Calzone using a Arthur Martin
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the calzone! This delightful Italian creation is like a pizza's undercover sibling, sneaking all your favorite toppings into a cozy dough pocket. Originating from Naples, the calzone was famously used as a portable meal for workers, allowing them to enjoy a slice of home while on the go. Packed with gooey mozzarella, savory ham, and spicy salami, it’s the culinary equivalent of a warm hug after a long day. Fun fact: in Italy, a calzone is often considered a 'half-moon' because of its shape, and you can thank the pizza makers for giving it a job security – they needed a way to use up the leftover ingredients! So, roll up your sleeves and get ready to seal in that deliciousness – your taste buds will thank you!
Ingredients
- 500 g Flour t55
- 300 g Water
- 5 g Dehydrated baker's yeast
- 10 g Salt
- 20 g Olive oil
- 100 g Tomato sauce
- 100 g Mozzarella
- 50 g Ham
- 50 g Salami
- 1 Egg
Steps
Dough
- Add 500 g of flour t55, 300 g of water, 5 g of dehydrated baker's yeast, 10 g of salt, 20 g of olive oil in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Form a ball.
- Setaside the dough in the mixing bowl cover with towel during 1h .
Filling & Assembly
- Preheat the oven at 220°C.
- Divide the dough in half.
- Roll out each portion into a circle, about 30cm in diameter on a lightly floured surface.
- Spread 100 g of tomato sauce on the dough.
- Add 100 g of mozzarella, 50 g of ham, 50 g of salami on the dough.
- Brush 1 egg on the dough.
- Beat the Egg in a small bowl and brush the border of the dough with it.
- Fold the other half of the dough over the filling to form a half-moon shape.
- Press the edges to seal and crimp with a fork.
- Brush the top of each Calzone with the remaining beaten Egg.
Cooking
- Place the Calzones on a baking sheet lined with baking paper.
- Cook in the oven at 220°C during 15min.
- Serve Hot.
