Calzones fresh from the oven.
Yummy Pizza
Calzone or Pizza Dough
This recipe makes 2 large or 4 smaller calzones.
Mix it in your bread machine on the "dough" setting or stand mixer with dough hooks.
- 1 1/4 c. Warm Water
- 2 tsp. Honey or Sugar
- 1 1/2 Tab. Olive Oil
- 1 1/2 tsp. Salt
- 2 1/2 c. All-Purpose Unbleached Flour
- 1 c. Whole Wheat Flour
- 1 1/4 tsp. Yeast
Combine everything in the bread mixer bowl in the above order. As it mixes, add a tiny amount of flour, if needed, to make a tacky, but not super sticky dough. Let the bread machine finish the mixing stage, or until it is mixed well in the mixer bowl. You may leave it in the bread machine to finish the cycle, but I usually make 2 batches, so I dump it into an empty 4 qt. ice cream container. Oil the dough and flip it over. Place the lid on, or cover with plastic wrap, and place in the fridge for a few hours, or up to 3 days before you use it. You can use it quicker, I have done that, but it's much better after it's left to sit. "Burp" the cover if it bulges.
Making Calzones
You can put anything in a calzone that you normally like on pizza, but the ingredients for my calzones are:
- Ricotta cheese, sometimes thinned with a little milk or buttermilk
- Mozzarella cheese
- Romano and/or Parmesan cheese
- Swiss cheese slices
- Pepperoni
- Oregano
- Pesto (I make my own) or Spaghetti sauce is used in a few, but mostly just the above cheeses and pepperoni.
Divide the dough into 2 or 4 balls and let them rest on a lightly floured surface for 5 minutes.
Use a rolling pin to roll the balls into circles.
On one half of the circle, or as near to a circle as you got,
spread the ricotta
Really pile up the other ingredients, alternating layers
of pepperoni & different cheeses.
Sprinkle with oregano.
Oil a pan & sprinkle it with corn meal.
Fold over, pinch closed, drizzle with olive oil
Sprinkle with garlic salt & oregano. Bake at 400°
15-20 minutes or until lightly browned
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