Ingredients
For 4 people:
- 1/2 teaspoon sugar
- 1/2 teaspoon dry yeast
- 300 g all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
Topping:
- 75 g salami
- 50 g ricotta cheese
- 125 g mozzarella cheese
- 3 tablespoons olive oil
- Salt and pepper
Instructions
- Dissolve the sugar in 12 cl of hot water, add the yeast and let it rest for 10 to 15 minutes in a warm place. Pour the flour onto your work surface, make a well in the center and add the oil, salt, and dissolved yeast. Mix everything with your fingers to form a homogeneous dough. Knead for about 10 minutes to obtain a smooth and elastic dough. Put the dough in a bowl. Cover it with a damp cloth, and let it rest for 3 hours in a warm place, away from drafts, until it has doubled in volume.
- When the dough has risen, preheat the oven to 240°C. Cut the salami into 1 cm cubes. Mash the ricotta cheese with a fork, grate the mozzarella cheese. Mix the salami cubes and cheeses with 1 tablespoon of olive oil. Season with salt and pepper.
- Flour your work surface and roll out the dough into a 25 to 28 cm diameter disc, about 5 mm thick. Brush the disc with 1 tablespoon of olive oil using a brush. Spread the filling over one half of the dough disc, leaving a 2.5 cm border free. Fold the other half over the filling to form a half-moon shape. Press the edge with your fingers and then with a fork to seal it. Brush the calzone with olive oil using a brush.
- Use two spatulas to transfer the calzone onto a baking sheet. Bake for 15 to 20 minutes, until the edges are golden brown.