Calzone with Cheese

For the calzone with cheese, first prepare the pizza dough: pour 50 ml of lukewarm milk and 50 ml of water into a bowl and crumble in the yeast. Stir until smooth, add honey and let the mixture rest for 3 minutes until warm.

Mix flour and salt in a large bowl, add the dampfl, remaining liquid and oil. Knead until the dough separates from the side of the bowl. Knead the dough on a floured work surface for another 10 minutes until smooth. Brush a large bowl with a little butter and place the pizza dough in it. Cover with a tea towel and let rise for 1 hour until warm.

For the filling, cut mozzarella into small cubes, grate Parmesan, crumble ricotta. Coarsely chop the anchovy fillets.

Roll out the yeast dough into a circle on a floured work surface. Spread one half with tomato sauce – leaving a border free. Cover with the ingredients for the filling, sprinkle with basil and oregano.

Separate the egg. Brush the edge of the pizza with egg white. Fold the dough over the filling and press the edges well. Prick the calzone a few times with a needle.

Brush a baking sheet with oil and place the calzone with cheese on it. Brush with yolk and bake in a preheated oven at 220 °C for about 25 minutes.

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