Best Puffy & Saucy Homemade Calzone Recipe | Chef Joshua Weissman

Ingredients

• Induction Cooktop
• Marble Rolling Pin
• 700g OO flour, or all-purpose
• 14g fine sea salt
• 410g filtered water
• .75g (about ¼ tsp) instant yeast
• 3.5 Tbsp (50ml) extra-virgin olive oil
• 4 cloves garlic, roughly chopped
• 1 tsp (3g) crushed red chili flakes
• 1 (28oz) can crushed San Marzano tomatoes
• Pinch of granulated sugar
• Kosher salt and freshly ground black pepper, to taste
• 3 Tbsp (45 ml) olive oil
• 1 large sweet onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 2 cups (224g) shredded low-moisture mozzarella cheese
• ½ cup (50g) finely grated Parmigiano Reggiano cheese
• Baked calzone
• Tomato Sauce
• 12-15 Genoa salami slices
• Cheese mixture
• Grated Parmigiano Reggiano cheese, to serve
• Extra-virgin olive oil, to serve
• Fresh basil, chiffonade, to serve