Ham Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine salt. Whisk briefly to distribute ingredients.

Add liquids and form dough

Add 1 1/2 cups warm water (about 105–115°F / 40–46°C) and 2 tbs extra-virgin olive oil to the dry ingredients. If using a stand mixer, use the dough hook and mix on low until a shaggy dough forms, about 2 minutes. If mixing by hand, stir with a wooden spoon until combined.

Knead

Knead the dough on medium speed in the mixer for 6–8 minutes until smooth and elastic, or turn onto a lightly floured surface and knead by hand for 8–10 minutes. The dough should be slightly tacky but not sticky; add up to 2 tbs flour if excessively sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Divide and rest

After the dough has doubled, punch it down gently and divide it into 4 equal portions for medium calzones (each about 8–10 oz). Shape each portion into a tight ball, cover lightly, and let rest for 15–20 minutes to relax the gluten before shaping.

Prepare filling mixture

While the dough rests, combine 1 cup ricotta, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 10 oz chopped deli ham, 2 minced garlic cloves, 6 sliced basil leaves, 1/4 tsp red pepper flakes, 1/4 tsp black pepper, and 1/2 tsp salt in a medium bowl. Stir until evenly distributed. Taste a small bit of the ricotta mixture and adjust salt/pepper if needed.

Portion sauce

Reserve about 1/4 cup of the 1 cup pizza/marinara sauce per calzone for dipping or spreading inside; keep the remaining sauce for serving. For each calzone, use roughly 2–3 tbs sauce inside (do not over-sauce to prevent sogginess).

Preheat oven and prepare pan

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on a middle rack while preheating. Line a baking sheet with parchment paper or lightly oil it.

Roll and fill

On a lightly floured surface, flatten one dough ball with your hands and roll into a 8–9 inch circle about 1/4 inch thick. Spoon about 2–3 tbs marinara sauce onto one half of the circle, leaving a 1/2-inch edge. Add approximately 1/4 of the ricotta-mozzarella-ham filling (about 1 to 1 1/4 cups) onto the sauced half, spreading to within the border. Do not overfill.

Fold and seal

Fold the empty half of dough over the filling to form a half-moon. Press the edges together firmly, then crimp by folding the edge over itself or pressing with a fork to seal completely, ensuring there are no gaps for filling to leak.

Egg wash and vent

Whisk 1 large egg with 1 tbs water to make an egg wash. Brush the top of each calzone lightly with egg wash for color. Use a sharp knife to make 2 small slits or poke with a fork to allow steam to escape.

Bake

Place calzones on the prepared baking sheet (or slide onto the preheated pizza stone). Bake in the preheated 475°F (245°C) oven for 12–16 minutes, rotating halfway, until golden brown and the interior is bubbly. Baking time may vary slightly depending on oven and calzone size.

Finish

Remove calzones from the oven and brush lightly with 1 tsp olive oil if desired for extra sheen. Let rest on a rack for 5 minutes to set before serving.

Serve each calzone warm with remaining marinara sauce for dipping. Optionally sprinkle with extra grated Parmesan and torn fresh basil.