So let's be real here, a calzone (calsoNEH) is basically just a pizza that's been stuffed and folded over, but incredibly delicious if done the correct way. In my humble opinion, the best version of a calzone and how to make it is a little char, nice and puffy, big air pockets, and sauce on top AFTER it's baked.
700 g Double OO Tipo Flour (or All-Purpose)
14 g Fine sea salt
410 g Filtered Water (95 F)
.75 g Instant yeast
3.5 Tbsp (50 ml) Extra Virgin Olive Oil
4 Cloves garlic, roughly chopped
1 tsp (3 g) Crushed red chili flakes
28 oz can crushed San Marzano Tomatoes
Pinch of sugar
Salt to taste
Pepper to taste
3 Tbsp (45 ml) Olive oil
1 large sweet onion, thinly sliced
2 Bell peppers, thinly sliced
2 cups Mozzarella, shredded
1/2 cup Parmigiano Reggiano, shredded
Dough & Cooking Method:
In a large bowl, add in flour and sea salt and mix together.
Mix together 95F water with instant yeast. Once mixed and dissolved, pour the water into the flour mixture.
Mix by hand until a shaggy dough forms. Dump onto a work surface and knead lightly for 1-2 minutes.
Place in a bowl and cover with plastic wrap. Let rise at room temperature for 18-24 hours.
On a lightly floured surface, dump out the dough and divide into 4 equal pieces. Stretch and pull sides over itself and roll over seam side down rolling into a taut ball.
Place dough balls onto a flour dusted baking sheet and cover with an inverted baking sheet. Let rest for at room temperature for 4 hours.
Set a pizza stone in a 500F oven and let preheat for 45 minutes prior to baking.
Press a dough ball down into a disc then stretch/roll out to a larger disc.
On the bottom half, fill with meat and cheese fillings, peppers and onions, more meat and cheese.
Drape the top layer of dough over the other half and pinch together. Once pinched, fold the edge back over itself pressing again to create a double seal.
Brush the top with olive oil and a small amount of grated cheese.
Bake onto the pizza oven and bake for 8-12 minutes.
Remove and top with sauce, grated cheese, and basil before serving.
In a medium saucepan, add olive oil and heat over medium heat. Add chopped garlic once hot and let cook for 1-2 minutes.
Add crushed red chili flakes and toast for 20 seconds before adding crushed San Marzano tomatoes. Add pinch of sugar and bring to a simmer.
Reduce to low and let sauce reduce for 8 minutes. Season with salt and pepper.
In a medium saute pan, add oil and heat over medium heat until shimmering.
Add in peppers and onions. Season with salt and lightly toss. Saute for 4-5 minutes.