This fun video starts with the details on how to master a great calzone or pizza dough, including what flour and yeast makes for best texture. Then onto essential rolling techniques and you should never use a rolling pin. This Neapolitan classic if assembled with great fillings like, ricotta, sautéed spinach, mozzarella, salami and then topped again with tomato and cheese or left plain. Do you like it Neapolitan or New York style? Check out the difference.
Before you start: If you want to make it the same day, allow 3 hours of dough prep time.
For maximum flavour and dough structure. Make the dough in the evening, let rise for 1 .5 hours, divide, shape and keep in fridge until next day.
For baking, use a bread stone or steel, cast iron ( like mine ) in lower rack of your oven. Heat preheat oven to 470 D F for 45 minutes so thoroughly heat.
RECIPE: CALZONE 2 WAYS
Dough: NOTE metric measurements in dough are in weight
2 cups 00 Pizza flour , unbleached (500 ml) 300 gm by weight - all purpose can be subbed for 00 pizza flour
½ tsp. instant yeast (2 gm )
1 cup minus a Tbsp. Cool water (200 ml)
2 Tbsp. extra virgin olive oil (25 ml )
1 Tsp. salt (5 g)
Filling:
1 small bunch spinach , blanched , squeezed of excess water
1 Tbsp. olive oil (15 ml)
1 clove garlic , chopped
1 red pepper, roasted and diced
2 oz. Cacciatore salami, sliced into small pieces (60 gm )
2 Tbsp. olive oil (25 ml)
4 oz. sliced buffalo mozzarella (125 gm )
½ cup shredded Pecorino cheese (125 ml)
3/4 cup soft, drained ricotta cheese (100 gm )
Chili flakes , optional
salt and pepper to taste
pesto, optional or fresh basil
Dough:
Note: if using dry active yeast, add to water with a little sugar, until foaming, and increase to ¾ tsp.
Combine flour with instant yeast, in a stand mixer to hook attachment. Blend with spatula first to distribute yeast. Add the water and oil to the flour mixture. Work on low speed and once flour has been absorbed, add the salt. Turn to medium speed and work for about 4-5 minutes. Dough will be sticky . Stop and let rest for 3-5 minutes. Begin to work machine again , just to bring all dough together.
Turn out onto clean surface and continue kneading. Resist the urge to add more flour if the dough is too sticky. Let it rest again for a few minutes and quickly knead until smooth but still tacky to touch. Use a bit of flour on hands if it’s too sticky to shape. Dough should be completely smooth.
Place in a well oiled bowl and cover with plastic wrap to rise in warm spot until doubled in bulk, about 1 1/2 hours. Divide into 6 equal balls or 3 for larger ones. Shape well into balls and place into oiled container well covered with space for dough to expand. Place in fridge and let proof for 3 hours or overnight for more flavour and improved texture.
An hour before baking and when preparing your fillings , preheat stone or cast iron gridle, in oven at 470 D.
Remove dough from fridge.
In a medium skillet, heat olive oil and saute garlic on medium setting. Add the spinach and toss a few times, seasoning with salt and pepper. Cool and set aside.
On a lightly floured surface, using your hands, press out dough, leaving centre a bit thicker than edges. Drape over fists and use a gentle pull and stretch technique until you have an even round. Press down edges. . . Divide filling between 6 rounds and mound on bottom half of circle leaving a 1/2 “ rim. Fold top over sealing down with a fork or as per video.
Tear holes in top of calzone for steam to escape. Sprinkle a baking sheet or pizza peal with semolina and transfer calzone gently on it and move to ensure it can slide. Slide onto heated stone and bake at 470 D for 8-10 minutes.
Makes 6 - small or 3 large
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