Pizza Calzone with Ham and Mozzarella

Dough:

1. Put the flour, yeast, sugar, salt and olive oil in a bowl. Knead in the lukewarm water with the dough hook running. Then knead the dough a little more with your hands, shape it into a ball, lightly oil it all around, put it back in the bowl, close it, put it in a warm place and just “forget” …… I have it Dough prepared in the morning for the evening. But this is not a “must” … it should take 2 hours. But the longer he rests, the better he gets. If you don’t have Italian soft wheat flour on hand, you should use wheat flour type 550.

Sauce:

1. Peel the onion, dice finely. Skin the garlic, finely chop. Sweat both in olive oil until translucent, then deglaze with the tomatoes and bring to the boil. Caution bubbles and splashes, so put a lid on the pot and tilt it slightly. When it has boiled, stir in the tomato paste, sprinkle in the basil and spices and season to taste. Turn the heat down halfway and let it simmer (continue with the lid tilted) until the mass has been reduced by half and has become thick and creamy. This can take about 15 minutes. Then remove 5 tablespoons and keep them ready in a bowl. Fill the remainder for stocking in screw jars that have been scalded with boiling water and sterilized and store in the refrigerator for the next use.

Completion:

1. With the ham it is arbitrary. You can use it cooked or raw. Depending on your taste, wish … or which one has to go … ;-))) But it should be shredded a bit. Even with the mozzarella, it doesn’t matter whether it’s already grated or whole. The latter, however, then has to be torn apart. The peas I added in the recipe were left over. Of course, you can also use lightly steamed mushrooms, salami, tuna or whatever as a filling. So everyone as he likes.
2. Now divide the risen dough into 2 equal portions and roll them out with a diameter of 30 cm. First spread 2.5 tablespoons of sauce on each sheet of dough. Leave a margin of 2 cm free. Then distribute the ham, cheese and peas over half of the mixture (or whatever you want), lightly moisten the exposed edge with a little water and fold the empty half over the filling. Press the edge firmly and place it in small folds. Then let the blanks rest until the oven has heated up.
3. Preheat the oven to 220 ° O / bottom heat. Anyone who owns a baking stone should use it. It must – lying on the grate – also be heated on the 2nd rail from below. When the oven has reached its temperature, slide the two calzones onto the stone with a slider and bake for 15-20 minutes until golden brown. Place the pizzas without a stone on a baking tray lined with baking foil or paper and leave there until the oven has heated up. Then slide the tray into the oven on the 2nd rail from below. The baking time is the same.