Calzone

Steps

• Dough: Whisk the flour and yeast together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth.
  ⏱ Start 8 min timer
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Filling: Mix the ricotta, mozzarella, Parmesan, and any additional cooked fillings together.

  Tip: Anything wet — raw vegetables, watery sauce — needs to be cooked down and well drained first, or it releases liquid inside the sealed dough with nowhere to go.

• Prep: Heat the oven to 220°C (425°F).
• Shape: Divide the dough into 4 pieces and roll each into a thin round. Spoon filling onto one half of each round, leaving a border, and fold the other half over. Crimp the edge firmly, the same as a hand pie.
• Bake: Cut a couple of small vents in the top of each, brush with egg wash, and bake until deeply golden.
  ⏱ Start 20 min timer

  Tip: The vents give built-up steam a controlled way out — without them, it finds its own way, usually by bursting the seam.