Our Cookbook

Italian

Cheese calzone

A folded, stuffed pizza filled with three cheeses and tomato sauce.

  • Yield1 calzone
  • Prep15m
  • Cook20m
  • Effortweekend

Dough

  • 1 ball pizza dough
    Slow pizza dough 2

    Ingredients

    • 250g 00 flour (or strong bread flour in a pinch)
    • 160ml water
    • 20ml olive oil
    • 5g fast-acting yeast
    • 5g salt

    Method

    1. Add all the ingredients in a bowl (keeping salt and yeast as separate as possible).
    2. Mix and knead for 5-10 minutes.
    3. Leave the dough to rise “from morning to evening”, or as long as possible. If you need it sooner, consider slightly more yeast!
    4. Split into ~150g balls.
    5. Prove these for a further 2 hours if possible.
    6. Spread them out with fingers into 6 to 7 inch circles until they are the same thickness all over. Toss/spin the dough on your knuckles to make the dough to be thinner in the middle and thicker on the edges.
    Full recipe

Filling

  • 55g pizza tomato sauce
    Pizza tomato sauce ~200ml (enough for 3–4 pizzas)

    Ingredients

    • 200g passata
    • 1 tbsp olive oil
    • 0.5 tsp fine salt
    • Pinch of sugar (balances acidity if the passata is sharp)

    Method

    1. Whisk everything together in a bowl.
    2. Taste and adjust salt; add a pinch of sugar if it tastes sharp.
    Full recipe
  • 170g ricotta
  • 170g mozzarella (low-moisture), grated
  • 55g Parmesan, grated
  • 50g cooked ham or salami
  • 150g spinach, wilted and dried ahead of time optional

Method

  1. Stretch the dough into a 30cm circle on a floured peel.
  2. Spread the ricotta, mozzarella, Parmesan and tomato sauce over one half, leaving a border. Add any ham, salami or spinach if using.
  3. Fold the dough over into a half-moon, pinch the edges closed and trim about 5mm off the seam with a pizza wheel to seal. Poke 2-3 steam vents in the top.
  4. Bake in the pizza oven for about 5 minutes, rotating regularly, until golden brown. Cool for 5 minutes before slicing; serve with extra tomato sauce for dipping.

Sub-recipes

Slow pizza dough

2

Method

  1. Add all the ingredients in a bowl (keeping salt and yeast as separate as possible).
  2. Mix and knead for 5-10 minutes.
  3. Leave the dough to rise “from morning to evening”, or as long as possible. If you need it sooner, consider slightly more yeast!
  4. Split into ~150g balls.
  5. Prove these for a further 2 hours if possible.
  6. Spread them out with fingers into 6 to 7 inch circles until they are the same thickness all over. Toss/spin the dough on your knuckles to make the dough to be thinner in the middle and thicker on the edges.

Pizza tomato sauce

~200ml (enough for 3–4 pizzas)

Method

  1. Whisk everything together in a bowl.
  2. Taste and adjust salt; add a pinch of sugar if it tastes sharp.

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