FOR THE DOUGH:
3/4 cup warm water (180 ml)
1 tablet of fresh biological yeast (15 g) or 1 tablespoon of active dry yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Olive oil for brushing
FOR THE FILLING:
4 tablespoons olive oil
2 cups shredded mozzarella cheese (200 g)
1 1/2 cups cooked prosciutto, diced (200 g)
1 tablespoon dried oregano
Salt to taste
Olive oil for brushing
FOR THE DOUGH:
3/4 cup warm water (180 ml)
1 tablet of fresh biological yeast (15 g) or 1 tablespoon of active dry yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Olive oil for brushing
FOR THE FILLING:
4 tablespoons olive oil
2 cups shredded mozzarella cheese (200 g)
1 1/2 cups cooked prosciutto, diced (200 g)
1 tablespoon dried oregano
Salt to taste
Olive oil for brushing
MAKE THE DOUGH:
1 Place the warm water in a bowl and add the yeast
2 Stir gently with a spoon until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
4 Gradually add more flour and mix well
The dough should release from the sides of the bowl and become sticky
5 Transfer to a clean surface dusted with remaining flour
Knead until smooth and elastic, about 1 minute
6 Form into a ball and place in a large bowl greased with olive oil
Cover with plastic wrap and let rise for 30-45 minutes or until doubled in volume
7 Punch down the dough and divide into two portions
Roll out each portion into a thin circle
ASSEMBLE THE CALZONES:
Pry the dough circles open slightly and place half of the filling ingredients on one half, leaving a 1-cm border
Drape the other half over the filling, forming a half-moon shape
Press edges together to seal
Place on a large baking sheet greased with olive oil
Ase in a preheated oven at 250°C for 30 minutes or until golden brown
Approximately 902 calories per serving
