Turn the heat down to 400☏ and continue baking for a further 15 minutes, or until the crust is golden brown. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan.īake for 15 minutes at 450☏. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. To make the topping: Whisk together the egg and water to make a thin glaze. To make the crust crunchy, preheat a metal roasting pan on the oven bottom. Pinch the seam and ends together very tightly and place the roll on a parchment-lined baking sheet.Ĭover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Starting with the long edge, roll the dough around the filling jelly-roll style.
Then layer it with your choice of ingredients. Roll out each piece into a 10" x 14" rectangle. To make the calzones: Cut your dough into 2 pieces. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising this will produce a finer-grained product. Gently press the dough down, and turn it out onto a lightly floured surface. Cover the bowl and allow the dough to rise for 1 hour, or until it's puffy. Knead the dough until it's smooth and supple, adding more water or flour as needed. Turn the dough out onto a floured surface to knead. Mix all of the ingredients together until the dough pulls away from the sides of the bowl. To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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