How to make
The process begins by activating the yeast to ensure a light and airy dough. Slightly warm the water to about 35-37°C (95-98°F), making sure it is warm but not hot. Add the sugar and dry yeast, stir gently, and leave it for about 10-12 minutes until a foamy layer forms on top, indicating the yeast is active.
In a large mixing bowl, sift the flour and add the salt, mixing well. Create a well in the center and pour in the activated yeast mixture along with the olive oil. Start mixing with a spoon, then knead by hand for about 8-10 minutes until a soft, smooth, and elastic dough forms that does not stick to the hands. If necessary, add a small amount of flour (1-2 tbsp), but avoid overdoing it to keep the dough tender.
Shape the dough into a ball, lightly coat it with olive oil, place it in a bowl, and cover with a towel or plastic wrap. Let it rise in a warm place for about 60-90 minutes until it doubles in size.
Once risen, transfer the dough onto a lightly floured surface, knead briefly for 1-2 minutes to release excess air, and divide it into 3-4 equal portions. Shape each portion into a ball and let them rest for another 10-15 minutes, covered, to prevent drying.
Roll each ball into a circle about 20-25 cm (8-10 inches) in diameter and about 3-4 mm thick. Spread a thin layer of tomato sauce (about 2-3 tbsp) over one half of each circle, leaving a 1-2 cm border. Add the mozzarella, ham, and sliced mushrooms evenly on top. Sprinkle with oregano and basil, then drizzle lightly with olive oil for added flavor.
Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers, then crimp or seal with a fork to prevent leakage during baking.
Place the calzones on a baking tray lined with parchment paper, leaving space between them. Brush the tops with beaten egg for a golden crust and optionally make 1-2 small slits to allow steam to escape.
Bake in a preheated oven at 200°C (392°F) for 18-22 minutes until golden brown and fully cooked. After removing from the oven, let the calzones rest for about 5 minutes before cutting, allowing the filling to set properly.
Be sure to try this delicious Italian classic and explore more favorites like Capricciosa pizza, Four Cheese pizza, and spicy Pepperoni pizza - irresistible recipes you simply must not miss.
