I’m super excited with how great my first attempt at calzones turned out in the Breville Smart Oven Air.
The crust was perfect! I’ve never made calzones before, and I totally winged it. The only thing I’d change would be to add some ricotta to the filling, but I didn’t have any and didn’t feel like running out to get it.
CJ’s Favorite Pizza Dough
370 g Bread Flour
1/4 teaspoon garlic powder
230 g Water
5 g Yeast, Instant
14 g Olive Oil
9 g Salt
25 g Honey
(See notes below for sourdough version).
I simply add all the ingredients to my Zojirushi Bread Machine, liquids first, and let it run through the dough cycle. I let the dough proof, then divide it into two equal portions, shape into balls, and place in covered containers that are oiled, into the fridge until I’m ready to bake pizza. I take them out about an hour before I’m ready to shape my dough.
For a sourdough version, use 100grams starter (100% hydration), and 320g’s flour and 180grams water (no yeast). Mix in bread machine, let rise initially, divide in half and refrigerate over night. Allow several more hours before cooking for final rise.
For the Calzones, I used the sourdough version (I make the sourdough version ninety percent of the time), and divided it into four equal portions, refrigerating them overnight.
The dough balls were rolled about a quarter inch thick into circles to fit my calzone press.
I filled them with a heaping teaspoon of sauce that I made, diced pepperoni, sausage, roasted peppers, and a packaged blend of pizza cheese, folded them in half, and crimped them to close.
For the sauce, I used a can of Muir Glen, Organic Diced Tomatoes, (don’t drain), added two tablespoons of balsamic vinegar, pulsed the lot with my immersion blender, and added a tablespoon of King Arthur Flour pizza seasoning.
The tops were brushed with a beaten egg and I slit the tops of each calzone.
I placed my pizza stone in the Breville Smart Oven Air and covered it with parchment paper, and set an oven thermometer inside to register when the oven actually reached 450 degrees, because the preheat mode is over long before it gets there.
Once the oven thermometer registered 450 degrees (it took about 20 minutes with the stone inside) I placed the four calzones in, and baked them until the crust was the desired darkness I prefer, about 15-20 minutes.
If you’re wondering what the red thing on my oven rack is, I put a silicone rack protector on both racks to protect the glass door. I’ve read quite a few stories about it breaking from contact with the racks when one isn’t careful enough about closing the door.
I roasted the peppers I used in the oven as well, in the included broiler pan that I lined with parchment paper, before dicing them up to add to the calzones.
This post contains affiliate links.