Directions

• DOUGH
• Using a stand mixer, combine all the dry ingredients into the mixing bowl, and mix on a slow speed setting until combined.
• Add all of your oil and water into the mixing bowl and set to a medium/slow speed until the dough has lifted from the bowl, and a ball is formed. If your dough is having trouble coming together, you may need to add a small amount of water to get it going. If the dough is overly sticky, you may need to add some extra flour.
• Once the dough ball is combined, set a timer and allow the dough to knead for roughly 6 minutes.
• Remove the dough and knead for about one minute to make sure everything is the right consistency. You want the dough to be slightly sticky, not overly wet or dry. Try your best to form the dough into a ball.
• Place the dough into an oiled bowl, cover, and let rise at room temperature for 2 hours before using. If you plan on using it the next day, you can put the dough straight into the fridge instead of proofing at room temp, and by morning the dough should perfectly rise.
• Once the dough has doubled in size, push down on the dough and squeeze some of the air out, then let it rise again. This will give the dough a much better texture
• CALZONE
• Begin by slicing your Capital Pepperoni and Salami into thin pieces. It’s up to you if you prefer whole slices, half slices, or chopped meat in your calzone.
• Wash and chop your asparagus and Red Bell Pepper, and saute over medium heat with a bit of olive oil to prevent burning. Throw in a handful of black olives to your liking.
• Form the calzone by getting a portion of dough out from your main batch. If using Mariano’s dough recipe, you’ll want to use 1/8th of the dough. To measure that out, cut the dough in half, and then cut each of those pieces in half one more time. Start stretching the dough out with your fingers a bit before using a rolling pin to get everything even. The goal is to make a circular dough shaped like a pizza, however, your calzone will come out just as beautiful and delicious if it’s in a rectangular shape as well! Aim for about 1/8th of an inch thickness when rolling out the dough, and try to make sure the edges are not thicker than the center of the dough.
• Now you can start building your calzone. Make sure you leave enough room on the edges of the dough for folding in the next step! Start with a very thin layer of tomato sauce (if you want to make this from scratch, check out Mariano’s tomato sauce recipe!), and then the sliced Capital Pepperoni & Salami. Put shredded mozzarella cheese on top, and then your sauteed veggies. Finally, top with another layer of mozzarella cheese.
• Wet the edges of the dough with a small amount of a beaten egg, or with a small amount of water applied with your fingertips. Grab one end of the dough and fold it over to the other side, and pinch the bottom and top layers of dough together (this is the first seal). Then fold and pinch the dough back over itself with your thumb and index finger, toward the inside of the calzone. This will create a double seal.
• Brush over the top of the Calzone with a beaten egg, and sprinkle with Parmigiano-Reggiano cheese. Careful not to get too much cheese on the cooking pan or it will burn almost immediately in the oven.
• Transfer quickly and confidently to an oiled baking pan, using your hands to avoid breaking the calzone, and bake for 10-12 minutes at 500°F until golden brown.
• Let cool, slice, and serve!