Homemade Calzones

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Calzones are baked pizza pockets stuffed with cheese, proteins and veggies and can be served for lunch, dinner or even breakfast if you’re creative.

Prep Time30

Cook Time10

Course: Main Course, Snack

Cuisine: American

Keyword: homemade calzone, dough recipe, calzone, pizza oven, gozney dome,, grilling with dad recipes, grillin with dad recipes, grilling recipes, gozney recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Pizza Dough Ingredients

13 grams Sea salt
300 grams Luke warm water (90 degrees)
1/2 tsp Active yeast
500 grams Bread flour

Stuffing Ingredients

1/4 cup Pizza sauce
8 oz Fresh mozzarella
1/2 cup Grated parmesan cheese
1/2 cup Ricotta cheese

Instructions

Ina stand mixer add 13 grams of sea salt, 300 grams of cold water, 1/2 tsp of active dry yeast and 500 grams of bread flour. Mix for 15 minutes at low speed until the dough is formed and no longer sticking to the bowl.
Remove the bowl with the dough from the mixer, cover with plastic wrap and let it proof at room temperature between 6 to 12 hours.
Once the dough has proofed, remove from the bowl and separate into 3 equal pieces. Roll each individual piece into a a smooth ball and let it proof again in a container for another 2 hours.
Stretch the dough into a 10 - 12 inch pizza. Start by covering your workspace with flour and press down and outward on the dough ball. Continue this process until the edges are even with the rest of the pie.
Spread some pizza sauce on half of the pie. Next add some fresh mozzarella pieces, grated parmesan and ricotta. If you have any other stuffing choices place those on top, cover with more cheeses and fold the dough over to cover.
Pinch the ends to close off the calzone. For the best seal, wet the edges with water allowing the dough to glue together.
Preheat the pizza oven to 600 degrees and place the calzone in the oven. Rotate it ever 2 minutes to get an even cook all around. Total cook time is about 10 minutes.

Nutrition