Goudarooni

Name: Goudarooni
Total time: PT0D0H0M
Yield: serves 10-12
Ingredients: 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; 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

Serves
serves 10-12

ARIANA LINDQUIST

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.

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.

Step 3

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.

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.