Recipes
Calzone

Calzone | Recipe

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Calzone | Recipe

Name: Calzone
Cook time: 45 min
Yield: 4 Personen
Ingredients: 5 g yeast; 330 ml water, cold; 560 g flour, type 00; 1 tbsp salt; 1 tin chopped tomatoes (400 g); 3 tbsp olive oil; 200 g mortadella; 2 handfuls basil; 100 g ricotta; 8 pinches salt; 8 pinches JS Pizza Topping

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

45 min

Rising / Brew Time:

390 min

Difficulty:

Easy

Persons

Ingredients

Spice blend:
8 pinches

Pizza Topping
Peps up pizza no problem £3.19 £74.19/kg incl. 0% tax, excl. shipping
Discover more products
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

Method

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.

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.

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.

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

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

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.

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.

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

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, you’re 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 £3.19 £74.19/kg incl. 0% tax, excl. shipping
Discover more products
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

Calzone | Recipe

Ingredients

Spice blend:

For the dough:

For the filling:

Method

Calzone

Pizza dough recipe

Spice blend:

For the dough:

For the filling:

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