Oven-baked calzone with ricotta, mushrooms and mozzarella

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Mix 300 g flour, the yeast and the lukewarm water. Knead for 5 minutes, then work in the 6 g salt and 10 g oil; knead for another 5 minutes, until smooth. Cover the bowl and leave to rise for about 2 hours at 22–25°C, until doubled in size.
2. While the dough rises, heat a large frying pan over high heat with the 15 g oil. Sear the mushrooms in batches without overlapping the slices (two batches for the two-portion reference), for 4 minutes each, leaving them undisturbed for the first 2 minutes. Return all the mushrooms to the pan, add the garlic, 2 g salt, pepper and oregano, and cook for another 2 minutes, until all the liquid has evaporated. Spread on a plate and leave to cool.
3. Divide the risen dough into 2 evenly sized pieces, each for a 26–28 cm round. Shape into balls and leave to rest for 30 minutes under cling film. Preheat the oven to 240°C conventional with a thick baking tray in the lower third for at least 30 minutes. Mix the cold mushrooms, ricotta, mozzarella and parsley; the filling should hold together.
4. Roll each dough ball out on a floured worktop into a 26–28 cm round, without making the centre excessively thin. Place on baking paper. Divide the filling between the dough balls of its version, then place each ball's share on one half of its round, leaving a 2 cm border. Very lightly moisten the edge with a wet finger, fold over the dough and press firmly.
5. Fold the sealed edge over itself and pinch every 2 cm to form a closed rope-like seal. Make two small slits in the top to let steam escape. Brush all the calzone with their share of the oil for the tops (5 g in total for the preparation); keep the paper underneath each one so they can be moved without piercing the dough.
6. Slide onto the hot tray and bake for 20–25 minutes. If the calzone fit without touching, bake them side by side; otherwise bake in successive batches and keep the cooked calzone on a wire rack. The tops should be golden, the bases firm and the filling piping hot when checked through the openings. Rest for 5 minutes before cutting open: the steam and cheese are very hot.

Variants and their steps remain below the recipe.