Calzone – Pareve version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 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.
3. 3
   Cover and Let rise about an 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.

For the Tomato sauce

1. 4
   In a bowl, mix the tomatoes with the salt. Don't cook it: the sauce cooks on the pizza in the oven.

   ⚙ SimmeringStoveSmall saucepan

   💡Spread cooled sauce on pizza: hot sauce softens the dough even before baking.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 5
   Preheat the oven to 200°C (390°F).

   ⚙ 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 two large 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 over the top.
5. 9
   Fold the empty half over the filling and press the edges firmly to seal.

   💡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
   Brush with olive oil and bake 20–25 minutes, until the calzone is golden.

   Pastry brushOvenBakeware