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Shaping and Cooking Yeast Doughs: Calzone
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The technique illustrated here is used when making Calzone con Verdure Miste.
Use a bench scraper to divide the dough into pieces (180 grams / 6½ ounces each). Cover loosely with plastic wrap and let rest until almost doubled in size.
The dough is rolled or stretched to a thin round, using the same technique as for a pizza. The round is slightly larger, however, to accommodate the filling and folding.
The edges are egg-washed to help seal.
The filling is spread over half of the dough, allowing a border around the edge to prevent the filling from leaking out; the dough is folded over the filling, and the edges are crimped.
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