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
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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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