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Filled with a variety  of vegetables and cheeses, calzones are a centuries-old tradition in southern Italy. These savory pies are easy to prepare .


2 tsp. active dry yeast
1 tsp. sugar
1 cup warm water (110°F)
3 cups bread flour, plus more as needed
1 1/2 tsp. salt
6 Tbs. olive oil
1 cup mushroom
1/4 yellow onion, sliced
1 large red bell pepper, seeded and thinly sliced
2 garlic cloves, thinly sliced
1 tsp. minced fresh oregano
Fresh  Basil
12 oz. mozzarella cheese, grated
6 Tbs. tomato sauce
Semolina flour for dusting


In a small bowl, stir together the yeast, sugar and warm water. Let stand for 5 minutes.

In the bowl of a food processor, combine the 2 cups bread flour, the salt and yeast mixture. Slowly drizzle in 1 Tbs. of the olive oil and process for about 3 minutes. The dough should come together into a large ball.Transfer the dough to a bowl and cover with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.

Place a pizza stone on the middle rack of an oven and preheat the oven to 500ºF.

Set  a pan over medium heat and warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, for 2 minutes, then add the bell pepper ,mushrooms and garlic. Cook, stirring occasionally, until the vegetables are tender and beginning to brown, about 15 minutes. Transfer the vegetables to a large bowl, add the  oregano, mozzarella and tomato sauce and stir to combine.

Punch down the dough, divide it into 4 equal pieces and roll each into a ball. Using extra bread flour if the dough is too sticky, roll out 1 ball of dough into an 8-inch round. Place 1/4 cup filling on one half  of the dough, then close , pressing the dough down firmly. Place on a baking sheet dusted with semolina flour and refrigerate. Repeat to make 3 more calzones. Brush the top of each calzone with 1/2 Tbs. olive oil.

Transfer calzones to a pizza peel dusted with semolina flour, then carefully slide them onto the preheated pizza stone and bake for 10 to 12 minutes. Remove the calzones from the oven and let cool for 5 minutes before serving.


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Georgia Bitay