Always check the labels of the products you use.
Method
- 1
Mix dough. Whisk the strong white bread flour, fast-action yeast and salt together in the mixer bowl, then with the hook turning on medium-low, pour in the olive oil and add the warm water gradually, mixing constantly for about 10 min until you reach a smooth, elastic dough (alternatively pulse in a food processor and knead briefly by hand).
- 2
Bulk ferment. Shape into a ball, place in a lightly oiled bowl, cover and leave somewhere warm for 1½–2 hours until the dough has roughly doubled.
- 3
Infuse oil. While the dough rises, warm the crushed garlic, olive oil and dried chilli flakes gently in a small frying pan over medium heat for 1½–2 min, just until sizzling and fragrant (reaching about 93 °C), tip into a bowl and cool for 10 min.
- 4
Mix filling. Stir together the ricotta, finely chopped or grated fresh mozzarella, finely grated parmesan, egg yolk, chopped fresh oregano, salt, black pepper and the cooled garlic oil, then cover and chill until needed.
- 5
Final prep. Put the pizza stone on the lowest shelf and heat the oven to 260 °C, line a tray with lightly oiled baking paper.
- 6
Shape. Turn the risen dough onto an unfloured work surface, cut into 6 equal pieces, shape each into a tight ball, cover and leave to rest for 15–30 min.
- 7
Assemble. Cut 8 squares of baking paper about 23 cm across, roll each dough ball to a 23 cm circle and stack them in pairs with paper between, spread a sixth of the filling over half of each circle leaving a 2–3 cm border, fold over and press, then roll and crimp the edges firmly to seal, cut two small slits in each top, brush generously with olive oil and sprinkle with flaky sea salt.
- 8
Bake. Trim the baking paper, slide 3 calzones on their paper onto the hot stone and bake for about 11 min until golden, cool on a wire rack for 5 min, peel away the paper and serve; bake the second batch while the first cools.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 1.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 91 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- stand mixer with dough hook or food processor
- large bowl
- small frying pan
- cooking thermometer
- medium bowl
- pizza stone
- pizza peel or rimless baking sheet
- baking paper
- rolling pin
- pastry brush
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 764 kcal |
| Protein | 28.1 g |
| Carbohydrate | 88.3 g |
| of which sugars | 1 g |
| of which free sugars | 0 g |
| Fat | 32.6 g |
| of which saturates | 13.8 g |
| Fibre | 3.3 g |
| Salt | 3.11 g |
Protein per 100 kcal
3.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
