Calzone Classico (Folded Pizza with Tomato and Cheese)

Dough

• 300 g Bread flour
• 4 g Instant yeast
• 6 g Fine sea salt
• 190 ml Water, lukewarm
• 15 ml Extra virgin olive oil

Filling

• 160 g Tomato passata
• 200 g Mozzarella
• 150 g Ricotta
• ½ tsp Black pepper

1. In a mixing bowl, combine the flour, instant yeast and salt. Add the lukewarm water and olive oil, then mix to a shaggy dough and knead for 8 to 10 minutes until smooth and elastic.
2. Cover the bowl and leave the dough to rise at room temperature until doubled in size. This should take about 60 minutes, depending on your kitchen.
3. Meanwhile, drain the mozzarella well and tear it into small pieces. Stir the passata with a pinch of salt and the black pepper, if using, then keep the ricotta ready for filling.
4. Heat the oven to 250°C (480°F) and place a baking tray inside to get hot. Tip the dough onto the worktop, divide into 2 equal pieces, then shape each into a tight ball and rest for 10 minutes.
5. Roll each dough ball into a round about 22 to 24 cm wide, leaving the centre slightly thicker than a pizza base. Spoon the passata over one half of each round, leaving a 2 cm border, then add the ricotta and mozzarella.
6. Fold the dough over the filling to make a half-moon and press out any trapped air. Seal firmly by pinching the edge, then crimp it over itself to lock in the filling.
7. Carefully slide the calzoni onto the hot tray and bake for 12 to 15 minutes until puffed and deeply golden. If one side colours faster, rotate the tray halfway through.
8. Rest the calzoni for 5 minutes so the filling settles. Slice and serve hot.

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