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Calzone

These calzones have a golden crust and a soft interior filled with ricotta, mozzarella, ham, and tomato. Resting the dough makes it easier to shape, while a preheated baking sheet helps set the bottom beneath the filling.

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Hydration
60%
Rise time
2.2 hours
Hands-on
35 min
Oven
240 °C (475 °F)
Golden-brown, half-moon calzones with folded seams and small steam vents on top.
A firmly folded seam keeps the filling inside while a small vent lets steam escape.

Method

  1. Mix 600 g bread flour with 5 g instant yeast, then add 360 g water, 15 g fine salt, and 20 g olive oil. Mix until no dry flour remains.
  2. Knead for 10 minutes, until the dough is smooth and elastic. Check that a small piece stretches into a thin membrane without tearing.Stretch the test piece gently rather than pulling it sharply.
  3. Place the kneaded dough in a bowl and cover it. Let rise at 22 °C (72 °F) for 1½ hours, until roughly doubled in volume.
  4. Divide the dough into four 250 g pieces, shape into balls, and cover. Let rest at 22 °C (72 °F) for 45 minutes, until relaxed enough to press out without strong resistance.Prepare the filling and preheat the oven during this rest.
  5. During the final rest, chop 200 g low-moisture mozzarella and 120 g cooked ham, mix 200 g ricotta with 1 teaspoon dried oregano, and refrigerate the filling components, covered, until shaping. Preheat the oven to 240 °C (475 °F) with conventional bake (fan off) and a baking sheet inside for at least 30 minutes.Use thick passata and low-moisture mozzarella to limit excess moisture inside the dough. If the ricotta looks wet, drain it in a sieve for 15 minutes.
  6. After the final rest, press each dough ball into a circle about 25 cm (10 in) across on a lightly floured surface, using the 20 g dusting flour as needed. Spread 50 g seasoned ricotta, 50 g mozzarella, 30 g ham, and 30 g thick tomato passata over one half of each circle, leaving a clean 2 cm (¾ in) border.If baking in two rounds, refrigerate the other two dough balls, covered, after the final rest and fill them only just before baking.
  7. Fold the empty half over the filling, press the edges firmly together, and fold the seam over to secure it. Cut a small steam vent in the top and place each calzone on parchment rated for 240 °C (475 °F).Keep filling and flour off the sealing surfaces so the dough can stick to itself.
  8. Bake immediately after sealing, without another rise, by sliding the calzones and parchment onto the hot baking sheet slightly below the middle of the oven. Bake for 18-22 minutes, until the crust is golden, the bottom is cooked through, and the filling reaches at least 75 °C (167 °F).Check the temperature in the center of the filling, not just beneath the crust.
  9. Transfer the calzones to a wire rack and let rest for 5 minutes before cutting.Cut carefully, as hot steam can escape from the filling. Refrigerate leftover calzones, covered, within 2 hours and eat them within 3 days; reheat until the center of the filling reaches 75 °C (167 °F).

Food safety

  • Do not taste raw dough: raw flour can carry pathogens. Wash your hands and the counter after handling the dough.
  • Contains: gluten (wheat), milk.

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When it goes wrong

What you seeLikely causeNext time
The dough tears when stretched.The dough has not developed enough strength.Knead until smooth and elastic, and check for a thin membrane before the first rise.
The dough springs back strongly during shaping.The dough balls have not relaxed enough.Keep the balls covered during the final rest and check that they press out without strong resistance.
The seam opens in the oven.Filling or flour prevented the edges from bonding.Leave the border clean, press it firmly together, and fold the seam over.
The bottom is pale or soft.The baking sheet was not fully preheated, or the filling released excess moisture.Preheat the sheet with the oven and use thick passata and low-moisture mozzarella.
The crust browns before the filling is hot.The filling is piled unevenly, leaving a thick center.Distribute the filling evenly over its half of the dough and check the center temperature before removing the calzone.
The top splits away from the seam.Steam could not escape through the vent.Make a small, clear cut through the top layer of dough before baking.
The filling runs out when the calzone is cut.The calzone was cut before the filling had time to settle.Let it rest on a wire rack for 5 minutes before cutting.
Calzone

Ingredients