For dinner tonight, we decided to make a calzone - 1/2 meat and 1/2 vegetarian.
Ingredients:
1 (1/4 ounce) pkg active dry yeast (2 1/4 teaspoons)
1 3/4 cups rganic unbleached all purpose flour, divided, plus more for dusting
3/4 cup warm water, divided
1 teaspoon salt
1/2 tablespoon olive oil
Your choice of cheeses (homemade ricotta, shredded mozzarella, provolone, etc)
Your choice of 'toppings' (spinach, mushrooms, olives, etc)
Organic Marinara Sauce (while some people put the marinara inside the calzone, we like it on top)
Instructions:
Step 1 - Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.)
Step 2 - Add 1 1/4 cups flour, remaining 1/2 cup water, 1 teaspoon salt, and 1/2 tablespoon olive oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
Step 3 - Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes.
Step 4 - Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
Step 5 - Remove dough from bowl and shape into a pizza circle. Add desired cheeses and 'toppings' onto 1/2 of calzone dough. Fold dough over toppings and form into a semi-circle/crescent shape.
Step 6 - Preheat oven to 450 degrees F with stoneware baking stone inside oven. Transfer calzone to heated stoneware baking stone (a pizza peel is useful for this step). Bake in lower part of oven for approximately 10 minutes.
Step 7 - Remove from oven, cool about 5 minutes, cut into servings, and ENJOY!!!
We are enjoying the calzone tonight with a 2005 Norton from Chrysalis Vineyards (Virginia) - a nice Virginia red.
Ingredients:
1 (1/4 ounce) pkg active dry yeast (2 1/4 teaspoons)
1 3/4 cups rganic unbleached all purpose flour, divided, plus more for dusting
3/4 cup warm water, divided
1 teaspoon salt
1/2 tablespoon olive oil
Your choice of cheeses (homemade ricotta, shredded mozzarella, provolone, etc)
Your choice of 'toppings' (spinach, mushrooms, olives, etc)
Organic Marinara Sauce (while some people put the marinara inside the calzone, we like it on top)
Instructions:
Step 1 - Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.)
Step 2 - Add 1 1/4 cups flour, remaining 1/2 cup water, 1 teaspoon salt, and 1/2 tablespoon olive oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
Step 3 - Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes.
Step 4 - Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
Step 5 - Remove dough from bowl and shape into a pizza circle. Add desired cheeses and 'toppings' onto 1/2 of calzone dough. Fold dough over toppings and form into a semi-circle/crescent shape.
Step 6 - Preheat oven to 450 degrees F with stoneware baking stone inside oven. Transfer calzone to heated stoneware baking stone (a pizza peel is useful for this step). Bake in lower part of oven for approximately 10 minutes.
Step 7 - Remove from oven, cool about 5 minutes, cut into servings, and ENJOY!!!
We are enjoying the calzone tonight with a 2005 Norton from Chrysalis Vineyards (Virginia) - a nice Virginia red.
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