FOR THE DOUGH
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE FILLING
4 tablespoons of olive oil
2 cups of shredded mozzarella cheese (200 g)
1 1/2 cups of cooked ham, diced (200 g)
1 tablespoon of oregano
Salt to taste
Olive oil for brushing
FOR THE DOUGH
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE FILLING
4 tablespoons of olive oil
2 cups of shredded mozzarella cheese (200 g)
1 1/2 cups of cooked ham, diced (200 g)
1 tablespoon of oregano
Salt to taste
Olive oil for brushing
MAKE THE DOUGH:
1 Place the water in a bowl and add the yeast
2 Mix gently with a spoon until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon until a sticky dough forms
Add more 1 cup of flour and mix well
The dough should be smooth and elastic
4 Transfer to a lightly floured surface and knead for about 10 minutes, until the dough comes together in a ball
5 Divide the dough into two parts and roll each part out into a thin circle
FILL THE DOUGH:
Brush the dough circles with a little olive oil
Place half of the dough on a flat surface
Spread half of the filling ingredients over this dough, leaving a 1 cm border
Fold the dough over the filling to form a large calzone shape (a semi-circle)
Press the edges together to seal
Place in a large baking dish, brushed with olive oil
Bake at 250°C for 30 minutes, or until golden brown
902 calories per serving
