Name: Chez Panisse Calzone
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 180 ml water; 6 g yeast; 30 g rye flour; 15 ml milk; 30 ml olive oil; 3 g salt; 210 g all-purpose flour; 55 g goat cheese; 55 g goat cheese; 200 g mozzarella; 2 prosciutto; 6 g chives; 6 g parsley; 3 g thyme; 3 g marjoram; 2 garlic; 1 g black pepper

Equipment

Wooden spoon

or Stiff spatula

Mixing bowl

Kitchen towel

or Plastic wrap

Rolling pin

or Smooth wine bottle

Serrated knife

Pizza stone

or Unglazed ceramic tiles or heavy baking sheet

Ingredients

4 servings

Dough

180 ml water, lukewarm
6 g yeast
30 g rye flour
15 ml milk
30 ml olive oil
3 g salt
210 g all-purpose flour

Filling

55 g goat cheese, crumbled
55 g goat cheese, crumbled
200 g mozzarella, grated
2 prosciutto, julienned
6 g chives, finely cut
6 g parsley, minced
3 g thyme, chopped
3 g marjoram, chopped
2 garlic, minced
1 g black pepper, ground

Nutrition (per serving)

534

Calories

25g

Protein

49g

Carbs

26g

Fat

Fiber

Sugar

740mg

Sodium

Method

Mix 60ml of the lukewarm water with yeast and rye flour in a bowl. Let stand for 20 to 30 minutes until foamy.

30mLook for: Mixture is foamy and bubbly

Stir in the remaining water, milk, olive oil, and salt. Gradually incorporate the all-purpose flour.

Transfer dough to a floured surface. Knead for 15 to 20 minutes until the dough is elastic and slightly sticky.

20mFeel: Dough is smooth, elastic, and bounces back when poked

Place dough in a lightly oiled bowl. Coat the dough surface with oil, cover with a towel, and let rise in a warm spot for 2 hours.

2hLook for: Dough has doubled in size

Punch down the dough to release air. Let it rest for 40 minutes.

40m

Combine goat cheeses, mozzarella, prosciutto, herbs, and garlic in a bowl. Season with black pepper.

Roll the dough into a 35cm (14-inch) circle. Spread filling over one half, leaving a 2.5cm (1-inch) border.

Moisten the dough edges with water. Fold the dough over the filling and crimp the edges tightly to seal.

Bake in a preheated oven at 232°C (450°F) for 15 to 18 minutes until the crust is golden brown and crisp.

18mLook for: Crust is deep golden brown

Slice the calzone with a serrated knife and serve immediately.

Chef's Notes

For a crispier crust, preheat a pizza stone or baking steel in the oven before baking the calzone.
Don't overfill the calzone, as this can make it difficult to seal and may cause it to burst during baking.
Ensure the prosciutto is thinly sliced; thick pieces can become chewy. If you prefer, you can crisp the prosciutto slightly before adding it to the filling.
The combination of goat cheese and mozzarella provides a lovely tanginess and creamy texture. Feel free to experiment with other cheeses like ricotta or fontina.
For an extra touch of elegance, brush the top of the calzone with a little olive oil and sprinkle with flaky sea salt before baking.