Mushroom & Prosciutto Calzone
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (At 110 F)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Olive oil||2 1⁄2 Tablespoon|
In a small bowl, sprinkle yeast over warm water; let stand until foamy (about 5 minutes).
In a large bowl, mix 2 1/2 cups of the flour, 1/2 cup of the cornmeal, sugar, and salt.
Add yeast mixture and 2 tablespoons of the oil.
Stir until dough is evenly moistened.
To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy (about 10 minutes), adding more flour as needed to prevent sticking.
Place dough in a greased bowl; turn to coat.
To knead with a dough hook, beat dough on medium speed until it pulls cleanly from sides of bowl and is springy (5 to 7 minutes); if dough is sticky, add more flour, 1 tablespoon at a time.
Cover bowl with plastic wrap; let dough rise in a warm, draft-free place until doubled—about 45 minutes.
(Or let rise in refrigerator until next day.) Meanwhile, prepare Mushroom-Prosciutto Filling.
Punch dough down, turn out onto a lightly floured board, and knead briefly.
Divide dough into 6 equal balls.
Roll each ball into an 8-inch round.
To make each calzone, spoon a sixth of the filling over half of a dough round, spreading it to within 1/2 inch of edges.
Fold other half of round over filling; pinch edges firmly to seal.
With a wide spatula, transfer calzone to 2 greased, cornmeal-dusted baking sheets.
Prick tops of calzone with a fork; brush lightly with remaining 1 1/2 teaspoons oil.
Bake in a 425° oven until richly browned (18 to 20 minutes).