Calzone

Ingredients

Pizza Dough

• 320 grams pizza dough (prepared and rested)

Filling

• 200 grams cherry tomatoes (halved)
• 200 grams pancetta (cut into small cubes)
• 40 fresh basil leaves (small, or more)
• 60 ml extra virgin olive oil
• salt
• pepper
• 200 grams fresh ricotta cheese

Finishing

• Extra olive oil for brushing
• Flour for dusting

Method

Stage 1 - Prepare & Marinate Filling

1. Place the halved cherry tomatoes in a mixing bowl.
2. Add the cubed pancetta and the small basil leaves.
3. Drizzle over the 60 ml extra virgin olive oil.
4. Season lightly with salt and freshly ground pepper.
5. Mix very gently so all components are coated with oil.
6. Allow to marinate at room temperature for 20 minutes; this allows flavors to meld and tomatoes to soften slightly.
7. Just before shaping the calzone, crumble the fresh ricotta into the mixture.
8. Toss very gently to combine; be careful not to break up ricotta chunks.

Stage 2 - Shape First Calzone

1. Preheat the oven to 200°C (about 25-30 minutes before baking).
2. On a lightly floured surface, divide the pizza dough into two equal portions.
3. Working with the first portion, roll it out gently to a disc roughly 20 cm in diameter and about 3 mm thick.
4. Lightly flour the dough and roll it loosely over a rolling pin.
5. Unroll it onto a baking sheet lined with parchment paper.
6. Dip your fingertips in flour and push the dough gently outwards to create an even, thin, perfectly round base.

Stage 3 - Fill & Seal First Calzone

1. Spoon half of the filling over one half of the dough base, leaving a 2 cm margin around the edge for sealing.
2. Being careful not to tear the dough, fold the empty half of dough over the filling to create a half-moon shape.
3. Press the edges together firmly with your fingertips along the entire circumference.
4. Now, using a sophisticated sealed-edge technique:
   • Starting at one end, pinch the dough edge between your thumb and index finger
   • Gently push the filling toward the center as you work
   • Move your pinching position along the edge, rotating it 90 degrees every centimeter
   • This creates a plaited (braided) appearance and ensures a strong seal
5. The dough should be fully sealed with no gaps where steam could escape.

Stage 4 - Prepare Second Calzone

1. Repeat Stages 2-3 with the second portion of pizza dough and remaining filling.
2. You should now have 2 calzone on your baking sheet.

Stage 5 - Bake the Calzone

1. Brush the exterior of each calzone lightly with a little extra olive oil (this encourages browning).
2. Place the baking sheet in the preheated oven.
3. Bake for approximately 20 minutes until the exterior is golden, crisp, and puffed slightly.
4. If the calzone puff up significantly (which is normal as internal steam builds), this is perfect.

Stage 6 - Finish & Serve

1. Remove from the oven and immediately slide each calzone onto a wire rack using a palette knife.
2. Allow to rest for 3-4 minutes before cutting (this allows the steam to settle slightly and the dough to set).
3. Carefully cut each calzone in half along its natural fold line.
4. Serve immediately while still warm, with filling intact.