on the room temperature, the rising time may vary, so it is important to adapt.
In the meantime, we prepare the filling. In a bowl, we combine ricotta with small pieces of salami, grated pecorino, the egg, diced mozzarella, and season with salt and pepper to taste. We mix all the ingredients well, ensuring we obtain a homogeneous and tasty composition.
Once the dough has doubled in volume, we divide it into two equal parts. We take one portion and roll it out on a floured surface, forming a thin sheet. We place half of the prepared filling on one side of the dough, leaving a free edge to seal the calzone. We fold the free side over the filling, then press the edges with a fork to seal them well, thus preventing the filling from leaking during baking.
We prepare a tray lined with baking paper and lightly grease it with oil. We place the calzone on the tray and let it rise for another 30 minutes. Meanwhile, we preheat the oven to 220 degrees Celsius. After the calzone has risen, we brush it with oil and, optionally, with a little tomato sauce, depending on personal preferences.
We bake the calzone at 220 degrees for 10 minutes, then reduce the temperature to 180 degrees and leave it in the oven for another 20 minutes. When they are golden and crispy, we take them out of the oven and let them cool slightly before serving. This dish is perfect for a savory dinner or a delicious snack, full of flavors. Delicious!
Ingredients
dough: 500 g flour, 250 ml water, 12 g fresh yeast, half a teaspoon of salt, 1 tablespoon olive oil. filling: 300 g ricotta, 100 g Napoli salami, 150 g mozzarella, 20 g grated pecorino, 1 egg, salt, pepper, oil for greasing on top + 2 tablespoons tomato juice.