Calzone
Calzone | Recipe
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Calzone | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
45 min
Just Spices
Rising / Brew Time:
390 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • Spice blend:

  • 8 pinches
    Pizza Topping
    Peps up pizza no problem £3.99 £92.79/kg incl. 0% tax, excl. shipping
  • For the dough:

  • 5 g
    yeast
  • 330 ml
    water, cold
  • 560 g
    flour, type 00
  • 1 tbsp
    salt
  • For the filling:

  • 1 tin
    chopped tomatoes (400 g)
  • 3 tbsp
    olive oil
  • 200 g
    mortadella
  • 2 handfuls
    basil
  • 100 g
    ricotta
  • 8 pinches
    salt

1
For the dough, stir the yeast into the cold water. Put the flour in a bowl, add the yeast water and knead with your hands for about 20 minutes (or use a stand mixer). After 10 minutes, add the salt and knead in thoroughly.


2
Place the dough in an oiled bowl, cover and let it rise at room temperature for 4 hours. Remove the dough from the bowl, shape into 4 equal-sized balls, and let them rise for 2 1/2 hours again.


3
Place the chopped tomatoes in a colander for 10 minutes and let them drain. Then squeeze with your hands, put them in a bowl, and add the salt and olive oil.


4
Preheat the oven to 250°C with a pizza stone or an inverted baking tray.


5
Knead one of the balls of dough into a pizza shape on a floured work surface. Spread one half with 2 tbsp of the tomatoes and top with some mortadella and basil. Spread 1 tbsp of ricotta on top and season with the Pizza Topping. Fold over the uncovered half of the dough and press together at the edges. Slash twice with a sharp knife, place in the oven and bake for 10 minutes until golden brown. Continue in the same way with the remaining ingredients.


Tip: If you’re short on time, this also works great with ready-made pizza dough!

Nutritional information: (Per person)

Calories
757
kcal

Carbohydrates
105
g

Protein
25
g

Fat
25
g

Method

1
For the dough, stir the yeast into the cold water. Put the flour in a bowl, add the yeast water and knead with your hands for about 20 minutes (or use a stand mixer). After 10 minutes, add the salt and knead in thoroughly.


2
Place the dough in an oiled bowl, cover and let it rise at room temperature for 4 hours. Remove the dough from the bowl, shape into 4 equal-sized balls, and let them rise for 2 1/2 hours again.


3
Place the chopped tomatoes in a colander for 10 minutes and let them drain. Then squeeze with your hands, put them in a bowl, and add the salt and olive oil.


4
Preheat the oven to 250°C with a pizza stone or an inverted baking tray.


5
Knead one of the balls of dough into a pizza shape on a floured work surface. Spread one half with 2 tbsp of the tomatoes and top with some mortadella and basil. Spread 1 tbsp of ricotta on top and season with the Pizza Topping. Fold over the uncovered half of the dough and press together at the edges. Slash twice with a sharp knife, place in the oven and bake for 10 minutes until golden brown. Continue in the same way with the remaining ingredients.


Tip: If you’re short on time, this also works great with ready-made pizza dough!

Nutritional information: (Per person)

Calories
757
kcal

Carbohydrates
105
g

Protein
25
g

Fat
25
g

Calzone

Classic pizza, reimagined – the calzone! A folded feast of flavours, youre sure to love our new basic recipe. Our Pizza Topping is the perfect addition to any pizza creation, so let your imagination run riot. Pick your fave fillings, fold it up and bake!

 

Pizza dough recipe

Once you’ve mastered the art of making pizza dough at home, you’ll never want store-bought again. Even if you don’t have a stand mixer, we promise it’s simple enough to make by hand – most people find kneading dough very relaxing! Try adding a teaspoon of our Italian Allrounder for the true pizzeria experience!

Ingredients

Persons
  • Spice blend:

  • 8 pinches
    Pizza Topping
    Peps up pizza no problem £3.99 £92.79/kg incl. 0% tax, excl. shipping
  • For the dough:

  • 5 g
    yeast
  • 330 ml
    water, cold
  • 560 g
    flour, type 00
  • 1 tbsp
    salt
  • For the filling:

  • 1 tin
    chopped tomatoes (400 g)
  • 3 tbsp
    olive oil
  • 200 g
    mortadella
  • 2 handfuls
    basil
  • 100 g
    ricotta
  • 8 pinches
    salt
Recipe

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