Calzone
A community recipe by CommunityNot tested or verified by Nigella.com
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Put the flour, the salt and the oil in a large bowl and mix. Dissolve the yeast with the sugar in the lukewarm water and gradually add to the flour, mixing well to obtain a soft dough. If the dough is too sticky add a bit more of flour. Shape the dough into a ball and leave to rest , covered with a cloth, in a warm place for 2 hours, then knead again the dough for 10 minutes, until smooth and elastic. Split the dough in 2 parts and with the fingers spread each piece of dough into a circle about 25-30 cm, or more if you like it thin and crisp Spread your favourite filling ( cherry tomatoes, mozzarella, ham.....that's to say whatever you like) and fold over and nip the edges together to seal. Spread a little of tomato sauce over each calzone and bake in the preheated oven (250°) for 10-15 minutes. That's all!
Put the flour, the salt and the oil in a large bowl and mix. Dissolve the yeast with the sugar in the lukewarm water and gradually add to the flour, mixing well to obtain a soft dough. If the dough is too sticky add a bit more of flour. Shape the dough into a ball and leave to rest , covered with a cloth, in a warm place for 2 hours, then knead again the dough for 10 minutes, until smooth and elastic. Split the dough in 2 parts and with the fingers spread each piece of dough into a circle about 25-30 cm, or more if you like it thin and crisp Spread your favourite filling ( cherry tomatoes, mozzarella, ham.....that's to say whatever you like) and fold over and nip the edges together to seal. Spread a little of tomato sauce over each calzone and bake in the preheated oven (250°) for 10-15 minutes. That's all!
Introduction
Calzone it's basically a pizza dough folded over... This is the way I prepare it, but in Italy everyone makes it differently.....
Calzone it's basically a pizza dough folded over... This is the way I prepare it, but in Italy everyone makes it differently.....
Ingredients
Serves: 1-2
Metric
Cups
- 500 grams flour
- 2 tablespoons salt
- 1 teaspoon caster sugar
- 25 grams fresh yeast
- 200 millilitres water (Luke warm)
- 18 ounces flour
- 2 tablespoons salt
- 1 teaspoon superfine sugar
- 1 ounce fresh yeast
- 7 fluid ounces water (Luke warm)
Method
Calzone is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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