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Calzoni with Speck Alto Adige PGI

Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!

Difficulty: Medium

Preparation time: 60 min

A recipe by: Stefano Cavada

Ingredients

Serves for

4

people

For 4 calzoni

  • 500 gram Manitoba flour
  • 3.5 gram brewer’s yeast powder
  • 350 ml water
  • 10 gram table salt

For the filling

  • 2 fiordilatte mozzarella
  • 500 gram fresh ricotta
  • 140 gram Speck Alto Adige PGI (sliced into matchsticks)
  • ground black pepper to taste
  • a few leaves of fresh basil to taste
  • 100 gram diced tomato pulp
  • grated parmesan to taste
  • 20 slice Speck Alto Adige PGI

To dust

  • Double-milled durum wheat semolina to taste

Calzoni with Speck Alto Adige PGI

Preparation time 60 min

  1. Combine the Manitoba flour and brewer’s yeast in a bowl. Add the water and stir with a wooden spoon until absorbed. Cover and leave to rest for 10 minutes. Add the salt and knead in a food processor with dough hook attachment, or by hand on a lightly greased work surface.
  2. Place the dough in a bowl lightly greased with extra-virgin olive oil, cover, leave to rise for 2 hours at room temperature, then transfer to the fridge and proof for at least 12 hours.
  3. Remove the dough from the fridge and divide into 4 pieces of approx. 200 g each. Form each piece into a ball, place on a semolina floured tray and leave to rise at room temperature for 1 hour.
  4. Slice the fiordilatte mozzarella into matchsticks, place in a colander over a bowl, and leave to drain until the dough has risen.
  5. Using a little semolina flour to help, stretch each ball of dough out into a disc by pressing outwards with your hands. Spread the ricotta onto one half of the disc and top with the speck matchsticks, the fiordilatte mozzarella, a little ground black pepper and a few basil leaves.
  6. Fold the disc over and press the edges down well to seal the calzone. Pinch the dough in the centre of the calzone to form a small hole.
  7. Spread a thin layer of diced tomato pulp on top of the calzoni and top with a little grated parmesan.
  8. Arrange the calzoni on a baking tray and cook in a preheated oven (250°C static / 230°C fan-assist) for 20 minutes.
  9. If using refractory stone, heat in a static oven for 30 minutes at 250°C and cook the calzoni on the stone for 17 minutes.
  10. Remove the calzoni from the oven and arrange the finely sliced speck on top before serving.