Calzone

Ingredients

For the Pizza Dough

• 1 3/4 cups warm water (105 to 112 F)
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups (360 grams) bread flour
• 3 cups (340 grams) 00 flour or all-purpose flour (360 grams), plus more for dusting
• 2 teaspoons fine salt
• 3 tablespoons olive oil, divided

For the Calzoni

• 12 ounces low-moisture, part-skim mozzarella cheese, shredded (about 3 cups)
• 1 cup whole-milk ricotta cheese
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1 tablespoon chopped fresh basil
• 1 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 16 thin slices soppressata or Italian dry salami
• 1 large egg
• 1 tablespoon water
• 1 cup marinara sauce

Instruction

Make the Pizza Dough

1. calzone dough ingredients
   Stir together warm water, yeast, and sugar in a small bowl. Set aside until yeast has started to foam, about 5 minutes.
2. warm water, yeast and sugar in bowl for calzone dough
   Beat together bread flour, 00 or all-purpose flour, and salt in a stand mixer fitted with a dough hook on low speed until combined, about 10 seconds.
3. dry ingredients in bowl of stand mixer
   Add yeast mixture and 2 tablespoons of the olive oil to flour mixture and mix on medium-low speed until dough forms a single mass and pulls away from the sides of the bowl, about 1 minute.
4. calzone dough blended in stand mixer with dough hook
   Coat a large bowl with the remaining 1 tablespoon olive oil and transfer dough to the oiled bowl; turn the dough to coat it with oil. Cover the bowl with plastic wrap and refrigerate until the dough has doubled in volume, about 24 hours.
5. calzone dough rising in oiled bowled
   Transfer the dough from the bowl to a lightly-floured countertop and divide it evenly into 4 portions (about 9 3/4 oz. each).
6. risen calzone dough divided into 4 portions with bench scraper
   Working with one dough portion at a time, place the dough on a clean work surface and cup the sides with the palms of your hands, spinning the dough with your hands to form a taut ball. Repeat this process with the remaining 3 dough portions.
7. hands rolling a portion of calzone dough into a ball
   Line a baking sheet with parchment paper. Place the dough balls, seam side down, on the prepared baking sheet. Cover the baking sheet with plastic wrap and refrigerate for 24 hours.
8. About 1 hour before preparing the calzones, remove the dough balls from the refrigerator to allow them to come to room temperature.
9. balls of calzone dough resting on parchment lined baking sheet covered with plastic wrap
   Make the Calzoni
   Gather the ingredients. Position a rack in the center of the oven. Turn a large rimmed baking sheet upside down and place it on the oven rack. Preheat the oven to 500 F with the baking sheet inside.
10. calzone filling ingredients gathered
    Stir together the mozzarella cheese, ricotta, 1/3 cup of the Parmigiano-Reggiano, basil, salt, and pepper in a large bowl until well combined.
11. cheeses combined in a bowl with spatula
    Transfer 1 dough ball to a heavily floured work surface. Hold the dough edges with your fingers or hold underneath the dough round with your knuckles and gently rotate to allow gravity to stretch the dough. Alternatively, place the dough onto a floured surface and roll or gently stretch into a 9-inch circle.
12. calzone dough being stretched by hand on a floured work surface into a circle
    Transfer the dough round to a large piece of parchment paper. Repeat the process with the remaining 3 dough balls.
13. Dollop 1/2 cup of the cheese mixture in a line in the middle of each dough circle, leaving a 1-inch border at edge.
14. one flattened calzone dough on parchment lined baking sheet with cheese in center in a log shape
    Tear 4 slices of the soppressata into pieces and place on top of cheese mixture. Dollop about 1/4 cup more cheese mixture on top of the soppressata.
15. meat and additional cheese added to calzone dough
    Whisk together the egg and water in a small bowl until blended. With your fingers, lightly coat the dough edges with egg wash mixture.
16. applying egg wash to outer rim of filled calzone dough round with egg wash in bowl
    Gently lift one side of the dough and drape it over the cheese mixture to meet the opposite side. Press to seal the edges and crimp as desired. Repeat the process with the remaining 3 dough circles.
17. folding half of calzone dough over the filling
    Brush the top and sides of the calzoni evenly with the remaining egg wash.
18. brushing egg wash with a pastry brush on two filled and folded calzones before baking
    Working with 2 calzoni at a time, use a pizza peel or a cookie sheet to slide the parchment-bottomed calzoni onto the preheated baking sheet. Bake until puffed and golden brown, 12 to 15 minutes.
19. Remove from the oven and immediately top each calzone with about 2 teaspoons Parmigiano-Reggiano cheese. Repeat with the remaining calzoni and Parmigiano-Reggiano. Slice each calzone into pieces or halves and serve immediately with marinara sauce for dipping.