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Home-Made Calzone
Home-Made Calzone | Recipe
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Home-Made Calzone | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
20 min
Just Spices
Rising / Brew Time:
495 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the dough:

  • 330 ml
    lukewarm water
  • 5 g
    fresh yeast
  • 1 pinch
    sugar
  • 560 g
    flour (type 00)
  • 1 pinch
    salt

  • For the filling:

  • 2 tsp
    Pizza Topping
     Peps up pizza no problem £3.99 £92.79/kg incl. 0% tax, excl. shipping
    Discover more products
    Pizza Topping
  • 330 ml
    tomato frito
  • 300 g
    ham
  • 800 g
    mushrooms, sliced
  • 2 balls
    mozzarella
  • 1 tsp
    salt
1
Pour the water into a measuring jug. Crumble in the fresh yeast, add 1 pinch of sugar and stir well until the yeast has dissolved. Leave to activate for 10–15 minutes until bubbly.
2
Mix together the flour and salt in a large bowl and pour over the yeast water. Knead by hand for around 15 minutes to form a smooth and supple dough (alternatively, use the dough hook in a food processor for about 7 minutes until the dough is smooth and pulls away from the sides).
3
Cover the dough with a damp cloth and leave to rise in a warm place for four hours. Punch down the dough, divide into four equal pieces and shape into smooth balls. Place the balls on a floured baking tray, cover with a damp cloth and leave to rise again for four hours.
4
Preheat the oven to the highest temperature or 250°C (top/bottom heat) with a baking tray or pizza stone in it.
5
For the filling, mix the tomato frito with the salt.
6
Shape the four dough balls into rounds with your hands on a floured work surface. Spread one half of each round with some tomato sauce and divide the ham, mushrooms and finely chopped mozzarella between the pizzas on top of the sauce. Then season each with 1/2 tsp Pizza Topping.
7
Fold over the uncovered half of the pizzas and press the edges together. Make 2 incisions on the tops with a sharp knife to let the hot air out. Place in the oven two at a time and bake each batch for 10 minutes until golden brown.

Nutritional information: (Per person)

Calories
902 kcal

Carbohydrates
116 g

Protein
43 g

Fat
30 g

Method
1
Pour the water into a measuring jug. Crumble in the fresh yeast, add 1 pinch of sugar and stir well until the yeast has dissolved. Leave to activate for 10–15 minutes until bubbly.
2
Mix together the flour and salt in a large bowl and pour over the yeast water. Knead by hand for around 15 minutes to form a smooth and supple dough (alternatively, use the dough hook in a food processor for about 7 minutes until the dough is smooth and pulls away from the sides).
3
Cover the dough with a damp cloth and leave to rise in a warm place for four hours. Punch down the dough, divide into four equal pieces and shape into smooth balls. Place the balls on a floured baking tray, cover with a damp cloth and leave to rise again for four hours.
4
Preheat the oven to the highest temperature or 250°C (top/bottom heat) with a baking tray or pizza stone in it.
5
For the filling, mix the tomato frito with the salt.
6
Shape the four dough balls into rounds with your hands on a floured work surface. Spread one half of each round with some tomato sauce and divide the ham, mushrooms and finely chopped mozzarella between the pizzas on top of the sauce. Then season each with 1/2 tsp Pizza Topping.
7
Fold over the uncovered half of the pizzas and press the edges together. Make 2 incisions on the tops with a sharp knife to let the hot air out. Place in the oven two at a time and bake each batch for 10 minutes until golden brown.

Nutritional information: (Per person)

Calories
902 kcal

Carbohydrates
116 g

Protein
43 g

Fat
30 g

Calzone

Making a calzone from scratch sounds intimidating, but it really couldn’t be easier. The dough comes together in just a few easy steps, and the flavour from the long rising time is unbeatable. Stuff with your choice of fillings – we’ve gone for ham and mushroom here, but cheddar, spinach, pepperoni or sweetcorn would also be delicious. Don’t forget the Pizza Topping – it takes your pizza to a whole new level!

 

More pizza recipes

Our new pizza recipe collection has you covered if you need more inspiration for pizza night. Whether you want a fiery spicy margherita pizza, a vegan pizza marina or easy ham and cheese pizza rolls, you’ll be spoilt for choice!

Ingredients

Persons

  • For the dough:

  • 330 ml
    lukewarm water
  • 5 g
    fresh yeast
  • 1 pinch
    sugar
  • 560 g
    flour (type 00)
  • 1 pinch
    salt

  • For the filling:

  • 2 tsp
    Pizza Topping
     Peps up pizza no problem £3.99 £92.79/kg incl. 0% tax, excl. shipping
    Discover more products
    Pizza Topping
  • 330 ml
    tomato frito
  • 300 g
    ham
  • 800 g
    mushrooms, sliced
  • 2 balls
    mozzarella
  • 1 tsp
    salt

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