Well.....If words like “calzone ” make you think, “Ew, weird, clicking away now." Don’t–click away!
Avoiding things that sound weird will keep you from enjoying things that taste amazing.
So onto the recipe...
First things first
For pasta
2 lbs Italian "00" flour or all-purpose flour
1 oz fresh yeast
2 cups water
1 teaspoon salt
For dressing
6 tablespoons 100% extra virgin olive oil
1 lb mozzarella
1 lb canned tomatoes
salt
Second things steps...
On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast.
Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place.
Once the dough will be doubled in volume, obtain 6 loaves, shape in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.
As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the extra virgin olive oil then knead the dough, then flattening them using your fingers.
Place the tomato sauce in the middle of the disk then the mozzarella sliced.
Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.
Sprinkle the tomato sauce over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is browned.
Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place.
Once the dough will be doubled in volume, obtain 6 loaves, shape in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.
As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the extra virgin olive oil then knead the dough, then flattening them using your fingers.
Place the tomato sauce in the middle of the disk then the mozzarella sliced.
Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon.
Sprinkle the tomato sauce over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is browned.
Now simple disclosure I will on occasion borrow pictures or recipes from other sites if I did not create the recipe or take a picture and I apologize...
The above picture came from italyfood and the recipe came from me
Enjoy !!
Love, Kiolbasa Style
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