RECIPE :
Pizzeria quality Calzone, made from scratch, with little effort. I prefer to make my own dough, but if you start with purchased dough, you can save the 2-hour rest time. The dough is one of my signature doughs and makes for a crispy golden-brown outside and a soft, chewy inside. Combine that with savory and satisfying ingredients, and you have the perfect combination. PS the aromas in your kitchen will be amazing
Atlas Extra Virgin Olive Oil: https://amzn.to/4gDYcYP
Round plastic container with lid: https://amzn.to/3TueQiD
Pizza stone: https://amzn.to/4e6qGJJ
Pizza cutter: https://amzn.to/3M3awFi
Caputo Double Zero Flour: https://amzn.to/42Uj87m
Pizza Peel: https://amzn.to/40zXzaI
Pizza Yeast: https://amzn.to/3TY2Whb
Diastatic Malt Powder: https://amzn.to/3Grg5dl
Pizza stone: https://amzn.to/3yOHt3U
Pizza stone and peel: https://amzn.to/3Vter2s
00:00 Intro to Calzones
00:27 Prepping the dough
06:16 Shaping the dough
08:16 Adding the filling
13:45 Into the oven
14:56 Out of the oven
15:43 First look
16:39 Taste test
18:49 Outro
Calzone – from scratch
Prep Time: 15 - 20 minutes + 2 hr. rest
Cook Time: 15 – 20 mins.
Serves: 2
Dough Ingredients:
• 250 grams (8 ½ oz) Double 0 White Flour, high protein of 12 ½% or higher
• 163 grams (5.8 oz) warm water (80 – 90 deg F) (27 – 323 deg. C)
• 6 grams (0.2 oz) fine salt
• ½ TSP Instant yeast (or, 1 TSP active dry yeast)
• 1 TSP Diastatic Malt Powder (optional but strongly preferred)
• 1 TBSP Extra Virgin Olive Oil (EVOO) and a bit more for brushing
• More white flour, just for dusting
•
Other ingredients:
• 1 cup Semolina flour (or alternate you can use white flour, but it’s not preferred)
Calzone filling:
• ½ cup Marinara Sauce (or pizza sauce) plus more for dipping
• 1/8 cup grated parmigiano cheese
• ¾ cup ricotta cheese
• 1 cup mozzarella cheese
• Pepperoni – about 20 pieces
Make the dough
• Mix all dry dough ingredients above in a bowl (i.e. do not use the semolina – we need that for later), then add the water and the EVOO, mix to form a shaggy dough
• Place dough on a lightly floured surface and with floured hands, knead the dough for 10 minutes, till smooth and elastic (if the dough is real sticky, you can flour your hands and the surface more often)
• Place in a sealed container and let rest 1 ½ hours
• Place on a lightly floured surface, do a series of “folds”, 4 of them – by grabbing the dough from one end and folding it over to the other end. Then do the same thing on the other end, then for both sides
• Then shape the dough into a round, by cupping your hands around the back of the dough and pulling it toward you on a dry surface. The dough will grip the surface as you pull it towards you and tighten up. Turn the dough a quarter turn, and repeat, 3 more times. You should now have a medium tight, dough ball.
• Place in a sealed container, let rest ½ hour, and also at this time, begin to pre-heat you’re your oven and pizza stone (or pizza steel) at 500 deg F (260 deg. C) for ½ hr.
Make the Calzone:
• Place the semolina flour on a surface and put the dough on top – coat both sides of dough in semolina.
• Shape your dough into a round disc shape, by pressing from the middle of the dough, out towards the crust. Then, pick up the dough and let it sit on the top of your hand/wrist, letting the weight of the dough stretch it. Then move it around from hand to hand (i.e. wrist to wrist) continuously, until you have a 12 – 14 inch round. Let it rest on the semolina again.
• Brush pizza sauce all around, except leave about 1 inch (2 ½ CM) all around on the outside, without any sauce on it (we need this to help seal)
• Sprinkle parmigiano cheese evenly over the sauce
• Then on ½ of the dough, add a layer of ricotta cheese, then a layer of mozzarella, followed by a layer of pepperoni
• Now, grab the edge of the other half, and fold it over, making a half moon shape. Pinch the outside edge all around, to form a seal.
• With a bread lame or knife, cut 3 small slits into the top of the calzone, and then brush a thin layer of EVOO all over the top as well.
• Place onto your pizza stone, in your pre-heated oven, and bake for 15 – 20 minutes till a dark, golden-brown color.
• Remove, cut into sections, and serve with extra marinara sauce for dipping
• Enjoy
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