Between pizza and pastry, calzone is a speciality from Naples which, like many other Italian recipes, has travelled the world to arrive at our kitchens. Today, we have the “piacere” of enjoying Olivia’s recipe, a fantastic tuna calzone with homemade dough.
- For the filling:
- For the dough:
- 250 g of flour
- 15 g of compressed yeast
- 150 ml of lukewarm water
- 2 tbsp of extra virgin olive oil
- 1 pinch of salt
- Sieve the flour and the yeast in a bowl or big container.
- Add the water, the 2 tbsp of olive oil and a little salt.
- Knead well, working the dough and leave it in the fridge in a clean cloth for about 30 minutes until it ferments.
- Then, use a rolling pin to spread the dough on a surface sprinkled with flour.
- Spread well and fill with the ham, cheese, chopped hard boiled eggs, tuna and corn.
- Seal the dough as if it were pastry and sprinkle some basil and oregano.
- Paint the calzone with beaten egg and bake in the oven for 18 minutes at 220 degrees.
Fantastic calzone, Olivia!