Calzone with Caprese Filling

Ingredients:

Simple pizza dough

• 1 and 3/4 cups warm water (40°C-43°C)
• 1 packet active dry yeast (2 and 1/4 tsp)
• 2 teaspoons of sugar
• 3 tbsp. l. olive oil
• 4 cups bread flour + extra for working
• 2 teaspoons of salt
• Olive oil for greasing
• Cooking spray

Filling

• 1 cup ricotta
• 0.5 tbsp. grated parmesan
• 220 gr. grated mozzarella
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• Tomato sauce, for serving, see recipe below

Tomato sauce

• 2 tbsp. l. olive oil
• Half an onion, chopped
• 1 can (800 g) of canned crushed tomatoes
• 2 cloves garlic, grated
• A pinch of sugar
• Red pepper flakes, as needed
• Fresh basil leaves, torn

Balsamic glaze

• 0.5 cup balsamic vinegar
• 3 tsp Worcestershire sauce

Preparation:

1. Balsamic glaze:
   
   Combine balsamic vinegar and Worcestershire sauce in a small saucepan and simmer over medium heat until thickened and the glaze coats the back of a spoon, 3 to 5 minutes.
2. Preheat oven to 260°C. Grease two baking sheets with olive oil.
3. Prepare pizza dough according to the recipe. Divide the dough into 4 equal parts.
   
   On a floured work surface, use a rolling pin to roll each piece of dough into a circle. Place the circles on the prepared baking sheets.
   
   Filling:
   
   Place a quarter of the ricotta, Parmesan, mozzarella, and tomatoes on the bottom half of each dough circle. Season with salt and pepper; tear a few basil leaves over the cheese and tomatoes and drizzle with a spoonful of balsamic glaze. You can fill the calzone with any fillings you like..
4. Fold the dough circles in half, covering the filling, to create semicircle pies. Starting at one end of the semicircle, begin folding the dough under, pinching as you go. Continue pinching until you reach the end, then fold the last end under and pinch it shut. Brush the calzones with olive oil and use the tip of a knife to make two slits in the top of each pie to allow steam to escape. The gaps on the surface of the dough are needed to allow steam to escape freely during baking and to prevent the filling from leaking out the sides..
5. Bake the calzones until golden brown and crispy, about 15 minutes. Serve with tomato sauce for dipping.
   
   Tomato sauce:
   
   Heat a medium saucepan over medium-high heat. Add olive oil. Sauté the onion until translucent, about 5 minutes. Add the tomatoes, garlic, sugar, and red pepper; season with salt and pepper to taste. Continue cooking for another 10-15 minutes over medium heat. Season with salt and pepper to taste and add the basil.

6. Simple pizza dough

   
   In a liquid measuring cup, combine warm water, yeast, and sugar. Let the yeast bloom for about 5 minutes. Once it's foamy, add the olive oil.
   
   
   Sugar is needed to nourish the yeast, which will help the dough rise. Bread flour will help achieve a chewier texture because it contains more gluten. You don't need a thermometer to determine the water temperature; it should simply be warm to the touch.
7. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Pour in the water and yeast mixture, and when the dough begins to come together, switch to the dough hook. Knead the dough, adding a little more flour if needed, until it comes away from the sides of the bowl, 1-3 minutes. Touch the dough to make sure it doesn't stick to your fingers. Once the dough comes away from the sides of the bowl, remove it from the bowl to a floured work surface and continue kneading with your hands for 1-2 minutes. Then form the dough into a round ball and place it in a large bowl coated with cooking spray. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1.5-2 hours. Once the dough has risen, it's ready to work with!
   
   
   This dough is wet, so have a scraper ready and be sure to flour your hands. If the dough is too sticky, add more flour; if it's too stiff, add a little water.