Calzone Pizza

Name: Calzone Pizza
Yield: 10 servings
Ingredients: 2 tablespoons flour; 50 ml warm water; 25 grams fresh pressed Parisian yeast; 400 grams bread flour; 100 ml water; 50 ml warm milk; 2 tablespoons oil; 1 teaspoon salt; 250 grams ricotta; 100 grams fresh cheese; 100 grams grated cheese; 150 grams sweet ham; 150 grams longanisa; 3 eggs

The calzone is a folded pizza, with a crispy crust on the outside and a soft, flavorful filling inside, made with poolish, flour, and warm water.

baked

main dish

Ingredients

Servings

Measurement units

Biga

2 tablespoonsflour
50 mlwarm water
25 gramsfresh pressed Parisian yeast

Pizza dough

400 gramsbread flour
100 mlwater
50 mlwarm milk
2 tablespoonsoil
1 teaspoonsalt

Filling

250 gramsricotta
100 gramsfresh cheese
100 gramsgrated cheese
150 gramssweet ham
150 gramslonganisa
3 eggs

Nutritional Information

Per serving

Calculated for 10 servings

Calories

369 kcal

Protein

19.1 g

Fat

16.8 g

Carbohydrates

35.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

In a large bowl, mix flour, water, yeast, and salt until the mixture is homogeneous and free of lumps. Knead the dough with your hands or a spatula until it has a slightly sticky consistency.
Cover the bowl with a clean cloth or plastic wrap and let the mixture rest at room temperature for a minimum of 45 minutes, or until you see many bubbles on the surface, indicating that it has fermented properly.

Preparation

In another bowl, add the remaining ingredients (flour and water) and mix them together. Knead the dough by hand or with a stand mixer for 5 minutes, until it is well integrated and slightly elastic.
Add the poolish mixture to the bowl with the other ingredients and continue kneading for another 5 minutes, until the dough is smooth and homogeneous.
Transfer the dough to a clean, floured work surface. Using your hands, stretch and fold the dough for a minimum of 20 minutes. If you are using a stand mixer, use the dough hook on medium speed for 6 to 8 minutes, until the dough pulls away from the sides of the bowl. If the dough is too sticky, add a small amount of flour until it releases, and if it is too dry, add a teaspoon of water. The dough should be fine, soft, and elastic.
Lightly flour the work surface and place the dough on it with the help of a wet spatula and floured hands. Form a ball with the dough. If you want to make two pizzas, divide the dough into two equal portions and shape each into a ball.
Lightly coat each ball of dough with olive oil and let them rise in a warm place, covered with a cloth, for 1.5 to 2 hours, or until they have doubled in size.
Meanwhile, prepare the filling: chop all the ingredients (such as meat, vegetables, cheese) into small pieces and place them in a bowl. Add the beaten eggs, season with salt and pepper to taste, and stir well to combine everything. Set aside for later.
Once the dough has risen, lightly flour the work surface and your hands, and turn the dough onto it. Roll it out with a rolling pin or with your hands, shaping it into an oval and achieving a thickness of about 1 cm.
Preheat the oven for about 45 minutes before baking the pizza. Adjust the temperature to the highest setting your oven allows (generally between 250ºC and 300ºC). If you have a pizza stone, place it in the oven to heat. If you don’t have a stone, place a baking tray inside to warm it up. Prepare a pizza peel or a flat baking sheet to transfer the pizza.
Sprinkle a layer of SEMOLINA (semolina flour) onto the oven peel or the back of a flat tray. Place the stretched dough on top. Add the filling ingredients to the center of the dough, avoiding the edges.
Slightly moisten the edges of the dough with water, and fold them over themselves, pressing to seal. Make a ridge along the edges for shape and texture.
Place the pizza in the oven, in a middle position, and bake at the highest possible temperature. Ensure that the oven is very hot before introducing the pizza.
If the oven reaches 270ºC, bake the pizza for 10 minutes, or until it is well browned and cooked to your liking.
When removing the pizza from the oven, place it on a cooling rack for 5 minutes to allow it to cool slightly and to prevent the base from becoming soggy.

Recommendations & Tricks

If you have a baking stone, get it as hot as possible; otherwise heat the tray for 45 minutes.
If it will not slide, build the pizza on the cold tray. Semolina (or baking paper) on the peel.

Original recipe

View or download the original PDF document.

Download PDF