recipe basic bread dough, recipe follows
cup fresh ricotta cheese
prosciutto cotto or ham, cut into 1-inch chunks
fresh mozzarella, cut into 1-inch chunks
Sea salt and freshly ground black pepper
cup freshly grated pecorino cheese
Extra-virgin olive oil, for the crust
Basic Bread Dough:
cup light red wine or white wine
cup warm water
teaspoon kosher salt
tablespoon extra-virgin olive oil
cups all-purpose flour
45 2 15 to
the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores. Preheat the oven to 400 degrees F. Prepare the bread dough as directed, cutting the dough into 2 pieces. In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside. Using a lightly floured rolling pin, roll the dough out into 2 rounds. Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt. Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone. In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown. Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.