Calzone
0
Preheat oven to 500 30 minutes before you are ready to cook. If you have a pizza stone and a pizza screen, this will work much easier. If not, use a baking pan or cast iron skillet and adjust cooking time. Something that can take the heat. Makes 3 pretty large calzones. I need to split, son can eat almost a whole one. Can cut into 1/4’s and eat with a knife and fork. Careful they come out hot.
- Dump the following in a bread machine and run the dough cycle. Otherwise mix and knead.
640g Flour
424g Ice Water (no ice in it)
13g Kosher Salt
7g Olive Oil
6g Yeast
13g Malt Powder
Divide dough into three balls. Roll into smooth ball and place in a plastic bag that is coated in oil. Let sit on the counter for a couple hours. Lightly flour cutting board or counter. Roll dough into the size of a paper plate.
Use whatever filling you want. A good one would be 1/3lb mozzarella, pepperoni and red sauce to taste. We also like ham leftovers with ricotta and cheddar cheese (with some mozz). Great for leftovers. Fill half the disc but leave an inch border. Fold over dough and tuck bottom lip over top lip (see photo at bottom). Cut three slits at the top to let steam vent out of calzone. Brush with egg wash if you want it to be ‘extra’ (two tsp water one egg) and/or fairy dust (see recipe on this site). If you need more help, there is a ‘chef john’ video on youtube that is great. https://foodwishes.blogspot.com/2015/07/youve-entered-calzone-zone.html
Cook 15 -18 minutes on a pizza stone and let cool for min of 10 mins. Could get smoky if your calzone leaks.
Bryan
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