Calzoni Filled With Mozzarella, Black Olives, Tomatoes Sauce And Smoked Sausage. Recipe

How to make it

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• Mix the flour and salt until well combined, you can use a wooden spoon or your hands. Add the olive oil to the reserved water.
• Add the salt, flour mixture the yeast, the water and the olive oil together. Using a dough hook for you mixer knead at medium speed until the dough is soft and slightly sticky, about 5 min.
• Proofing the dough (First Rise):
• Now, place the dough in a gently oiled, large bowl. ( The dough will rise about twice in size) Cover with oiled plastic wrap and a towel over the plastic wrap. Let it rest for two hours at room temperature.
• Shaping the Calzoni:
• When the dough looks twice as big of his original size. Punch down the dough ( lightly, no need to be too vigorous). Divide the dough into equal halves. ( I tent to to weight the dough, so I know each calzone is the same in size). Divide the dough in 10 balls. (Each half should give you five roughly 100gr. balls). Let it rest for another 20 minutes, covered with a cloth.
• Use a rolling pin to roll each of the 10 pieces of dough into a circle. Make sure to have a floured work surface, otherwise the dough will stick. Divide the mozzarella, sausage, black olives and the tomatoes sauce among the calzoni. Brush the borders of the calzoni with some beaten eggs, than fold the top part over the filling. Press the two edges down, otherwise the calzone will open up during baking. You might want to use a fork to press down the top and bottom edge.
• Brush the top of the calzoni with the egg wash, and than pop them into a 420F (220C)oven. Bake for 20 to 30 min.
• If, like me, you are using a baking stone, pre-heat the stone in the oven until it gets to the 420F temperature.
• Serve when they are still hot!