We're making over calzones, two ways.
So 550 on this oven is my backup.
John's got this one at, perfect, looks about...
Well actually it looks about 600,
but we'll keep it towards the front.
I tried this new recipe that I found on an Italian site.
Two pound bag of flour,
to that I added one ounce of salt,
I used fine sea salt.
And a little sprinkle of sugar, like a teaspoon of sugar.
Then I made a well in the middle
and I put an ounce of yeast, fresh yeast.
Anyway, I dissolved the sugar and the salt with the yeast
actually I thought that would be best.
And I made a giant well just like you're making pasta
and I added a little of that mixture at a time.
I let that set about 10 minutes
till it got really foamy
and kind of thick and creamy looking.
Then I added it bit by bit
just as if you were making fresh pasta.
It came together pretty quick,
it just looks a little dry to me,
so we'll see how the first one comes out.
So we're making two styles today.
They take dark greens,
in this case I took a huge bunch of broccoli rabe
and just blanched it.
And they serve it up with capers and olives and garlic.
You can use a little red pepper flake or red pepper paste.
The other style we're making is a classic Neopolitan style
with sauce on top of the calzone, red sauce on top.
Prosciutto cotto or cooked ham
and Naples style kind of a mild salami
with a little bit of black pepper in it.
A little sliced mozzarella cheese or Fior di latte.
I've got the red sauce already done.
The red sauce is nothing, really nothing.
It is a little bit of olive oil, a little bit of butter,
crushed garlic and a can of crushed tomato
or crush whole tomatoes with your hand,
two leaves are torn basil.
That's it, that's the whole sauce.
We're gonna take a little ricotta,
a sprinkle of pecorino.
You know what honey, you're gonna want a little touch
of granulated garlic in that, let me grab that.
I know what he likes, there we go.
Then we're gonna put in a little bit of our ham,
little of the salami.
We had a sprinkle of parm on top of the ricotta.
Now a little bit of the sliced Fior di latte
or mozzarella cheese
and then the water at the edges.
And then we're going to bring the top of the dough up.
Okay, now I'm gonna brush the edge lightly with oil.
And I'm going to spoon some of the sauce up on top.
This should be in the oven about 15 to 18 minutes guys,
center rack at 550 and preheat it a good long time, okay?
All right, cross your fingers,
we'll see how this goes.
In she goes.
Okay guys, I don't know, I think it looks pretty good.
I mean, again, we have a wood burning oven,
so you're gonna get some char.
For the broccoli rabe, we're going to throw
in three tablespoons to make three calzones,
one tablespoon per calzone of capers.
Oh about a half a cup of olives.
I'm gonna grate in a little garlic
(food sizzling)
and I'm gonna add in our broccoli rabe of course
and a little bit of red pepper, flake or paste,
whichever you prefer.
In goes the one bunch for every three calzones
of broccoli rabe or rapini.
Hard cooked about two, three minutes.
Give all this a stir.
I oiled the little baking sheet.
We're gonna put ricotta down first, little bit of pecorino.
Okay, now we're gonna put a little mozzarella
on top of that,
so it's a three cheese...
Oh yeah.
Now this one be a little more liberal on top
with your olive oil 'cause it doesn't get the red sauce.
We got lucky that first time.
Okay, let's see how we do this time.
In we go, number two.
Okay guys, here's our veggie one just outta the oven.
Looks awesome, stuffed.
Oh, so stuffed, overstuffed with those greens
with olives and capers and garlic
and red chili paste and broccoli rabe, mozzarella cheese.
Here's the first one we made, also beautiful,
the ricotta, mozzarella and pecorino.
And here's our...
Oh, this is John's favorite,
the Neopolitan stuffed
with the ham, the salami, the ricotta,
all mixed and charred from the oven.