Stuffed Pizza (Panzerotti)

Can be made ahead, proofed and frozen before baking, allowing for fresh calzone whenever you want them. Just heat the oven with a sheet pan or pizza stone for at least 20 minutes.

Ingredients - Makes 6 or 8 Calzoni

420 g or 1 bag Gusto Artisan Mix

315 g warm water (100-115F)

2 tsp sugar

1 x pack 7.5 g instant yeast (2 1/4 tsp) or 1 tbsp active dried yeast

1/2 Tbsp vinegar, apple cider or white (optional) keeps dough soft

Filling of choice, about 3/4 cup to 1 cup per calzone

Low moisture mozzarella grated

Marinara sauce

Cold cuts or diced sausage meats

Spinach & ricotta

Directions

Preheat the oven to 450°F. Place pizza stone place in the oven now to heat for at least 25 minutes while prepping. Or place a cookie sheet in the oven if not using stone.

1. In the bowl of a stand mixer with a paddle attachment, pour in water. Add the sugar and yeast. Stir to dissolve & rest 3-5 minutes if using active yeast.

2. Add the mix. Beat on low at first then increase to medium (#4 on the kitchen aid) and beat for 2 minutes, scraping down sides a few times. 

3. Transfer the dough with a spatula to a clean work surface, dusted very very lightly with flour or tapioca/potato starch, and bring dough together until smooth & soft. (About 30 seconds.)

4. Divide the dough into 6 or 8 equal pieces, between 95 g (for 8 calzone) or 125 g for larger x 6 pieces.

5. Tuck in the edges towards the center and roll it into a smooth round ball. (Cover the others to prevent drying.)

6. Roll out, seam side down, into a circle about 1/4” thick. Tip; You can roll directly onto parchment pieces that can easily be transferred when baking.

1. Fill the center with fillings of choice. Leave the edges clean to allow for sealing with a little water brushed on. Fold the top side over the filling and crimp the ends together by folding onto itself or simply seal with a fork. See pictures.

2. Repeat with the other pieces of dough. Place on a parchment lined baking sheet. Cover with a kitchen towel or plastic wrap,

3. BAKING OR FREEZE

    

   • Proof the calzoni for 25-30 minutes on the warm stovetop. 

   • Gently brush the tops with olive oil. Cut 2-3 vents with a sharp knife. Now either bake or wrap well and freeze at this stage. Bake for 15 - 20 minutes or until golden brown.

   • Remove & brush again lightly with oil. The dough may feel hard at first. Allow to cool 3-5 minutes and it becomes soft. This also allows time for the molten inside to cool off a little!