Calzone - Pepperoni and Ham  Ingredients:       1 lb. (3 1/2 c.)  unbleached bread flour; more as needed    2 tsp granulated sugar or honey       1 1/2 tsp table salt (or 2 1/2 t. kosher salt)    1 1/4 tsp instant yeast       1 1/2 Tbsp extra virgin olive oil; more as needed    Filling       1/2 pound pepperoni    1/2 pound mozzarella cheese (cut into cubes)       1/3 cup Prosciutto or ham    1 1/2 c. Ricotta cheese       2 eggs    1/2 cup grated Parmesan cheese

Preparation:

Combine the flour, sugar or honey, salt, yeast, and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Add 11 fl. oz. (1 1/4 c. plus 2 T.) cool water (60-65 degrees). With a large spoon or the paddle attachment of a mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes. Knead the dough: If using an elecric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer's dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off like a Post-it note, leaving only a slight residue. It may stick slightly to the bottom of the mixing bowl but not to the sides. Chill the dough: Lightly oil a bowl that's twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled. If the platic bulges, release the carbon dioxide buildup by lifting one edge of the plastic wrap and then reseal. Let the dough warm up: Take the dough out of the refrigerator, set it 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 at least 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 at room temperature for 1 1/2 to 2 hours. Getting ready to make calzones: Position a rack in the center of the oven and heat the oven to 500 degrees. Fill a small bowl with bread flour and dust a clean work surface with a generous amount of flour. Prepare your fillings. Mix all filling ingredients. Shape the dough: With floured hands, transfer one of the dough balls to the floured work surface. Sprinkle lightly with flour and press it with your fingertips into a round disk. With a rolling pin, roll the dough out into an oval or round shape about 3/16 inch thick and 9 inches across. Dust with flour as necessary to prevent sticking. If the dough resists rolling and springs back, let it rest for a few minutes and move on to the next dough ball. Roll out all the pieces that you plan to make into calzones. Fill the calzones: Brush the edge of a dough round or pastry brush with cool water to make a damp band about a half inch wide all the way around. Spread the sauce over the lower half of the dough. Sprinkle the soft melting cheese over the sauce, and then top with your additional filling choices. Fold the top half of the dough over the filling. Crimp the dough, either with fingers or a fork, sealing the damp edge tightly. Transfer the calzone to a baking sheet lined 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. Bake the calzones: Put the baking sheet in the oven and reduce the oven temperature to 450 degrees. Bake until the crust turns a rich golden brown, which is about 12-15 minutes. Remove from the oven and cool for 3 minutes before serving.

Comments:

Best to make the dough at least a day before you plan to make it. Dough will keep for up to 3 days in refrigerator or for 3 months in the freezer.

Categories:  Baked Dishes, Cheese, Dinner, Italian, Main Dishes

Estimated Serving:  4

Estimated preparation time:  40 min.

Language:  English

Shared by:  Jilly    2010/01/20