• Tomato sauce
• 75 g provola (type of smoked mozzarella)
• 25 g grated cheese (grana or parmigiano)
• 50 g ricotta
• 100 g salami, prosciutto cotto or small pieces of pork cicoli
• 2 tsps extra virgin olive oil.
Set oven to 475 °C. Once dough* is ready, divide into four pieces. Using the palms of your hands, begin stretching each piece separately into round pizzas, about 12 inches in diameter, on a hard surface sprinkled with flour.
The pizza should be as thin as possible with a bit more dough all around to shape the crust. If the dough gets too sticky, sprinkle with a bit more flour. Gently brush dough with olive oil and start layering ingredients. It is always preferable to blend the tomato sauce* so it will spread more easily and evenly on your pizza.
Once you have topped the pizza, slide the pizza stone (or a baking tray with aluminum foil) on the upper third rack of your oven and bake for about 10 minutes. Once the pizza is cooked, gently brush the crust with olive oil and broil on high heat for two minutes or until crust is golden. Carefully monitor oven to prevent crust from burning. Rotate the stone to broil your pizza evenly.
Preparation time: 20 min
Cooking time: 10 min
Spoon tomato sauce on to the centre of the pizza and then place the ingredients in the middle of the dough.
Don’t overstuff your calzone or it will end up soggy and hard to handle once cooked.
Flap your pizza dough in a semicircular shape, carefully sealing the dough with your fingers.
You can moisten the edges of the dough with your fingers with a bit of water to help the dough flaps stick together.
Pierce small holes on the top of the calzone with the tip of a knife before cooking it like a regular pizza.