calzone

S e r v es 4

1 recipe Pizza Dough (recipe
p. 34), refrigerated for at
least 8 hours
Olive oil, for brushing
Unbleached bread flour or
semolina flour, for dusting
1 cup No-Cook Tomato Sauce
(recipe p. 35)
2 cups low-moisture mozzarella
or other soft melting cheese
1 cup filling (see choices below)
1/4 cup grated ParmigianoReggiano
Kosher salt (optional)

filling ideas

For each calzone, you’ll
need1/4cup thick No-Cook Tomato Sauce ,
1/2cup of a soft melting
cheese (such as low-moisture
mozzarella, Monterey Jack,
provolone, Gouda, smoked
mozzarella, or smoked
Gouda), up to1/4cup of any
other ingredients you like
(such as crumbled cooked
sausage or bacon; sautéed
or steamed vegetables like
onions, broccoli, peppers,
mushrooms, artichoke
hearts, or garlic; and chopped
fresh herbs like basil or
parsley), and 1 Tbs. grated dry
aged cheese (like ParmigianoReggiano, Asiago, or Romano)

Instead of making a pizza, fold
the dough in half and bake it
into a steamy calzone. Vents
allow steam to escape so that
it doesn’t build up and burst the
crimped edge of the calzone

Prep the dough

1. Take the dough out ofthe
   refrigerator, setit on a lightly
   oiled work surface, and divide
   into 4 equal pieces of about
   7 oz. each. Roll each piece into
   a tight ball. Line a baking sheet with parchment and lightly oil it with olive oil or
   cooking spray. Set each ball atleast an inch apart on the parchment. Lightly
   spray or brush the balls with olive oil and cover loosely with plastic wrap. Let
   the dough warm up and relax atroom temperature for11/2to 2 hours.
2. Position a rack in the center ofthe oven and heatthe oven to 500°F (a baking stone is optional). Fill a small bowl with bread flour, or semolina if using, and
   dust a clean work surface with a generous amount. Prepare your fillings.

Shape the dough

With floured hands,transfer one ofthe dough balls to the flouredwork surface.
Sprinkle lightly with flour and press it with your fingertips into a round disk.
With a rolling pin, rollthe dough outinto an oval or round shape about3/16 inch
thick and 9 inches across. Dust with flour as necessary to prevent sticking. If
the dough resists rolling and springs back, letitrestfor a few minutes and
move on to the next dough ball. Roll out allthe pieces that you plan to make
into calzones

Fill and bake the calzones

1. Brush the edge of a dough round with cool waterto make a damp band
   about1/2inch wide allthe way around. Spread the sauce overthe lower half
   ofthe dough. Sprinkle the soft melting cheese overthe sauce, and then top
   with your additional filling choices and the Parmigiano. Fold the top half ofthe
   dough overthe filling. Crimp the dough either with fingers or a fork, sealing the
   damp edge tightly. Transferthe calzone to a baking sheetlined with parchment. Repeat with the remaining dough circles. Brush the tops with olive oil,
   sprinkle lightly with kosher salt(optional), and cut 3 steam vents in each.
2. Putthe baking sheetin the oven (on the baking stone, if using) and reduce
   the oven temperature to 450°F. Bake untilthe crustturns a rich golden brown,
   12 to 15 minutes. Remove from the oven and cool for 3 minutes before serving.
   —Peter Reinhart