Mix all Ingredients for the basic dough with a spiral mixer for 4 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Cover the bowl and start the bulk fermentation for 10 minutes.
While your dough is fermenting, mix all Ingredients of filling together.
After bulk fermentation, scale the dough into 140 gram pieces. Roll the dough out to 3 mm. thick and cut circles of approx. 15 cm.
Place the filling mixture in the center of each circle and fold the dough over to create half-moons. Place the calzones onto a greased baking tray.
The oven should have a temperature of 280°C when you put the calzones in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
