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Restaurants›Il Vicino Wood Oven Pizza - Santa Fe›Calzone Recipe

Calzone Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes CALZONE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 1 tsp granulated sugar; 1 tsp fine salt; 1 cups warm water (about 105–115°F / 40–46°C); 2 tbsp extra-virgin olive oil; 1 cups ricotta cheese; 1.5 cups shredded mozzarella; 1 tbs grated Parmesan or Pecorino Romano; 1 cups sliced pepperoni (or your preferred cured meat), chopped; 6 leaves fresh basil, thinly sliced; 1 cloves garlic, minced; 0.25 tsp red pepper flakes; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups pizza sauce (store-bought or homemade); 0.25 cups all-purpose flour (for dusting); 1 tbsp olive oil (for brushing); 1 whole egg (for egg wash, optional); 1 tsp water (for egg wash)

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time2h

Serves2

Make Calzone Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

2 tsp instant dry yeast

1 tsp granulated sugar

1 tsp fine salt

1 cups warm water (about 105–115°F / 40–46°C)

2 tbsp extra-virgin olive oil

Filling

1 cups Ricotta cheese

1 1/2 cups shredded mozzarella

1 tbs grated Parmesan or Pecorino Romano

1 cups sliced pepperoni (or your preferred cured meat), chopped

6 leaves fresh basil, thinly sliced

1 cloves Garlic, minced

1/4 tsp Red pepper flakes

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Finishes

1 cups pizza sauce (store-bought or homemade)

1/4 cups all-purpose flour (for dusting)

1 tbsp olive oil (for brushing)

1 whole egg (for egg wash, optional)

1 tsp water (for egg wash)

Method

Dough

Activate yeast and mix

In a medium bowl, combine warm water, instant dry yeast, and sugar. Stir and let sit 5 minutes until foamy. If yeast doesn't foam, discard and start with fresh yeast/water.

Form dough

In a large bowl, whisk together 3 cups flour and 1 tsp salt. Make a well, pour in the yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (add up to 2 tbsp more flour if too sticky). Alternatively, knead in a stand mixer with dough hook on medium for 5–6 minutes.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Divide and rest

Punch down the dough, divide into 2 equal portions (for two medium calzones) and shape each into a ball. Cover and rest 15 minutes before rolling.

Filling

Prepare filling

In a medium bowl, combine ricotta, 1.5 cups shredded mozzarella, 1 tbsp grated Parmesan, minced garlic, red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth. Fold in chopped pepperoni and sliced basil leaves. Taste and adjust salt/pepper as desired.

Assembly & Baking

Preheat and prepare pan

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment or lightly oil it and dust with a little flour or cornmeal.

Roll out dough

On a lightly floured surface (use the 1/4 cup reserved flour sparingly), roll each dough ball into a 9–10 inch round, about 1/8–1/4 inch thick. Keep rounds even so they seal uniformly.

Assemble calzones

Spread about 1/4 cup pizza sauce over the bottom half of each dough round, leaving a 1/2 inch edge. Spoon half the cheese/meat filling (about 3/4 cup) onto the sauced side, leaving the border clear. Brush the border with a little water or a thin layer of egg wash to help seal. Fold the top half of dough over the filling to form a semicircle.

Seal and vent

Press edges together and crimp with fingers or a fork to seal well. Transfer to the prepared baking sheet or a pizza peel dusted with flour. Use a sharp knife to make 1–3 small slits in the top of each calzone to allow steam to escape.

Egg wash and oil

If using, whisk the egg with 1 tsp water and brush lightly over each calzone for a golden finish. Brush edges with 1 tbsp olive oil to encourage browning.

Bake

Bake on the middle rack (or on the heated pizza stone) for 12–16 minutes until the crust is deep golden brown and filling is hot. Rotate the pan halfway through baking for even color.

Rest and serve

Remove calzones from the oven and let rest 5 minutes to allow filling to set. Serve each calzone with remaining pizza sauce on the side for dipping and garnish with extra basil or grated Parmesan if desired.