The calzone is a marvel: you take the simplest, most basic, margherita pizza ingredients, and assemble them on the same pizza dough. Then, with one simple action--folding the dough to encapsulate the fillings--it becomes something entirely different , a sort of supersized pizza roll with a gooey, cheesy-saucy filling that can’t be beat.
Here, the Baking Steel makes an already excellent food even better. Consider the gooey cheese, the sweet-tart tomato sauce, and the fresh basil. Now, wrap it with a crispy-on-the edges dough that you can only attain with the searing power of steel. Suddenly, this pizza revolution becomes revolutionary all over again.
Extra Crispy Calzone Recipe
Recipe by Baking With Steel
1 ball of our 72 hour dough, or your favorite dough
150 grams (3 ounces, or about 1/3 cup)no-cook tomato sauce
150 grams (3 ounces) fresh mozzarella
15 grams (5-8 medium leaves) fresh basil
Preheat the Baking Steel in your oven at 500 F for one hour.
Stretch your dough into a 12 inch circle (oblong or oval is fine). Place on top of a sheet of parchment paper (it doesn’t need to be floured).
Distribute the sauce in a semicircle over half of the dough, leaving a ¼" border around the edges. Place the fresh mozzarella on top of the sauce. Fold the uncovered portion of the dough over the toppings and press with your fingers to crimp the edges together and form a seal. Be sure to make sure there are no holes in the seal so that none of your tasty fillings ooze out. Brush the top of the calzone with olive oil.
Place the calzone (still on the parchment) on top of a lightly-floured pizza peel, and launch it onto the Baking Steel.
Bake for 5-6 minutes, or until crispy on top.
Shove your pizza peel under the parchment to remove the calzone from the oven. Let cool for a few minutes, then slice and serve.