In a mixing bowl, mix all the ingredients into a uniform, moist dough. No need to knead!
Cover the bowl and let the dough rise in a warm place or in a sunny spot for 1 – 2 hours. It should rise to about twice its volume.
Tip out onto a floured surface (ideally a wooden board). Fold the edges inwards, gently pat the dough to get some excess air out. Let it relax for 5 minutes.
Divide the dough into individual portions. A whole batch of our basic recipe is enough for 4 calzone. For the two of us we often use half the dough for a pizza or 2 savoury calzones, and then each have a sweet calzone for dessert.
Shaping the calzone
Take one portion of dough and gently stretch it out with your hands until you have an oval. (See tips in notes)
Place on a well floured board. Cover half of the dough with your chosen fillings, leaving space around the edges. Then fold the other half of the dough on top, and use a fork to press the dough together at the edges and seal it.
Continue until all your calzones are filled.
Cooking the calzone
In the oven: Preheat oven and baking sheet on top/bottom heat 250°C (480°F). Gently slide the calzone from the board onto the preheated baking sheet. Cook for 10 minutes until the crust is cooked and golden brown.
On the hob: Heat a heavy bottomed or cast iron pan on high heat for a minute, then slide the calzone into it. Cook on medium/high heat until the underside is crisp and brown, approximately 5 minutes. Then turn over the calzone and cook on the other side for another 5 minutes until crisp and fully cooked.
On the campfire: Use a cast iron pan or skillet. You can either cook directly on hot coals or on a grill above flames or embers. Turn over when the base is crusty and brown but not burnt, and cook until both sides are fully cooked.
Tips for shaping
If the dough doesn’t want to stretch easily, let it relax for 5 minutes.
Don’t stretch too thin to begin with. Very thin dough easily tears when folding over the filling.
If you do get any holes while still stretching the unfilled dough, it might be better to start over than try and mend it. Once there is a weak spot, the dough easily tears in the filling process.
Make sure your surfaces are well floured. Especially when you are filling or a calzone is waiting in queue to be cooked. If the dough sticks to the surface it is tricky to get it off without tearing, which can get messy.
Enjoying the dessert calzoneBest enjoyed fresh! You can keep them, but they are better if you warm them up again.These are just three of our favourites fillings, but you can customise the recipe however you like. We encourage you to experiment and let us know what you try! Other fillings we have enjoyed are: dark chocolate and peanut butter, freshly foraged blackberries, apricot jam, vegan chocolate and hazelnut spread...