Classic Italian Calzone with Honey Ham and Mozzarella Cheese

Woot woot, nothing beats a italian calzone. In case you’ve never had one, it’s simple: a calzone is basically a pizza folded over like a turnover, it doesn’t have any special or different ingredients from a regular pizza, it’s more about the final shape and texture, since you end up with a bit more dough and the filling doesn’t caramelize the way it does on an open pizza.

This calzone is pretty simple, tomato sauce, honey ham, and since I used buffalo mozzarella it tends to release a bit more liquid, but everything together turned out delicious and it’s a really easy recipe to make. Of course, you can fill it with whatever you like, and if you use shredded or a drier mozzarella, for example, you’ll notice the calzone releases a lot less liquid.

This dough was enough for this calzone plus another pizza, so you can make 2 calzones, the tomato sauce was also split between the two, so keep in mind this recipe should give you enough for 2 family-sized pizzas without any trouble. Now let’s get to the recipe. Lets check the recipe!

Classic Italian Calzone with Honey Ham and Mozzarella Cheese

Servings: 2
Time: 1hr 20mins
Difficulty: Normal
Rating: ★★★★★
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What do you do if you are tired of pizza, well you make a calzone hahahaha, its funny i like a calzone, but unlike a turnover or pastry where its common to have one the next day or whatever, I've never had a stale'r calzone, ive always eaten them all, maybe its too good to have leftovers.

Ingredients

Flour – 500g
Sugar – 7g
Baker’s Yeast – 10g
Olive Oil – 13g
Salt – 13g
Buffalo Mozzarella Cheese – 120g
Honey Ham – 100g
Tomatoes – 1 Can (Peeled)
Garlic – 1 Clove
Egg – 1 (Optional for Brushing)
Olive Oil – A Drizzle
Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by making the pizza dough a day in advance. In a very large bowl, add 100g of flour, the sugar, baker’s yeast, and olive oil. Mix a little until a small paste forms, then let it rest for about 10 minutes.
Then add the remaining flour and salt, mix until a ball of dough forms. Knead this dough until it is very consistent, smooth, and shiny. Grease the bowl with olive oil and place the dough ball inside. Cover with a cloth and let it rise for 1 hour.

After the dough has doubled in size, remove it from the bowl, knead it again, divide it into two balls, place them on a baking sheet, cover with a cloth, and refrigerate to rise slowly for 12 to 24 hours.
When it’s time to make the calzone, preheat the oven to 200ºC or higher and place a pizza stone inside if you have one.
In a small saucepan, combine the crushed peeled tomatoes, chopped garlic, a pinch of oregano, salt and pepper, and a drizzle of olive oil. Cook for about 5 minutes, then remove from the heat.

Fill half of it with 2 tablespoons of tomato sauce, followed by sliced mozzarella and a few slices of honey ham. Fold the dough over to cover the filling, pressing the edges to seal well.

You can brush the top with whisked egg, make a few cuts on top with a knife, and bake in the oven for about 25 minutes, or until golden brown. Serve freshly made. Enjoy!

Notes & Tips: If your buffalo mozzarella is on the wet side, pat it dry with kitchen paper before layering it in, or swap it for a drier, shredded low-moisture mozzarella if you’d rather avoid a soggy bottom.

Don’t overfill the calzone, it’s tempting, but too much filling makes sealing the edges a real pain and increases your chances of a blowout in the oven. When you fold and pinch the edges, try crimping them like a pie crust for extra insurance against leaks, or folding them underneath the base, so the weight of the calzone will press on the edges.

If you don’t have a pizza stone or pizza metal tray, a preheated upside-down baking sheet works in a pinch, just make sure it’s nice and hot before the calzone goes in.

Letting the dough do that slow, cold ferment in the fridge for the full 24 hours instead of just 12 will get you noticeably better flavor and texture, so plan ahead if you can.

Do note that the per serving nutrition information is for the whole calzone, but this is kinda enough for 2 people to eat, or a reaaaalllllly hungry person.

This recipe for Classic Italian Calzone with Honey Ham and Mozzarella Cheese was originally created on BakeAfter.com. Esta receita de Pizza Calzone foi publicada em português no Iguaria.com.