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Barbecue, Italian, Smoker | |
| Calzone Dough: 4 1/2 cups bread flour, plus more for dusting 1 1/2 tablespoon honey 1 tablespoon kosher salt 2 teaspoons dry yeast or 5 teaspoons fresh yeast 3 tablespoons olive oil, plus more for drizzling Extra-virgin olive oil, for brushing Cheese Mixture: 2 cups whole-milk ricotta cheese 1 cup fresh mozzarella, torn into small pieces 1/2 cup freshly grated pecorino 2 tablespoons finely sliced fresh basil 2 tablespoons finely sliced fresh chives 2 tablespoons finely chopped fresh parsley Kosher salt and freshly ground black pepper Fillings: Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add | |
| Set up your stone and preheat the smoker/grill. Temp should be 400-450 For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months. When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling. For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper. To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes. Remove from the grill and let sit for a few minutes before digging in! (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.) | |
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