Calzone

Calzone is a pizza with toppings on half the dough and the other half folded over to form a half moon shaped pizza pocket. A typical calzone is filled with the same fillings as for a pizza or the various leftovers mixed with tomato sauce and mozzarella cheese. Calzones made as single servings are a very popular street food in Italy and are a great food source eaten hot and cold like.

Ingredients for 5 calzones

   600   ml         Water

     11   g          Salt (2tsp)

       5   g          Caster sugar 91tsp)

     15   ml         Oil, olive

   850   g          Flour

       8   g          dry yeast

Method

Place flour, sugar, salt, dry yeast in a bowl and mix. Make a well in the center and add the water and olive oil. Start mixing with a spoon, (I always use my hands). When a rough ball forms switch to kneading with your hand. Knead until all the flour is absorbed. This opens more kneading choices (like slapping the dough on the counter and folding it away from you and then rotate). This kind of handling helps develop the gluten giving your dough more structure and develop elasticity. Keep kneading for approx. 8 min. It will get smooth and silky and very elastic. Place the dough into a lightly oiled bowl and cover with plastic wrap.  Allow to rest at room temperature for approx. 20 min until the dough rises almost double in size.

Divide dough up in 300 g and roll out to fit an oiled 28 cm (11 inch) pizza tray and pierce the dough with a fork. Prove for 25 min. at room temperature. Place your fillings on one half of the dough and lift the far edge of the dough and pull it over the top. Fold the edge to prevent any leakage of the fillings. Place the calzones on a tray and bake in the oven on 200º C approx 20 min. until the dough has puffed up, golden brown and the filling is hot.

Note: Cut cold calzone in pieces and toast under the grill.

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