- 4 1/2 cups bread flour or all purpose flour
- 1 teaspoon instant dried yeast
- 1/4 Cup (2 ounces/60g) virgin olive oil or vegetable oil
- 1 3/4 Cups (14 ounces/420g or 420ml) water, cold
- 1 tablespoon sugar
- 1 3/4 teaspoon salt
- Olive oil spray
- 2-3 tablespoons polenta or flour extra to dust on surface
- Truffle Salami, sliced thinly
- 6 cups cheese (I used a mix of tallegio, fromage frais goat’s cheese and mozzarella)
- 200g/7ozs sun dried tomato strips, drained
- 1 egg mixed with 1/2 tablespoon water for egg wash
- In the bowl of an electric mixer fitted with a dough hook, add the flour, yeast, oil, water and sugar and on low speed knead for 5 minutes. Add the salt and knead for another minute until elastic.
- Flour a board and line a baking tray with paper and spray with oil. Divide the dough into eight pieces and roll into eight balls. Place on the oiled, lined tray and spray balls with olive oil. Cover with cling film or a large zip lock bag or plastic bag or wrap and place in the fridge overnight. If you don’t have time, place in a warm place for 1-2 hours until risen.
- Line three baking trays with parchment. Dust a clean surface with polenta or extra flour. Flatten out each ball of dough and roll into a larger round, about 20cm/8 inches in diameter. Fill with the cheeses, salami and sun dried tomatoes. Brush a little egg wash around the edge and seal edges together. To prevent the crimped edges from being too thick, press them down to thin them and then crimp them. Place three calzones on each tray. Prick each calzone a few times with a fork (so that they don’t explode their filling). Rest for 15 minutes.
- Preheat oven to 240C/464F. Brush with egg wash and bake each tray of calzones for 12-13 minutes.
Calzone dough based on Peter Reinhart’s pizza dough recipe
Preparation time: 30 minutes
Resting time: overnight or two hours
Cooking time: 12 minutes