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CALZONE PIZZA

RECIPE BY TALLYRAND

Happy Independence Day!

Some say American as ‘apple pie’, some ‘pumpkin pie’ and some say ‘pizza pie’. Having already given you a great pumpkin pie recipe last year for Thanksgiving (click here for recipe) . . . this week its pizza! This after a request from ‘Sean of Mentone’ for a pizza dough . . . sorry Sean, I could not get Shakey’s recipe, but I think you will find this one just as good. The following ‘dough’ recipe can be used for calzone or flat pizza for which it is best rolled nice and thinly.

Not traditional Independence Day fare I know but when we think of pizza, most of us not only think of Italy but also America . . . the land of the pizza delivery boy, shops selling slices of Chicago deep dish pizza and so much more. In the new year I spent a couple of days in New York where pizzerias are really in abundance . . . seemingly on every corner. The major way American Pizzerias seem to differ from most of the world is that they sell not just whole pizzas, but for those that just want a hot snack to fill a gap they sell it by the slice. Which to me said there were a lot of punters out there for this, why else would they make a whole pizza and slice it up?

Just around the corner from the Dick Clarke Theatre where the David Letterman show is filmed there is a wonderful pizzeria and I could not resist the temptation . . . well, I had just come down from the Empire State Building where it was minus 15ºC and I needed warming up. A cappuccino, a slice of pepperoni and a slice of the traditional Magherita pizza (tomato, cheese and basil) had me ready to head out and continue my walk around the Big Apple, though not before a chat and an espresso with Romeo (pronounced Row May Oh) the owner and then it was onto the famous 'Hello Deli'.

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Calzone PizzaI would like give you the following two tips, given to me by Romeo:

Large slices of pizza should be eaten by picking it up and curling it into a ‘U’ shape

Pizza should be made by spreading the raw crust with the tomato ‘paste’, followed by the cheese and finished with the toppings . . . not tomato, toppings and then cheese . . . why else would they be called toppings?

This week’s recipe is for a style of ‘pizza’ called calzone. Which is prepared just as you would a pizza, but it then gets folded in half, sealed and then baked (which as seen here looks like the Cornish pasties…but with a soft pizza dough and delightful spicy filling!) You can make small individual ones like these or a large one and cut it into portions, of course the filling can be whatever your favourites are, here I have given my personal ones . . . buon appetito!

Ingredients for Calzone Pizza

butter (room temperature)

50

gm

milk

75

ml

water

75

ml

dried yeast

2

tsp

castor sugar

30

gm

egg

1

pc

strong white bread flour

250

gm

tomato puree

75

ml

garlic cloves (crushed)

2

pc

grated mozzarella

100

gm

small onion (sliced)

1

pc

chorizo sausage (thinly sliced)

½

pc

salami (thin strips)

25

gm

stuffed olives (chopped)

6

pc

sun-dried tomatoes (chopped)

3

pc

anchovy fillets (rinsed)

3

pc

How to make Calzone Pizza

Pizza dough

  • Melt the butter in the water and milk to blood temperature (37ºC); this is when the milk feels neither cold or warm to the touch
  • Add in yeast and stir until dissolved, add the sugar and egg and mix well
  • Add enough flour to form a soft, slack dough (until it just stops becoming sticky)
  • Knead for 5 - 10 minutes and place in a warm spot until it doubles in size
  • Knock out the air by punching the dough and re-prove to double its size
  • Break into small even pieces and roll dough into 15cm circles (or one large one)

To make the calzone

  • Crush the garlic and mix with the tomato purée (add or reduce amounts to suit taste)
  • Spread over each dough circle to within 2 cm of edge
  • Place a small amount of the filling onto one half of dough
  • Brush edges with water, fold dough in half and seal edges by pinching and rolling over

To cook

  • Place on a lightly oiled tray, allowing room for dough to rise (cover lightly with tin foil)
  • Place in oven at 180°C for approximately 10 minutes
  • Remove from oven and brush with eggwash and place back in the oven until golden brown
  • Brush with eggwash again if preferred

Chef's Tip for Calzone Pizza

These may also be chargrilled (no second proving required) or deep-fried

Enjoy your Calzone Pizza and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand