Calzone

What to get ready

• Flour 520 g
• Dry yeast 4 g
• Ricotta cheese 280 g
• Mozzarella 240 g
• Spicy salami sausage 160 g
• Thick tomato passata 200 ml
• Parmigiano cheese 80 g
• Olive oil 60 ml

Method

1. 1 Let the dough rest in the refrigerator for 8 hours, then stretch it by hand into a round base.
2. 2 Mix ricotta with Parmigiano and pepper, then spread it over half of the base.
3. 3 Arrange the mozzarella and salami on top of the ricotta, leaving a two-centimeter margin.
4. 4 Fold it in half, then press and twist the edges to seal, and poke two small holes on the surface for air to escape.
5. 5 Brush the outside with tomato sauce and bake on high for 12 minutes until the crust is golden brown and puffed up.

With an appliance

• Charcoal grill 40 min

  Replace step 5: Place the calzone on a stone about 15 cm away from the glowing charcoal, cover with a lid and bake indirectly for 9 minutes, flipping the end of the pastry at minute 4. The crust will be smoky and puff up faster than in a conventional oven, but you must keep the charcoal on both sides to prevent the filling from bursting and burning.