Calzone Quattro Stagioni
Ingredients
For the Neapolitan-style pizza dough
1/2 teaspoon dry yeast
250 ml (1 cup) lukewarm water
450 g (3 cups) plain, 00 or baker’s flour
3 teaspoons salt flakes
semolina, for dusting
For the filling
400 gr of tinned peeled tomatoes, crushed
2x 250 g buffalo mozzarella
50 gr of sliced ham
6 artichoke hearts, halved
3-4 tablespoons of pitted black olives
8 button mushroom, thinly sliced
extra virgin olive oil, for drizzling
salt for seasoning
Watch the full recipe below
Method
Mix the yeast and water in a bowl and stand for a few minutes to froth up.
Tip the flour into a large bowl, pour in the water mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate. Knead vigorously on a lightly floured surface for up to 10 minutes or until smooth, shiny and elastic. (If you have a stand mixer fitted with a dough hook, by all means use it instead of your muscle power!) Dust with semolina, then cover with a damp tea towel and rest for 30 minutes.
Using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre like folding a letter and then onto itself into a ball. Place in an oiled container fitted with a lid – make sure the container is large enough to allow plenty of room for rising. Cover and rest at room temperature for 2 hours, then place the container in the fridge overnight (or for up to 4 days), to slow-prove and develop flavour and texture.
A couple of hours before you want to use the dough, remove it from the fridge and take off the lid. Cover loosely with a tea towel and leave at room temperature for 2 hours.
Preheat your oven to 220C. Place a 25 cm pizza tray or round baking tray upside-down in the oven to heat up.
Divide the dough into two balls.
Place a ball of dough on a lightly floured surface. Using your fingers (not a rolling pin, as you want to avoid crushing the air bubbles that have formed during fermentation), stretch the dough into a 20–22 cm round. Create a rim of dough around the edge to contain the filling. Place the rolled dough on a sheet of baking paper dusted with semolina.
Reserve 2 tablespoons of crushed tomatoes, then spoon half the tomato, 1 mozzarella, half artichokes, half olives and half the ham slices and half the sliced mushroom on one half of the dough. Season with salt and drizzle with a little olive oil. Fold the other half of the dough over and pinch the edges to seal, enclosing the filling. Brush the top with a tablespoon of the remaining crushed tomatoes, drizzle a little olive oil over the top and season with salt.
Using oven mitts, carefully take the hot tray out of the oven. Slide the calzone (on its baking paper) onto the tray and immediately return it to the oven. Do this as quickly as you can to avoid losing heat. Bake for 30 minutes, until the crust is nicely puffed up and slightly burnished.
Take the calzone out of the oven, slide it onto a board and drizzle with olive oil, serve hot. Repeat with the second ball of dough and remaining filling ingredients to make a second calzone.
