I launched Baking Steel on Kickstarter in the fall of 2012. Since then, I have made several thousand pizzas and zero calzones. I'm not kidding. I've made Jenn Louis's genius Stromboli recipe in almost every pizza class, that's about as close to Calzone as I have come. That's about to change. Fresh Chef Craig and I were hanging in the test kitchen yesterday doing the usual, planning the week and making pizzas. We had one dough left. We both looked at each other and said how about a crispy calzone? Boom!
Essentially, a calzone is just a pizza folded in half, with the toppings contained inside. You can top a pizza with just about anything and you can fill a calzone with just about anything. We were feeling traditional yesterday. We decided to fill our calzone with our no-cook tomato sauce (using Bianco DiNapoli tomatoes) and fresh mozzarella. Our Baking Steel was already in the oven, preheated and ready to go. We wanted a crispy calzone, so we decided to keep the oven blasting at 500 F. After 5-6 minutes we turned our broiler on. After a minute under the broiler, our color was perfect and the calzone was done.
For our first attempt at calzone, this was awesome - literally oozing with flavor! We definitely won't wait another three years to try again. I think we'll bake another today, tomorrow, and the day after that....you get the picture!
1 no knead pizza dough
4 oz. tomato sauce
3 oz. fresh mozzarella
1. Preheat your oven at 500 F with your Baking Steel on second to top rack.
2. Stretch out dough to a 12 inch cylinder
3. Place your dough on a lubricated pizza peel, using semolina or flour.
4. Distribute the sauce over half of the dough, place fresh mozzarella throughout. Fold over dough and pinch the ends, forming a half moon or circle.
5. Be sure the ends are pinched tightly, so the sauce won't escape.
6. Gently top the calzone with olive oil and then launch onto your Baking Steel.
7. Bake for 5-6 minutes, throw the broiler on for the last minute to give it some color.
8. Remove from oven, take some pics for Instagram. Slice and serve.