Orsi’s Bakery in Omaha makes this huge 14″ x 9″ ground beef, potato, and mozzarella calzone, enriched with a tangy tomato sauce. This recipe first appeared in our August/September 2013 Heartland issue with the story Here’s the Beef.
For the Dough
- 1⁄2 tbsp. olive oil, plus more for greasing
- 1⁄2 tbsp. sugar
- 1 (¼-oz.) packet active dry yeast
- 4 cups “00” flour, preferably Caputo Pizzeria Flour, plus more for dusting
- 1 tbsp. kosher salt
- Fine semolina, for dusting
For the Filling
- 1 1⁄2 lb. Yukon gold potatoes, peeled and thinly sliced
- 1⁄2 cup olive oil
- 1 tsp. granulated garlic
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, finely chopped
- 1 1⁄2 lb. ground beef
- 1 (6-oz.) can tomato paste
- 1 tsp. dried basil
- 1⁄2 tsp. crushed red chile flakes
- 1⁄2 tsp. sugar
- 2 cups shredded mozzarella cheese
- 1 cup grated pecorino romano cheese
- Make the dough: Make the dough: Combine oil, sugar, yeast, and 1¼ cups water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Mix flour and salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, 8–10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.
- Make the filling: Place a pizza stone in the oven; heat to 500°. Toss potatoes with ¼ cup oil, ½ tsp. granulated garlic, salt, and pepper on a baking sheet and spread into an even layer; bake until tender, 8–10 minutes. Heat remaining oil in a 10″ skillet over medium heat. Add onion; cook until soft, about 8 minutes. Add beef, remaining garlic, salt, and pepper. Cook, stirring and breaking up meat, until browned, 8–10 minutes. Add tomato paste, basil, chile flakes, sugar, salt, pepper, and ½ cup water. Cook until sauce is slightly thick, 5–7 minutes; set aside.
- On a lightly floured surface, roll dough into an 18″ x 20″ rectangle about ⅛” thick. Slide a large semolina-dusted pizza peel under half of rectangle lengthwise. Spread half each of the mozzarella and pecorino over the dough on peel, leaving a 1″ border. Lay potato slices over cheeses, overlapping, and spoon meat sauce over the top. Sprinkle with remaining cheese. Fold other half dough up and over filling; press edges to seal and working from one end to the other, roll and crimp edges. Cut two slits in the top of the calzone and slide onto stone; bake until crust is puffed and charred in spots, 30–35 minutes.