INGREDIENTS IN KIT
2 x pizza dough
500 ml tomato sauce
Fior di Latte
Lightly flour the work surface and roll a single ball of dough into a circle approximately 1 cm thick.
Transfer dough to a well oiled, thick bottomed baking tray.
On the right half of the dough, arrange toppings to your liking, with sauce being the final addition. Take care to not place toppings within 3 cm of the edge of the dough to facilitate the folding process.
Carefully fold the left side of the dough over the right side, covering the toppings and matching the edges.
Using your thumb and index finger, fold the dough over itself and apply extra pressure with your thumb to seal the dough over itself. Repeat this process all the way up the side to seal the calzone fully.
Preheat oven to 450°F and allow the calzone to proof for 15 minutes before placing the baking sheet in the oven.
Slice one slit in the top of the calzone approximately 2 cm to release steam during the cooking process, ensuring the calzone won’t explode while baking.
Brush olive oil on the outside of the calzone and dust with pecorino cheese.
Cook calzone for approximately 12-15 minutes or until golden brown. Allow to rest for at least 5 minutes before consuming as it will be VERY hot on the inside.