Fried Calzone

Method

1. Prepare the final dough by mixing 500g of farina 00 with the biga (pre-ferment), 390g of cold water, 25g of salt, and 20g of olive oil. Knead until smooth and elastic.
2. Let the dough rest for 1 hour at room temperature, then refrigerate for 24 hours.
3. After 24 hours, divide the dough into 200g pieces for the fried calzones. Shape into balls and let rise at room temperature until doubled in size (about 2.5–3 hours).
4. On a lightly floured surface, flatten each ball into a disc.
5. Fill the center with finely chopped mortadella and provola cheese.
6. Fold the disc in half to enclose the filling and seal the edges well.
7. Heat oil for frying to 160°C (320°F).
8. Gently lower the calzone into the hot oil. Fry for 2–3 minutes on one side, then turn and fry for another 1–2 minutes until golden brown.
9. Remove from oil and drain on a wire rack. Optionally pat dry with paper towels.
10. Serve hot.