Purgatory Recipe

Mix and hydrate

Combine 3 cups all-purpose flour, 1 tsp instant dry yeast, 1 tsp sugar and 1 tsp fine sea salt in a large bowl. Whisk to distribute. Make a well, add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbs olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively knead in a stand mixer with dough hook on medium-low for 5 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tbs flour if excessively sticky.

First rise

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

Portion

Punch dough down gently, divide into 6 equal portions for small calzones (each portion about 3.5–4 oz). Shape each into a tight ball, cover and rest 15 minutes to relax the gluten before rolling.

Prepare cheese mixture

In a bowl combine 2 cups shredded mozzarella, 1 cup ricotta, and 1 tbs finely grated Parmesan. Add 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes. Stir until evenly mixed. Taste and adjust seasoning if desired.

Assemble components

Lay out the 12 pepperoni slices and slice or chiffonade 6 basil leaves. Keep pizza sauce nearby for dipping or spooning.

Preheat

Position oven rack in the upper-middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat. Line a baking sheet with parchment and dust with 1 tbs cornmeal or semolina.

Roll and fill

On a lightly floured surface roll each dough ball into a 6–7 inch circle about 1/8–1/4 inch thick. Scoop about 3 tbs of the cheese mixture onto one half of the circle, leaving a 1/2-inch border. Top cheese with 2 pepperoni slices (or more if you prefer), and a sprinkle of basil. Do not overfill — small calzones should be easy to seal.

Seal

Brush the exposed dough border with a little water. Fold the empty half over the filling to form a half-moon. Press edges together firmly, then crimp with your fingers or press with a fork to ensure sealed edges. Use a small knife to cut 2 small slits in the top of each calzone to vent steam.

Egg wash and oil

Beat 1 egg with 1 tsp cold water to make an egg wash. Brush each calzone lightly with egg wash and brush a little olive oil over the tops for color and shine.

Bake

Place calzones on the prepared baking sheet (or preheated stone) leaving space between them. Bake in the preheated 475°F (245°C) oven for 10–14 minutes, rotating halfway, until golden brown and the crust is cooked through.

Rest and serve

Remove from oven and let rest 3–5 minutes to settle the hot cheese. Serve warm with pizza sauce on the side for dipping.