Calzone

Calzone is a traditional Italian folded pizza originating from Naples, made by enclosing pizza dough around a savoury filling and baking it until golden and crisp. The filling combines mozzarella, tomato and herbs, creating a rich and comforting centre. As it bakes, the folded dough seals in the flavours and moisture of the filling while becoming crisp and lightly blistered on the outside. Traditionally served hot, calzone is best enjoyed while the cheese is melted and the filling remains soft and flavourful.

Suggested by Chef Sabyasachi Gorai

Makes

approximately 2 calzones

Preparation Time

30 minutes

Resting & Proofing Time

1.5 - 2 days

Baking Time

15 - 20 minutes

INGREDIENTS

For the dough:
1 kg Italian type 00 flour
500 ml room-temperature water
4 g dry yeast
900 ml chilled water
30 g salt
30 g sugar
50 ml olive oil

For the filling:
200 g mozzarella
150 g tomato sauce
40 g Parmesan
10 g basil
2 g oregano
5 g salt
2 g black pepper

METHOD

To prepare the dough, combine the Italian type 00 flour and dry yeast in a large bowl. Gradually add the water and knead until the ingredients come together to form a smooth dough.

Leave the dough to rest for 12-18 hours. Once rested, gradually incorporate the chilled water and continue kneading. Add the remaining ingredients and continue working the dough until it becomes well combined, smooth and stretchy.

Divide the dough into individual portions and shape them into balls. Cover and leave them to rest for a further 24-36 hours.
When ready to prepare the calzone, stretch each portion of dough and roll it into a thin circle. Spread the filling over one half of the dough, leaving a clear border around the edges.

Fold the remaining half of the dough over the filling and seal the edges firmly, crimping them to prevent the filling from escaping during baking. Make a small slit in the top to allow steam to escape and brush the surface lightly with olive oil.

Bake at 220-230°C for 15-20 minutes, or until the calzone is golden and crisp. Serve while warm.