Calzone

The key to a good calzone is the 500 degree oven. 

CALZONE

DOUGH

2 ¼ TSP Yeast

1 TSP Honey

¼ CUP Quite warm Water

Stir well.

Let rest 10 minutes.

Add 1 TSP Kosher Salt

and 1 TBSP Olive Oil.

Mix well.

Stir in ¾ CUP Quite warm Water

Add 1 CUP Bread Flour

Stir until it has the consistency of cake batter.

Add an additional 1 CUP Bread Flour

Stir until incorporated.

Add ½ CUP Bread Flour until well mixed.

Then add additional ½ CUP Bread flour and use your hands

to knead into a smooth elastic ball with a slightly sticky outside edge.

Coat outside with olive oil.

Cover and place in a warm spot.

Let rest 40 minutes.

Turn out and press into a circle and divide into 4 sections.

Form each section into a ball.

Cover all and let rest 20 minutes.

Preheat oven to 500F

FILLING

Roll out into 8-9 inch circle.

Stuff half way leaving filling an inch from the edge.

Ricotta base with parmesan and mozzarella.

Consider spinach, tomatoes, onions, bell pepper, garlic.

Season ricotta with red pepper flakes, black pepper, italian seasoning.

Dampen the edge with water.

Pull over edge to cover and crimp edge together.

Place on pan lined with corn meal.

Coat with egg wash made from one whole egg plus water.

Grate parmesan over the top.

Snip 3 holes on fattest, tallest side with scissors.

Bake 15 minutes at 500F on the center rack

Makes 4 large calzones.