Maxi calzone: a perfect recipe to feed a crowd!

published on 4 February, 2020 at 14:09

500 gr Flour 0

300 gr Flour type 1 (or semi-integral)

200 g Re-milled semolina

8 gr Fresh brewer's yeast

600/650 g Water (room temperature)

10 g Salt

FOR STACKING:

300 g Tomato sauce (topped with oil, salt and oregano)

2/3 mozzarella cheese

200 gr Cooked ham

Seasoned sausage (sweet or spicy)

Funghetti

Grated Parmesan

Extra virgin olive oil

Oregano and basil

METHOD

Mix flour, yeast, warm water, salt.
On a floured work surface, roll out the dough, put the dough in a pan, pour it over with oil and leave covered with foil for 3 to 4 hours.
Then divide the dough into balls, depending on how many calzones you want, roll the balls with flour and cover with a cloth to reach.
Roll the ball into ellipses, coat with a mixture of Tomato sauce, layer ham, sausage, cheese, mozzarella cheese, mushrooms and top with Tomato sauce.
Fold the dough and bake at 240 degrees for 15 minutes.

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