Crispy crust calzone pizza

Name: Crispy crust calzone pizza - Julia M.
Ingredients: DOUGH INGREDIENTS Pizza (for 7 bases): Type 000 flour 1 kg Olive oil 50 ml Salt 25 g Dried yeast 7 g Water 600 ml Sugar 10 g TOPPING INGREDIENTS (1 calzone pizza): Mozzarella 150 g Prague ham 100 g To

Diverse - Crispy crust calzone pizza by Julia M. - Recipia

Calzone Pizza with Crusty Top Preparation time: 30 minutes Rest Time: 26 hours Baking time: 7 minutes Total: 26 hours and 37 minutes Number of servings: 7 pizza calzone Pizza Calzone is more than just a pizza; it's a true culinary experience, a delicious corn filled with fresh and flavorful ingredients. Thanks to its triangular shape, prepared according to the recipe of George Toader, European pizza vice-champion, this calzone will puff up nicely in the oven, giving you a crispy texture and a soft interior. I invite you to discover step by step how to prepare this flavorful delicacy. Recipe history Calzone has its origins in the Italian tradition as a version of the classic pizza, but wrapped in a delicious dough. Over time, it has been adapted in various ways and has become popular all over the world. Whether you choose to fill it with classic ingredients or experiment with new flavors, each bite will take you on a wonderful taste journey. Ingredients for dough (for 7 batters): - 1 kg 000-type flour - 50 ml olive oil - 25 g salt - 7 g dry yeast - 600 ml lukewarm water - 10 g sugar Ingredients for topping (for 1 pizza calzone): - 150 g mozzarella - 100 g Prague ham - 5 tablespoons tomato sauce Preparing the dough 1. Start by taking a large bowl and add the flour. Sprinkle the salt and sugar over the flour, mixing well. These ingredients are essential to make a quality dough with a perfect texture. 2. Dissolve the yeast in lukewarm water. Make sure the water is not too hot, as it could kill the yeast. Once the yeast is completely dissolved, slowly pour it into the bowl with the flour. 3. Mix the ingredients with a spatula or your hands until a dough forms. Then, knead the dough for 7-8 minutes until elastic and smooth. This step is crucial to develop the gluten, which will make the dough light and fluffy. 4. Finally, brush the dough with 50 ml olive oil. Let it rest for 5-10 minutes, so it will absorb the oil and become more flavorful. 5. The dough needs to rise for 26 hours. You can choose one of two options: either cover the dough with cling film and put it straight in the fridge, or divide it into 7 pieces, let them rise for 2 hours at room temperature, then put them in bags and refrigerate for 24 hours. This is the technique that will help the yeast activate in the dough, preventing digestive discomfort. Making the tomato sauce 1. Place the peeled tomatoes, olive oil, salt to taste and a few fresh basil leaves in a blender. Blend until a smooth and homogeneous sauce is obtained. This sauce will add an intense and fresh flavor to your calzone. Assembling the calzone 1. Remove the dough from the refrigerator and divide into 7 equal portions. On a floured work surface, roll out each portion of dough with your hands or a rolling pin, making sure to make a thin circle. 2. Place 150 g mozzarella, 3 tablespoons tomato sauce and 100 g Prague ham in the middle of the dough. You can add other favorite ingredients such as mushrooms, peppers or olives to customize the recipe. 3. Roll up the dough in 3 equal parts and bring the tops together, sealing the calzone well. It's important to make sure the dough is well sealed to avoid the filling leaking during baking. 4. Brush the top of the calzone with a little tomato sauce to get a nice color when baking. Baking 1. Preheat the oven to 220 degrees Celsius. Before putting the calzone in the oven, brush a baking tray with olive oil to prevent sticking. 2. Place the calzone in the prepared tray and bake for 7 minutes. You will notice how it puffs up nicely and turns golden brown. Serving Once the calzone is ready, let it cool for a few minutes before slicing. Serve with a fresh salad or garlic yogurt sauce. It's also delicious with a glass of dry white wine or chilled lemonade. Frequently Asked Questions 1. Can I use another type of flour? Yes, you can use wholemeal flour or wheat flour, but it is advisable to adjust the amount of water as they absorb more liquid. 2. How can I store the calzone for later? You can freeze raw calzones before baking. Wrap them tightly in cling film and put them in the freezer. When you want to eat them, let them thaw in the refrigerator and bake them directly without defrosting. 3. What other fillings are recommended? Instead of ham, you can use chicken breast, grilled vegetables, feta cheese or even mushrooms. Be creative and experiment with your favorite ingredients! Nutritional benefits Pizza Calzone is a good source of protein, thanks to the cheese and ham, and provides carbohydrates from the flour. By using fresh ingredients, you get a nutrient-packed dish that will keep you full for longer. This recipe for Pizza Calzone with Crunchy Topping is sure to impress you and your loved ones. Whether you make it for a family dinner or a party with friends, it's sure to be a hit. Enjoy!

Crispy crust calzone pizza

Tags

Categories