- Lorenzo Delmonico born (1881)
The Bowery Hotel
- 3 1/2 Cups high-gluten flour
- 1/4 Ounce fresh yeast
- 1/2 Teaspoon sugar
- 1 1/2 Cup warm water
- 1 Teaspoon sea salt
- 2 Teaspoons extra-virgin olive oil
- 2 Teaspoons Nutella
- 2 Teaspoons ricotta cheese
With Nutella being one of Italy's most proud creations, what better way to celebrate it then with a traditional Italian calzone? Creamy ricotta is mixed into the filling to make a sweet filling to the well-liked calzone.
In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 ½ cups of the flour and knead together.
Turn the dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.
Preheat oven to 500 degrees. Stretch out the dough. Place the filling 1/3 leaving the other 2/3 of pizza dough to form the cover.
Press the dough tightly closed and cut off any excess dough. Place in the oven as soon as ready.
Bake calzone in the preheated oven, until the is golden brown, about 15-20 minutes.
Finish with some powdered sugar or cocoa powder, whichever you prefer.