Calzone Filled with Cheese and Tomatoes

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Preheat the oven to 220°C (430°F), with a baking stone inside.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Roll out the dough into thin rounds.

   ⚙ Rolling Out DoughRolling pin

   💡Let the pizza dough rise for 24 hours in the fridge (a long cold rise) — the dough develops a deeper flavor and an airy texture with big bubbles.

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
3. 7
   Spread the sauce on half of each round.
4. 8
   Scatter the mozzarella, ricotta, oregano and black pepper over the top.
5. 9
   Fold the empty half over the filling and press the edges firmly to seal. Cut a few slits on top.

   💡Leave 2 cm clear at the edge of the filled half and don't overfill: that way the edges seal well and the filling doesn't escape during baking.
6. 10
   Slide onto the hot stone and bake 15–18 minutes, until the calzone is golden and crisp.

   OvenBaking stone (pizza stone)