Calzone

Ingredients

• 10 g yeast
• 200 g Spelt flour Type 1050
• 4 tbsp olive oil
• 1 pinch raw cane sugar
• 1 tsp salt
• 50 g ricotta (min. 45% fat in the product)
• 2 Eggs
• 100 g raw ham (about 5 slices)
• 250 g mozzarella (2 balls; 45% fat in the product)
• 10 g parmesan (piece; 32% in the product)
• Pepper
• oregano
• 2 Tomatoes
• 0.5 bunch Basil

Instructions

1. 1.

   Crumble yeast into a bowl, dissolve it in 2 tbsp lukewarm water and mix in 2 tbsp flour. Cover and let stand for 30 minutes. On a baking board (wooden board), pile the remaining flour and press a well in the center. Work the pre‑mix into the dough, add 2 tbsp olive oil, raw cane sugar, and salt. Knead with 125 ml lukewarm water until a dough forms. Work it vigorously and let rise covered in a warm place for 1 hour, or until doubled in volume.

2. 2.

   For the filling, strain ricotta through a sieve into a bowl and whisk smoothly with eggs. Dice ham and one ball of mozzarella into small cubes and add them. Grate parmesan finely and mix in as well. Season with salt, pepper, and oregano.

3. 3.

   Take the risen dough onto a floured surface, knead again, divide into four pieces, and roll each into a circle about 1 cm thick. Divide the filling into four portions and place each in the center of a dough circle. Fold the middle over, pinch edges together to seal, brush each pocket with ½ tbsp oil, and lay on a baking tray.

4. 4.

   Quarter tomatoes, remove seeds, and finely chop. Dice mozzarella finely as well, then spread both over the calzones. Rinse basil, shake dry, pluck leaves, chop, and scatter over the tops. Bake in a preheated oven at 225 °C (convection 200 °C; gas: level 3–4) for about 20 minutes.

5. 5.

   Serve the calzone very hot and enjoy.