Who likes pizza ?!?! Well I do and I guess that many people like it too. As we all know this is the most well know Italian dish. But today It won't be about the pizza, although I have to confess that I've discoverd a very good recipe for pizza dought- but about it maybe another time.
We, Poles have ours dumpling and Italians have CALZONE. The easiest way to describe calzone - It is a kind of pizza folded in the shape of dumpling. The best thing in this dish is that the filling is up to you.
You can fill your Calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold. I would only suggest to not making the filling to moist, cause the dought can be to soaked.
Here is how my calzone looked like:
and of course the recipe
Calzone dought:
- 450 g of wheat flour, for pizza I use flour 650 it's called bread flour
- 1 teaspoon of salt
- 2 teaspoon of dry yeast (8 g) or 16 g of fresh
- 2 tablespoons olive oil
- 250 ml of warm milk
- a pint of sugar
Sift the flour into a bowl, add salt, and dry yeast (if you use fresh ones, you need to make the leaven). Ad milk and olive. Knead the dough until it is soft and smooth; it takes about 10 minutes, and trust me it's better to knead it longer than shorter. Lay dough in a bowl, oil so it won't dry out, cover, and leave it in a warm place. Let it rise for about 90 minutes, until almost doubled.
When dough is ready, knead the dough again, separate it into 4 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with cheese and any filling you wish, the edges spread with water, and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 200 C degrees for about 25 minut until strong browning.
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