Tuesday, 21 May 2013

Recipe: Calzones

The pocket pizza. 
My enormous calzones
You can also use the dough recipe as a regular pizza pizza base!

  • 500g strong flour
  • 1 sachet of fast acting yeast
  • 2 tsp salt
  • 2 tbsp oil
  • 325ml warm water
  1. Put flour, yeast and salt into a large bowl.
  2. Mix together the warm water and oil, and add the the dry mix.
  3. Stir into a soft dough with a wooden spoon.
  4. Once combined, place onto a floured surface and knead for 5 minutes.
  5. Place into a clean, lightly oiled bowl and cling film.
  6. Leave in a warm place for about an hour. (Dough should have doubled in size)
  7. Punch down and divide into six balls.
  8. Roll into circles, about 1 cm thick and spread on your sauce, leaving a 2cm boarder from the edge.
  9. Fill with your favourite toppings. (My favourites are goats cheese, spinach and mushroom!)
  10. Fold over, pressing the edges down to keep the filling in. I crimped mine to ensure.
  11. Place onto a baking tray, lined with baking paper, and prove for another 30 minutes.
  12. Preheat your oven to 200 degrees centigrade. 
  13. Brush you calzones with oil and bake for 25 minutes (or until golden brown)

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