CALZONE RECIPE

The calzone is a pizza, which folds on itself, before putting it in the oven. As you may have guessed, it is an Italian recipe. Its preparation and the ingredients that it carries, come to be the same as those of the pizza itself. Only the final step, that of baking, is the one that varies. With this technique, the ingredients are cooked inside, similar to a conventional pie. You can put as ingredients what you want, as in the pizza itself. So the ingredients they carry inside, given here, are an example. Let's see the calzone recipe.

INGREDIENTS FOR A CALZONE FOR TWO PEOPLE:

• 250g of conventional wheat flour.
• Around 150ml of water
• 8 grams of fresh baker's yeast. Or 3 grams of dry baker's yeast
• One level teaspoon of salt
• Two tablespoons of olive oil

INGREDIENTS FOR THE INTERIOR (CAN BE MODIFIED TO TASTE)

• 100g of mozarella cheese 
• Two or three tablespoons of tomato sauce
• minced chicken, pork or beef.

RECIPE OF THE CALZONE:

1.- In bol we introduce all the ingredients of the dough. Water, it is better to throw it at the end and do it little by little since, not all brands of flour absorb exactly the same amount of liquid. There must be a dough that sticks a little to the hands. If it is too dry the dough will be very hard after baking. If it is very wet, it will be ungovernable. We mix all the ingredients with a spoon.

2.- Remove the dough from the bowl and knead it for about 10 minutes.

3.- Put the dough back into the bowl and cover it with a damp cloth. We let it ferment and double the size. Around two hours

4.- After the time, we spread the dough on a piece of vegetable paper or oven. It is better to do it with your hands because the roller removes bubbles from the inside of the dough. But if you do not want to complicate, do it with the roller. You can also make the round shape (it would be ideal) or square.

5.- We put the ingredients on top. In my case, first a tomato sauce base. Top the minced meat and over the cheese.

6.- So far, everything has been the same as conventional pizza. Now comes the difference with the calzone. We take one end of the dough and take it to the other end of the pizza. With the ingredients included. With fingers we seal the dough well, remaining the definitive shape of calzone.

7.- Finally we bake. You have two options (I always tell you). My favorite that is, preheat the oven to 250ºC. Or more if your oven accepts a higher temperature. The tray of the oven, we reserve it inside, in the lowest part. When it has reached the temperature, we put the calzone with baking paper included, helping us with a kitchen table, the grid or a furnace shovel, if we have it. Thus, we emulate a wood-burning oven at home. Leave it there until the calzone is well cooked. Around 10 minutes

And if not, the conventional form remains. Shape the calzone on the plate, out of the oven and put the plate and calzone in the slot in the oven, preheated to 200ºC. With this option it will be ready in about 15 minutes. You choose!

And whichever way of baking you prefer, the result will be spectacular. A hybrid between pizza and empanada. The Calzone . I encourage you to prepare it at least once, and decide if you prefer this recipe or conventional pizza!

A freshly baked calzone. The ingredients, like those of the pizza are of free choice but, unlike this one, they are inside