Calzone: Authentic vs. We Bare Bears Recipe
Try both the authentic and the We Bare Bears calzone recipe to decide your favorite.
Ingredients
Traditional calzone (24-hour fermentation)
- 11 oz flour (keep some extra for flouring and kneading)
- 2 tsp sugar
- 1½ tsp salt
- 1 tsp instant yeast
- 1½ tbsp olive oil
- 6½ oz warm water
We Bare Bears Calzone (1-hour fermentation)
- 1½ tsp instant yeast
- 16 oz of wheat flour (keep some extra for flouring and kneading)
- 1½ tsp salt
- 6 oz warm water
- 1 tbsp olive oil
Instructions
Dough
- Mix flour, salt, sugar, and instant yeast. After the dry ingredients are well mixed, pour warm water slowly.
- Once you integrate the water and the dry ingredients, add olive oil and keep mixing for six minutes. As a result, you'll obtain a soft and wet dough.
- Transfer the dough to a clean and floured surface. Stretch the dough from the corners to the center to form a ball. Then, put in a bowl greased with olive oil.
- Before covering with plastic wrap, turn the dough ball inside the bowl to coat it with olive oil. Stick the dough in the fridge fermenting for 24 hours. If you're using the We Bare Bears recipe ingredients, you can ferment the dough in the fridge for just 1 hour.
Marinara sauce
- For the traditional calzone tomato sauce, process peeled tomatoes, garlic, onions, oregano, black pepper, and salt to taste. Instead of processing altogether at once, pulse several times to prevent adding too much air.
- In a pot, add olive oil and the tomato sauce ingredients. Mix and cook at medium fire for 30 minutes.
- Transfer to a bowl and serve in ramekins so that you can dip your calzone bits into the marinara.
Assembling the calzone
- First, knead the dough. It's usually a generous amount of dough, so it's better to split it in half. Then, flour the dough thoroughly on each side.
- Stretch the dough by pressing it with your fingertips. Then, flour a rolling pin and stretch the dough thin. Remember to make it as round as possible.
- You can use a wide assortment of ingredients to fill a calzone. However, remember that the traditional calzone doesn't have marinara sauce inside. Start filling the calzone with shredded mozzarella to make a bed of cheese, and then add ricotta—season with black pepper, fresh basil leaves, and spinach. Then, top with mozzarella cheese to seal all the fillings inside the calzone.
- Close the calzone folding the dough, and covering the fillings carefully. Press the border with your fingers and cut the excess with a pizza cutter.
- Crimp the edges with the handle of a pizza cutter to get that pretty and authentic look.
- Sprinkle cornmeal in a tray lined with parchment paper for a crispier and more genuine crust. Now, carefully transfer the calzone to the baking tray and brush the calzone with eggwash.
- Put the calzone in the oven for 15 to 18 minutes, or until it's golden.
We Bare Bears Calzone Recipe Steps
- Besides the dough, the filling is quite different. You can knead and stretch the We Bare Bears Calzone dough just like the traditional one.
- Add marinara sauce and spread using the ladle—season with black pepper and top with mozzarella cheese. Then, add a layer of salami slices and cover with mozzarella.
- Just like the traditional calzone, fold it, cut the dough excess, and crimp the border.
- Transfer to a baking tray lined with parchment paper and floured cornmeal. Then, brush the calzone with egg wash and cut three openings at the center. Now, put in the oven for 15 to 18 minutes, or until it's golden.