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Jersey Style Calzone Recipe

If you have ever spent any time along the Jersey Shore, you must have had a calzone. Here is a recipe straight from the shore!

Pizza Dough Ingredients (yields 2 thin crusts or one normal crust):

• 3 1/2 – 4  Cups All Purpose or Bread Flour
• Extra Virgin Olive Oil
• 3/4 Cups 110-120 degree water (Atlantic City water is best)
• 1/2 Cup Yuengling Lager (or other lager or pilsner beer)
• 2 Tablespoons 110-120 degree water (if needed)
• 2 Tablespoons Sugar
• 1 Packet of Yeast or 2 1/4 Teaspoons
• 1 Teaspoon Kosher Salt
• 4 Tablespoons cold butter divided into 4 equal parts
• 1 Package Pizza Crust or Fast Acting Yeast (1/4 Ounce or 2 1/4 Teaspoons)
• 2 Tablespoons Butter per Pizza Pan

Dough Directions:

1. For active dry yeast add sugar, yeast, and 1/4 cup of water to mixing bowl and whisk. Sit for 5 – 10 minutes until yeast has bubbled
2. Slowly add 2 cups of flour and 1/2 cup of hot water and 1/2 cup Yuengling Lager (or 1 cup of hot water). Mix with spoon or stand mixer with a dough hook on low power for about 5 minutes.
3. Add the salt and slowly add flour 1 cup at time for a total of 1 1/2 – 2 cups of flour keeping the dough slack.
4. Mix at medium speed for another 5 minutes. If dough is not slack add additional water 1 Tablespoon at a time until it is.
5. Add butter and mix for another 2-4 minutes until the dough comes back together.
6. In a separate bowl lightly coated with extra virgin olive oil, toss dough so oil is lightly covering it then cover with a dish towel and put in a warm place.
7. Allow dough to rise for 1 to 2 hours.
8. Separate dough into 3 equal parts.
9. Store dough in pizza proofing pan and refrigerate for up to 1 week (3 days is optimum for the best dough). Freeze if storing longer.

Calzone Ingredients (yields 2 calzones):

• 2 Cup Ricotta Cheese
• 1/2 Cup Parmesan Cheese
• 3/4 Cup Cheddar Cheese
• Sliced Mozzerella (enough to cover cheese mix)
• 1 Tablespoon Minced Garlic
• 1 Teaspoon Kosher Salt
• 2 Teaspoons Black Pepper
• 2 Teaspoons Dried Basil
• 1/4 Pound Cooked Deli Ham

Directions:

1. Preheat oven to 425 degrees.
2. Add olive oil to 2 pizza baking sheets
3. Combine 1 cup flour, yeast, sugar, and salt in large bowl.
4. Add water and 3 tablespoons olive oil.
5. Combine well with spoon (about 1 minute).
6. Slowly add additional flour and combine.
7. Sprinkle flour over work surface and on hands.
8. Knead on a floured surface for about 4 minutes.
9. Separate into 2 equal parts.
10. Mix the Ricotta, Parmesan, Cheddar, Garlic, Salt, Pepper, and Basil thoroughly.
11. Shape the dough on the two oiled pizza pans.
12. Put the mixture on half of the doughs leaving enough dough to pull the dough over top of the mixture.
13. Cover the mixture with the sliced mozzarella.
14. Cover the mozzarella with the ham.
15. Fold the dough over top of the mixture and close ends with a fork dipped in flour.
16. Use the fork to punch 4-6 holes in the top of the calzone.
17. Bake in the oven for 16-18 minutes until the dough browns.
18. Enjoy!