Watch the Pasta Grammar video where we make this recipe here:
For the dough, you will need:
- 150g all-purpose flour, plus extra for dusting
- 1/4 tsp (0.5g) active dry yeast
- 100ml water
- Salt
- Olive oil
Feel free to fill the calzone with your favorite toppings. For ours, we used:
- 1/2 cup (125g) ricotta
- 1 tbsp (14g) tomato paste
- 3-4 leaves fresh torn basil
- A pinch of salt
- A pinch of pepper
- 1 3/4 oz. (50g) chopped mozzarella
In a large mixing bowl, combine the flour and yeast. Gradually add the water while mixing by hand. When the water is fully incorporated, mix in a pinch of salt. Cover and rest for 30 minutes.
Transfer the dough onto a floured surface and fold it 3-4 times. Place it back in the mixing bowl, cover, and let rest for 2 hours.
Once again, repeat the folding. Place it back in the bowl, cover, and allow to rise for at least 5 hours at room temperature. The climate will lengthen or shorten the rising time: look for a significant increase in size and lots of large bubbles to know when your dough is ready to cook.
Preheat an oven to 425 degrees F (220 C).
On an oiled baking sheet, spread the dough out with your fingers so that it resembles a large pizza. While leaving plenty of room for the "crust," cover one half with your filling of choice. We made a puree of ricotta, tomato paste, basil, salt and pepper, topped with chopped mozzarella.
Fold the empty half of the dough over to close the calzone, and roll the edges inward to seal them. Brush the top of the calzone with olive oil and bake for 15-20 minutes, or until the crust turns golden brown.
Serve immediately. Buon appetito!