Calzone
A classic calzone offers a versatile, savory experience with a cheese-based filling, always keeping tomato sauce on the side for dipping.
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Instructions
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Position a rack in the oven center, place an inverted baking sheet on it, and preheat the oven to 500 F.
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Combine warm water, yeast, and sugar; let foam for 5 minutes.
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In a stand mixer, beat bread flour, 00 or all-purpose flour, and salt on low speed for 10 seconds.
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Add the yeast mixture and 2 tablespoons olive oil to the flour; mix on medium-low until the dough forms a single mass.
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Coat a large bowl with the remaining 1 tablespoon olive oil, transfer the dough, turn to coat, cover, and refrigerate for 24 hours until doubled.
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Transfer the dough to a lightly-floured surface, divide into 4 equal portions, and form each into a taut ball.
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Line a baking sheet with parchment, place the dough balls seam side down, cover, and refrigerate for another 24 hours; remove 1 hour before baking to reach room temperature.
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In a large bowl, combine mozzarella, ricotta, 1/3 cup Parmigiano-Reggiano, basil, salt, and pepper.
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Stretch each dough ball into a 9-inch circle on a large piece of parchment paper.
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Dollop 1/2 cup of the cheese mixture in the center of each dough circle, add torn soppressata pieces, then top with 1/4 cup more cheese mixture, leaving a 1-inch border.
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Whisk egg and water, then lightly coat the dough edges with the egg wash.
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Fold one side of the dough over the filling to meet the opposite side, then press and crimp to seal the edges.
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Brush the top and sides of each calzone evenly with the remaining egg wash.
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Using a pizza peel, slide 2 calzoni on their parchment onto the preheated baking sheet and bake for 12 to 15 minutes until puffed and golden brown.
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Remove from the oven, immediately top each calzone with about 2 teaspoons Parmigiano-Reggiano, and serve with marinara sauce.