Italian Calzone with Ricotta, Mozzarella & Salami

I cook today: Italian Calzone with Ricotta, Mozzarella & Salami
Preparation: 24 hours (incl. resting time)
Cooking time: 30 minutes
Total time: 24 hour & 30 minutes
Category: Lunch Recipes, Pizza Recipes, Meat Dishes, Italian Cuisine
Our Recipe Rating:

Ingredients for 4 servings:

…for the pizza dough:

• 500 grams of flour (405er)
• 300 milliliters of lukewarm water
• 15 grams of salt
• 2 grams yeast
• Some flour for dusting the work surface

…for the calzone pizza:

• 400 grams of ricotta
• 2 balls mozzarella
• 100 grams Italian salami
• Approximately 100 grams of pureed tomatoes
• Pepper
• Fresh basil (4 – 5 leaves for each calzone pizza)
• Durum wheat semolina

Kitchen Helper/Gadgets:

• Mixing bowl
• Spoon
• Kitchen towel
• Tupper boxes or square baking dish
• Cling film
• Scissors or knife
• Pizza Stone + pizza shovel

Instructions:

…preparations for the pizza dough:

Stir together 300 milliliters of lukewarm water, 15 grams of salt and 2 grams of fresh yeast in a mixing bowl until yeast and salt have dissolved. Now gradually add 400 grams of flour to the water and stir with a spoon until the dough loosen from the bowl wall as a dumpling. Then add the remaining flour (100 grams) and knead with your hands for about 5 minutes until the dough has completely detached from the bowl wall and is slightly sticky.

Slighty flour the countertop and continue kneading the dough for another 5 minutes pulling from the outside inwards until a smooth & elastic dough.

Form a ball of dough and then let rest on a lightly floured surface covered with a damp kitchen towel for about 2 hours.

Cut the dough after resting period in 4 equal sized pieces and form into small balls on a lightly floured surface. Place the dough balls with a little distance from each other in a slightly floured Tupperware box or casserole, then cover with cling film and store in the refrigerator overnight.

…preparations for the calzone pizza:

Place the pizza stone in the center of the oven and preheat timely at least 60 minutes at maximum heat. Drain mozzarella & then cut into strips or cubes. Cut salami into strips. Pluck basil leaves.

…for the calzone pizza:

Pick the dough balls from the refrigerator & sprinkle the worktop with a little semolina. Turn the dough balls in semolina and flatten with your fingers slightly, then stretch the dough with circular movements under your palms until thin and flat & about 30 centimeters in diameter.

Spread the dough with some ricotta, leaving free the edge about 1 centimeter. Season the pizza generously with freshly ground pepper and garnish with mozzarella, salami and 2 – 3 basil leaves. Turn the pizza dough from one side to the other side, so that the filling is enclosed into the dough, and with your fingers slightly squeeze the overlapping edges & fold upwards, to avoid the filling from unraveling during baking.

Centrally cut a small air hole on the top of the calzone pizza with scissors or a knife & then evenly spread the calzone with 2 – 3 tablespoons of tomato sauce. Garnish the Calzone again with some ricotta and mozzarella & drizzle with some olive oil.

Place the calzone with a pizza shovel onto the hot pizza stone and bake for about 6 – 7 minutes until brown and crispy. Carefully lift the calzone out of the oven, garnish with a few basil leaves and drizzle with some olive oil, then dish out the calzone pizza on plates.

Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):