Here is the awesome Calzone with ham and mozzarella cheese. This originated in Naples—calzone means “trouser” in Italian—but has become popular across the globe, with many regional variations.
Calzones are usually baked, though some versions are deep-fried.
For the calzone (36 cm diameter)
- 250 ml. of warm milk or warm water;
- 2 tsp of salt;
- 2 tsp of sugar;
- 3 cups + 2 tbsp of all-purpose flour;
- 2 tsp extra virgin olive oil;
- 2 tbsp + 1 tsp of brewer’s yeast (in Italy “lievito di birra”)
For the filling:
- 7 oz of cooked ham slices;
- 7 oz of Mozzarella cheese;
- 6-8 peeled tomatoes;
- grated Parmigiano Reggiano cheese;
- extra virgin olive oil;
- Start with the preparation of the dough.
- On your work surface, put the flour.
- Add in the center the salt and sugar and then the warm milk (or warm water ) in which you have dissolved the oil and the crumbled brewer’s yeast.
- Begin to knead with your hands until all the liquid is absorbed.
- Form a smooth and soft dough.
- Let it rise for a couple of hours in a floured bowl, wrapped in a cloth, in the closed oven.
- Then proceed with the preparation of your calzone.
- Preheat the oven to a temperature of 430°F .
- After 2 hours of rising, divide the dough into two parts and on a floured surface with a rolling pin, roll out two 14 inches discs.
- Cut the peeled tomatoes into small pieces and let it drain.
- Meanwhile, cut the ham into strips, mozzarella into pieces and put one of the two discs of dough on an oiled baking pan.
- Fill with ham and mozzarella, peeled tomatoes, a pinch of salt, a few tablespoons of grated Parmesan cheese and a pinch of oregano.
- Close with the other disc of dough, seal the edges.
- With the fork make some light holes on the dough and oil the surface.
- Bake in the lower part of your oven at 430°F for 30 minutes.
- The surface of the calzone should be golden brown.
- Remove from the oven and let sit on for at least half an hour.