Calzone with Anchovies, Tomatoes & Mozzarella

Name: Calzone with Anchovies, Tomatoes & Mozzarella
Yield: Makes 4
Cuisine: Italian
Ingredients: ½ lb. fresh mozzarella, sliced into 8 pieces; 16 anchovies, drained; 1 14-oz. can whole peeled tomatoes, drained and chopped; 2 tsp. finely chopped fresh oregano leaves; 1 tsp. salt; 1½ cups cake flour; ¼ cup cornmeal; Extra-virgin olive oil, for coating and brushing; 1½ cups all-purpose flour, plus more for dusting; ¼ cup water, heated to 115°F; 1 ¼-oz. package active dry yeast

Preparation info

Makes
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A specialty of Naples, this turnover (the name of which translates to “big socks”) is essentially an enclosed pizza. Neapolitan pizza is often eaten at the table with a knife and fork; a calzone, in contrast, can be eaten on the run.

Ingredients

For the Dough

1 ¼-oz. package active dry yeast
¼ cup water, heated to 115°F
1½

Europe
Italy
Naples
Pescatarian
Pizza
Mediterranean

Method

Make the dough: Dissolve yeast in water in a large bowl and let sit until foamy, about 10 minutes. Combine flours and salt in a bowl. Add 1 cup flour mixture to yeast and stir with a wooden spoon. Add ½ cu