- flour 75 g
- water (lukewarm) 45 g
- fresh yeast 2.5 g
- salt 1.25 g
- olive oil 7.5 g
- tomato sauce (tin of chopped tomatoes) 25 g
- ricotta, mashed with a fork 25 g
- ham 12.5 g
- mozzarella 12.5 g
- fresh herbs (basil, parsley and oregano), finely chopped 2.5 g
Dissolve the yeast in a little lukewarm water. Mix the flour and salt in a bowl, press out an indentation in the mixture, add the yeast and olive oil in this hollow and then mix with the flour. Gradually add the lukewarm water and knead into a soft dough. Cover the dough and leave to prove for one hour. Roll the dough out thinly into a rounded shape (around 2 cm larger all round than the Calzone Press). Line the Calzone Press with the dough and cover one side with the filling ingredients. Brush a little water over the edge of the dough and fold the two sides together. Press firmly.
Use the baking paper to pull the calzone onto the shovel. Place the calzone on the stone and bake at the highest setting for around 12 to 15 minutes. After a few minutes, pull the baking paper away from under the dough.
15 minutes at the highest setting with the lid closed