Calzone
Traditional Italian stuffed bread, rolled jelly-roll style with your choice of sauce, meats, cheeses, and vegetables.
Ingredients
- 12 cups flour
- 2 cups lukewarm water
- 1 tbsp granulated sugar
- 2.25 tsp instant yeast
- 1 tbsp table salt
- 1 large egg
- 1 tbsp water
- to taste sesame seeds
- to taste poppy seeds
- 3-4 cups water
Equipment
- mixing bowl
- baking sheet
- oven
- roasting pan
Instructions
Dough
Weigh your 6 cups flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix 2 cups lukewarm water , 1 tbsp granulated sugar , 2.25 tsp instant yeast , 6 cups flour , and 1 tbsp table salt together until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead.
Knead the dough until it is smooth and supple, adding more water or flour as needed.
Place the dough in a mixing bowl . Cover the bowl and allow the dough to rise for 1 hour , or until it is puffy.
Gently press the dough down, and turn it out onto a lightly floured surface. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising; this will produce a finer-grained product.
Filling
Cut your dough into 2 pieces. Roll out each piece into a 10 " x 14 " rectangle. Spread a thin layer of sauce on first. Then layer it with your choice of ingredients: sauce (marinara, pizza, pesto, etc.), meat (sliced ham, pepperoni, prosciutto, salami, smoked turkey, cooked and crumbled hamburger, sausage, etc.), cheese sliced or grated (provolone, mozzarella, Parmesan, Gorgonzola, feta, etc.), and vegetables chopped or sauteed (onions, scallions, hot or sweet peppers, mushrooms, garlic, shallots, olives, capers, sun-dried tomatoes, artichoke hearts, spinach, etc.).
Starting with the long edge, roll the dough around the filling jelly-roll style. Pinch the seam and ends together very tightly and place the roll on a baking sheet lined with parchment paper.
Cover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Let it rise for 45 minutes to 1 hour .
Topping
Preheat your oven to 450F. To make the crust crunchy, preheat a roasting pan on the oven bottom.
Whisk together 1 large egg and 1 tbsp water to make a thin glaze.
Slash the tops of the loaves, then brush with the egg wash and sprinkle with to taste sesame seeds or to taste poppy seeds , optional. Just before you put the calzone in the oven, pour 3-4 cups water into the roasting pan.
Bake
Bake for 15 minutes at 450F. Turn the heat down to 400 F and continue baking for a further 15 minutes , or until the crust is golden brown.
Serve
Allow the calzone to cool and set for 10-15 minutes . Then cut it in slices.
View Cooklang Source
---
title: Calzone
description: "Traditional Italian stuffed bread, rolled jelly-roll style with your choice of sauce, meats, cheeses, and vegetables."
servings: 2
total time: 3 hours 25 minutes
prep time: 30 minutes
cook time: 30 minutes
tags: [calzone, italian, bread, pizza, baking, main]
cuisine: Italian
difficulty: intermediate
---
== Dough ==
Weigh your @flour{6%cups}; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix @lukewarm water{2%cups}, @granulated sugar{1%tbsp}, @instant yeast{2.25%tsp}, @flour{6%cups}, and @table salt{1%tbsp} together until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead.
Knead the dough until it is smooth and supple, adding more water or flour as needed.
Place the dough in a #mixing bowl{}. Cover the bowl and allow the dough to rise for ~{1%hour}, or until it is puffy.
Gently press the dough down, and turn it out onto a lightly floured surface. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising; this will produce a finer-grained product.
== Filling ==
Cut your dough into 2 pieces. Roll out each piece into a 10" x 14" rectangle. Spread a thin layer of sauce on first. Then layer it with your choice of ingredients: sauce (marinara, pizza, pesto, etc.), meat (sliced ham, pepperoni, prosciutto, salami, smoked turkey, cooked and crumbled hamburger, sausage, etc.), cheese sliced or grated (provolone, mozzarella, Parmesan, Gorgonzola, feta, etc.), and vegetables chopped or sauteed (onions, scallions, hot or sweet peppers, mushrooms, garlic, shallots, olives, capers, sun-dried tomatoes, artichoke hearts, spinach, etc.).
> Filling tips: Don't make the filling too juicy. Don't shy away from strong-flavored ingredients; they'll be moderated by the calzone crust. When adding fillings, leave enough room around the outside edge of the dough so you can seal it tightly; don't overfill, or you won't be able to seal it at all.
Starting with the long edge, roll the dough around the filling jelly-roll style. Pinch the seam and ends together very tightly and place the roll on a #baking sheet{} lined with parchment paper.
Cover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Let it rise for ~{45%minutes} to ~{1%hour}.
== Topping ==
Preheat your #oven{} to 450F. To make the crust crunchy, preheat a #roasting pan{} on the oven bottom.
Whisk together @egg{1%large} and @water{1%tbsp} to make a thin glaze.
Slash the tops of the loaves, then brush with the egg wash and sprinkle with @sesame seeds{to taste} or @poppy seeds{to taste}, optional. Just before you put the calzone in the oven, pour @water{3-4%cups} into the roasting pan.
== Bake ==
Bake for ~{15%minutes} at 450F. Turn the heat down to 400F and continue baking for a further ~{15%minutes}, or until the crust is golden brown.
== Serve ==
Allow the calzone to cool and set for ~{10-15%minutes}. Then cut it in slices.
> For traveling, allow it to cool completely, slice, and wrap in an airtight bag. Store in the refrigerator for up to 3 days, and reheat briefly before serving.