I love pizza and making it but I always tend to stick to the same type by making thin and crispy pizzas. I decided to try something different and make a calzone as I enjoy having them but have never tried making one. It turned out to be just as easy to make as the pizza so now I have two options when I fancy a carb fuelled meal!
For the dough you will need (this is enough to make 4 calzones):
- 500g of strong white bread flour, plus extra for dusting the work surface
- 325ml of lukewarm water
- 1 x 7g sachet of fast action yeast
- 1 tbsp olive oil
- 1 tsp of sugar
- 1 tsp of salt
- Simply start by adding the yeast to the water and leaving for about 10 minutes – this starts to activate the yeast and you should see it start to bubble and move around.
- Add the flour to a large mixing bowl and then add the oil, sugar and salt and mix into the flour. Then start adding your water and yeast mixture slowly and giving a good mix as you do. If you have a mixer with a dough hook you can use this to mix it. Keep adding the water and mixing as you go until you have a smooth dough consistency. If you are making this by hand tip this out onto a dusted work surface and knead the dough for about 10-15 minutes.
- Once you have kneaded the dough lightly oil the bowl you were using and tip the dough ball into the bowl. Leave covered with some oiled clingfilm until doubled in size. This can take an hour upwards it will depend on how warm a day/your kitchen is.
- Preheat your oven to the highest temperature it will go to – mine is about 240C.
- Once your dough has risen knock the air back by simply giving it a little punch. Then take your dough and knead gently on a floured work surface. Split the dough into four equal balls and starting with the first one roll out into a pizza shape.
- I found a filled calzone was quite hard to transfer to the baking sheet without some rips so it’s easier once you have rolled it out into a pizza shape to transfer this to an oiled baking sheet and then fill the calzone whilst on this.
- The fun part is filling it with whatever you fancy! Add your filling to one half of the round dough as you nee the other half free to fold over. I used some Italian meats, mozerella, pizza sauce and fresh basil leaves. Once you have filled it brush the edges with a little water and fold the dough over the filling and pinch the edges to seal.
- Cook the calzone in the oven for about 15-20 minutes – how long will depend on the temperature of your oven. Watch it after 10 minutes has passed so you can see how quickly it is cooking so it doesn’t burn. It is ready once the dough is golden brown.
- Once I take it out of the oven I brush it with some garlic oil and top it with parmesan cheese. I also add a bit of pizza sauce to the top for some extra tomato flavour. I have a recipe for the pizza sauce I used coming on the blog later this week.
The amount of steps this takes seems slightly daunting but that’s mostly preparing the dough as it can take some time. Once you’ve made the dough and pizza once you’ll soon get the hand of it and it can often be a very easy weekend dinner.