We got the idea of making chocolate filled calzone from Thomas Straker when one of his videos popped up on our Instagram feed. We upped the indulgence by making a chocolate dough as well. We love the apple smoke flavour infused into the dough too, the fruity perfume goes really well with chocolate.



Preparation Time: 2 hours
Cooking Time: 30 mins

Wood Type: Logs and Charcoal

6g Yeast
200ml Warm Water
1 tsp Caster Sugar
400g Strong White Flour
85g Cocoa Powder
150g Chocolate Ganache
50g Chocolate Chunks
Pinch Sea Salt



Prepare your pizza oven for cooking at 260C.

In a small bowl add the warm water yeast and sugar and stir a little until the sugar has dissolved. Set aside for 30 minutes until the mixture starts to make bubbles. 

Add the flour and cocoa powder to the mix followed by a pinch of salt and mix into a dough. We recommend using a mixer with a dough hook and beating slowly at first and then turning on to a higher speed for 5 minutes.

Remove the dough from the mixing bowl, dust your hand lightly with flour if it is quite sticky, turn in to a ball and place back in to the bowl and cover with cling film. Set to one side for an hour or for however long it takes to double in size. If the room is warm it will grow in size a little quicker.

Dust a work surface with a little flour or semolina if you have some and cut in to 6 equal parts. Roll each in to a ball then roll flat with a rolling pin, again, dust if too sticky.

Fill one half of the flat piece of dough with the chocolate ganache and extra chunks of chocolate then cover with the other half of the dough and loosely crimp the edges.

Place in the pizza oven away from the fuel and cook in the indirect heat for 6-7 minutes, keeping a constant eye on it and turning every minute or so to ensure no side burns.

Repeat for your remaining 5 pieces of dough.