• 500 g of fine wheat flour, preferably tipo 00 (Italian flour found in most grocery stores)
• 500 g of whole wheat
• 20 g of yeast
• 1 teaspoon of salt
• 1 dl of olive oil
• about 7 ½ dl of lukewarm water (start with 7 dl)
Filling: tomato sauce or white pizza sauce, cooked ham, small meatballs in pieces or bacon sausage in strips, spinach leaves, mozzarella cheese in pieces or grated cheese.
This is what you do:
Pizza dough: If you can, use a food processor to knead the dough together. Knead until the dough releases from the baking dish and is soft and smooth in consistency. Cover the dough tightly and let it rise for 1.5 to 2 hours. If using cold water, let the dough rise for 8 to 10 hours.
Preheat the oven to 250 degrees – feel free to use a pizza stone if you have one!
Divide finished pizza dough into 4-5 pieces, shape/roll each piece into thin bases. Spread the tomato sauce, mozzarella/cheese and fill with one half, then fold over the other half and press/fold the edges together so that no toppings leak out.
Bake in a hot oven for 12 to 18 minutes, until the surface is golden brown and the cheese is melted. The calzone is very hot, so let it sit for 2-3 minutes before serving.
White pizza sauce:
• about 2 dl fresh cream
• 1-2 finely chopped garlic cloves
• fresh or dried herbs, thyme or basil, coarsely ground black pepper
• possibly slices of brie / blue cheese
• possibly thinly sliced bacon sausage
• 1 onion
• 2 tablespoons of oil
• l dl of tomato purée
• 1 paprika
• 1 can crushed/chopped canned tomatoes
• 1-2 teaspoons of sugar
• 2 teaspoons dried oregano/pizza seasoning/basil
• salt pepper
• 2-3 dl of grated cottage cheese and
• possibly pine nuts
Brown the finely chopped onion in the oil in a skillet over medium heat. Add the tomato purée, cook for a few minutes before adding the finely chopped peppers with the canned tomatoes and spices. Bring to a boil and simmer the sauce uncovered for 15-20 minutes without a cover. Taste with more spices, salt and pepper.