CALZONE – Baked Italian folded pizza without frying

To obtain an excellent result, different from the classic pizza, it is necessary to pay attention to the rising and the rolling of the dough. These tricks make all the difference and guarantee a soft, “full” and tasty result that keeps its softness for many hours.

Ingredients for the dough:
– 300 g / 2 ½ cups bread flour (or high gluten flour)
– 200 ml / ⅚ cup lukewarm water (180 ml if using all-purpose flour)
– ½ packet instant dry yeast or ½ cube fresh yeast
– 4-5 g / 1 tsp salt
– 30 g/ 2 ¼ tbsp extra virgin olive oil

Ingredients for the filling:
Your choice! Here are some ideas:
– Mozzarella cheese
– Ricotta cheese
– Cooked and pressed spinach
– Anchovies or cooked ham

For the top: extra virgin olive oil and tomato.

How to make the dough:
1. Pour the flour into a large bowl and make a well in the center.
2. Add the lukewarm water and all the other ingredients. Make sure the water is slightly warm.
3. Mix with a fork at first, slowly incorporating all the flour.
4. Cover the dough and let it rest for about 10 minutes.
5. After resting, lightly flour the dough and knead until smooth. Form a ball and leave it in the center of the bowl.
6. Cover and let rise until doubled in volume, which will take about an hour.
Forming and Stuffing
1. Once the dough has doubled in volume, turn it out onto a floured surface.
2. Lightly knead, roll in both directions and form into a ball.
3. Divide the dough into 3-4 equal parts and make pizza-shaped balls.
4. Cover and let rest for about 20 minutes.
Meanwhile, prepare the filling ingredients. Here are some combinations:
– Margherita: tomato sauce seasoned with salt and oregano, mozzarella cheese cut and drained.
– Ricotta and Spinach: Ricotta, mozzarella and spinach cooked, drained and chopped.
– Prosciutto and Anchovies: Tomatoes, prosciutto, mozzarella and anchovies.
5. Take the balls of dough and roll them out by hand or with a rolling pin. Press the edges well, leaving the center a little thicker. Do not make them too wide at first, as they will expand once filled.
6. Fill each disk with the filling of your choice and fold in half like a dumpling. Seal the edges well, perhaps folding them over to prevent them from opening during cooking.
7. Brush the surface with oil and tomato.
8. Place the filled pizzas on a baking sheet lined with baking paper.
Baking
– Preheat the oven to 200°C / 392° F for about 20 minutes.
– When they are well browned, they are ready!
– Wait 5 minutes before eating, they will taste even better.