MAKES 2 CALZONI
READY IN 1 day & 40’ (1 day & 10’ is rising time!)
INGREDIENTS
1 lb all-purpose flour
½ oz salt
1 cup warm water
½ oz brewer’s yeast dissolved into 2 tablespoons warm water
2 tablespoons extra virgin olive oil
All-purpose flour to taste
extra virgin olive oil to taste
All-purpose flour and semolina to taste (for pastry board)
extra virgin olive oil to taste (for backing sheet)
1 cup tomato sauce
Salt to taste
2 balls mozzarella, sliced
Ham to taste (about 6 slices)
Oregano and extra virgin olive oil to taste
STEP 1: MIX THE INGREDIENTS
In a bowl, place the flour, the salt and ¾ cup warm water.
Mix with a fork. Add the brewer’s yeast dissolved into 2 tablespoons warm water, the oil and the remaining water until you get a wet mixture.
STEP 2: KNEAD BY HAND
Put some flour on the pastry board. Then place the mixture in the centre and knead it quickly by hand.
STEP 3: LET IT RISE
Place the dough in a bowl and massage it with a little olive oil. Cover the bowl with cling film and let it stand at room temperature for 10 minutes.
After that, put the bowl into the fridge for 24 hours.
STEP 4: REMOVE THE DOUGH FROM THE FRIDGE
3-4 hours before using, remove the bowl from the fridge and let it stand at room temperature (for 3 or 4 hours).
STEP 5: ROLL OUT THE DOUGH AND STUFF THE CALZONI
Put a bit of flour and semolina on the pastry board, then put the dough on it and divide it into 2 parts.
Put some oil on two round backing sheet, then roll out the two pieces of dough with your fingers and lift them onto the baking sheets.
Smooth sauce over half base with the back of a spoon and add the salt. Scatter with mozzarella and ham, drizzle with olive oil and oregano. Pay attention: place the filling on one side keeping a gap all around the edge, then gently cover the stuffed side and join the edges! Make sure the edges are pressed well!
STEP 6: BAKE THE CALZONI
Bake in preheated oven at 250 °C for 20 minutes.
#getBready & enjoy your meal
Share on:
