Chef Dino Santonicola from Cane Rosso returns to Good Day to make one of the best calzones you've ever had.
Deep Fried Calzone
2 1/2 cups all-purpose flour
2 tablespoons olive oil, plus more for bowl
1 teaspoon sugar
1 teaspoon sea salt
1 tablespoon active dry yeast
1 cup warm water (110 to 115 degrees F)
Combine all the dry ingredients in a bowl of a food processor, stand mixer, of if hand mixing, a medium mixing bowl. Add the warm water to small glass bowl. Sprinkle the yeast into the water and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms.
For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place about 1 hour.
Punch down, and let rest for 5 minutes. Divide the dough in 4 equal pieces for calzones.
3 oz Mozzarella (recommend a fresh, whole milk mozzarella)
1 oz Pizza Sauce or San Marzano Tomatoes
2 oz. Proscuitto Crudo or Ham, chopped
1 pinch, Grated Parmesan Cheese
2 Fresh Basil Leaves, torn
1 pinch Black Pepper to taste
Preheat oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
Roll dough out and cut in half. Spread half of the pizza sauce on each half of the dough. Add the shaved cheese cheese and chopped or cubed ham, distributing evenly. Sprinkle parmesan cheese and black pepper. Fold the dough, making sure to seal all edges well. Check the oil temperature and carefully add the pizza in the oil. Cook on one side until golden in color. Flip and cook the opposite side until golden. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with pizza sauce, grated parmesan, and fresh basil leaves.