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R25
CALZONE
INGREDIENTS
Water 240ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Wholemeal flour 150g/ 1 cup
Bread flour 300g/ 2 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – PIZZA
Suggested fillings:
Sun-dried tomato pesto, roasted red, yellow and green capsicum,
marinated eggplant or sliced mushroom.
Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or
chicken.
Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie
or fetta cheeses.
Handshaping procedure
Divide dough into 8 equal pieces. Roll each piece into a circle
15cm across.
Cover half of each circle with selected fillings, leaving a rim
around the edge.
Brush edges with water, then fold the uncovered half over the
covered half and seal the edges.
Place onto lightly greased baking trays. Use a sharp knife to
make a small slit in the top of each calzone.
Bake in a preheated oven at 200°C for 15-20 minutes or until
cooked and golden brown.
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Pizza Dough continued