by A.J. Coltrane
I may have slightly overestimated how much dough was required for two largish calzones.
I used 600 grams of bread flour (300 grams for each calzone). That may have been at least 100 grams more than necessary.
The Recipe: 600g bread flour, 348g water (58% hydration), 30g olive oil (5%), 12g sugar (2%), 15g kosher salt (2.5%), 1 tsp instant yeast. Knead on low speed for 10 minutes. Let rise 1.5 hours. Divide, shape into balls, and let rise another 30 minutes. Roll out. Preheat oven to 375F. Bake for 30 minutes on a sheet tray, turning halfway through.
A picture right out of the oven:
The filling included pepperoni, meatballs, minced (and sauteed) onion, diced (and sauteed) crimini mushrooms, an aged gruyere grated on the small holes of a box grater, and a roma tomato sauce with diced red peppers, garlic, and herbs.
Here’s one of the two calzones dominating a regular-sized dinner plate:
The filling was well received. The calzone “bread” was fairly light — for as massive as the calzones were, they didn’t “eat” like a giant meal.
Still, add a salad and they’d easily feed a family of four.
I thought they were the best calzones I’ve made so far. I think going light on the oil, adding sugar, and being patient with the rise combined to give better results than in the past. (And just like in this grilled calzone post from 2012 — red sauce on the side would have been welcome. Oh well.)