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.Calzone




Source of Recipe


NY Times


Recipe Introduction


A calzone is nothing but a folded, stuffed pizza. Virtually any mixture will do. To create a calzone, roll the dough to a 1/4-inch thickness, add the filling (we've chosen drained ricotta, shredded fresh basil, a sprinkling of parmesan, and salt and pepper) and a few slices of fresh mozzarella, fold over and press the edges together (you can crimp or fold the edges to ensure nothing leaks out). With a knife or fork, poke a few holes in the top of the calzone to allow steam to escape, and bake at 500 degrees for 15 to 30 minutes, until the top is golden brown.




List of Ingredients




The Dough---
Pizza might be our most-eaten and least-made food. Its popularity is obvious: almost every town in America has a pizzeria; most cities have dozens, and some have a signature slice (thin crust in New York, deep dish in Chicago). And yet when was the last time you had a homemade slice? A good pizza dough can be made easily, quickly and without any special hardware (a baking stone is great, but it can easily be substituted with a simple sheet pan).


500 grams (about 2 1/4 cups) bread flour
10 grams (2 teaspoons) sea salt
160 grams (about 3/4 cup) water
5 grams (1 teaspoon) fresh or instant yeast
25 grams (1 1/2 tablespoons) olive oil
A few tablespoons cornmeal, semolina or rice flour

Recipe



Mixing by hand:

1. In a bowl, dissolve the yeast into the water. The water temperature should be 68 to 72 degrees (just slightly lukewarm). Add the flour and the sea salt to the yeast/water mixture. Mix until combined and the dough is somewhat elastic. Add the olive oil and knead until completely combined. If the dough is very wet, add a little more flour.

2. Turn the dough out onto a work surface covered with a sprinkling of flour, and knead for 1 to 2 minutes, pushing the dough with the base of your palm, then folding the dough over itself, turning it 90 degrees and pushing down again. Cover the dough with a damp cloth, inverted bowl or plastic wrap and let rest for 3 to 5 minutes.

3. After the rest period, knead the dough another 30 seconds to 1 minute. At this point the dough should be soft and smooth but firm.

4. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and let the dough rest. After 30 minutes, turn the dough (fold the dough over itself as if you folding a letter). Let the dough ferment another 30 minutes and turn again. Rest for another 30 minutes.

5. Divide the dough into 4 equal pieces and lightly round each into a ball. Let rest, covered, for 10 to 20 minutes.

6. On a lightly floured surface, using your fingertips, gently press the dough out from the center forming a flat disc, approximately the size of a large dinner plate. If a very thin crust is desired, a rolling pin may be used. Transfer to an oiled sheet pan lightly sprinkled with cornmeal, semolina or rice flour.

Mixing with a food processor:

1. Combine the yeast, flour and salt in the processor. Turn the machine on, and add half of the water and all the oil through the feed tube.

2. Process for about 30 seconds, adding more water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water, and process for another 10 seconds. (In unlikely event that mixture is too sticky, add flour, a tablespoon at a time.)

3. Turn the dough onto a counter and proceed as above, in step 2.

Yield: Dough for four small or two large pizzas.