Air Fryer Calzone
Cook Time 1 hour + proving time
7g sachet of dry yeast
1 tsp sugar
350ml luke-warm water
500g Tipo 00 flour, sifted
Semolina, for dusting
Extra virgin olive oil, for brushing
Salt & pepper
For the filling
100g button mushrooms, sliced
100g sliced ham
300g ricotta, excess liquid drained
1 cup tomato passata
Mix the yeast with the sugar, 50ml of warm water and a pinch of flour. Leave in a warm spot for about 10 minutes to activate (it is ready when it becomes foamy).
Season the remaining flour with ½ teaspoon of salt and then make a well in the centre and pour in the yeast mixture. Gradually pour in the remaining warm water, stirring to form a dough, then knead for ten minutes until soft and elastic. Alternatively, knead with a dough hook in a stand mixer for 5 minutes. Roll into a ball and place in an oiled bowl and cover with cling film. Rest in a warm spot to prove for about an hour or until it doubles in size.
Divide the dough into 6 portions and dust the bench with semolina. Using your fingers stretch and press out dough into about 10-15cm rounds. Place on 6 individual pieces of baking paper. On one half of each pizza add a dollop of passata, ham, mozzarella, mushrooms and ricotta. Season with salt and pepper and a splash of olive oil. Fold over pizza dough and crimp to seal in the filling. Brush oil and extra passata over the top and lift into the air fryer with the baking paper.
Turn pizza setting on and cook until golden.