Calzone di Prosciutto e Ricotta (Ham and Cheese Calzone)
By lorik
Ingredients
- Dough:
- 1 ball Naples-style pizza dough
- Fine semolina, for dusting
- 1 ⁄2 cup ricotta
- 1 1⁄2 oz. thinly sliced cooked Italian ham, cut into 1/4" strips
- 1 1⁄2 oz. thinly sliced hard salami, cut into 1/4" strips
- 1 ⁄4 cup grated pecorino romano
- 1 ⁄3 cup pizza sauce
- 2-3 fresh basil leaves
- Makes 4 12 ounce balls
- 2 tbsp. sugar (7⁄8 oz.)
- 1 tbsp. olive oil, plus more (1⁄2 oz.)
- 1 ⁄2 tsp. active dry yeast
- 5 1⁄2 cups "00" flour, preferably Caputo Pizzeria Flour (1 lb. 12 oz.)
- 2 tbsp. kosher salt (3⁄4 oz.)
Details
Servings 1
Adapted from saveur.com
Preparation
Step 1
Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distribute the ham, salami, and half the pecorino over the top. Fold in half; pinch edges closed. Spread sauce over top; sprinkle with remaining pecorino, plus basil leaves. Slide calzone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot.
Dough:
Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil. Cover with plastic wrap; refrigerate 48 hours.
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