Recipes from professional Chef Tallyrand:
CALZONE
PIZZA
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'.
You
can find the history of the pizza and the traditional
Magherita pizza by going to my own website - click
here to go there directly.
In
addition to this, I 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 |
| 1. |
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 |
| 2. |
Add
in yeast and stir until dissolved, add the sugar
and egg and mix well |
| 3. |
Add
enough flour to form a soft, slack dough (until
it just stops becoming sticky) |
| 4. |
Knead
for 5 - 10 minutes and place in a warm spot until
it doubles in size |
| 5. |
Knock
out the air by punching the dough and re-prove
to double its size |
| 6. |
Break
into small even pieces and roll dough into 15cm
circles (or one large one) |
| To
make the calzone |
| 1. |
Crush
the garlic and mix with the tomato purée (add
or reduce amounts to suit taste) |
| 2. |
Spread
over each dough circle to within 2 cm of edge |
| 3. |
Place
a small amount of the filling onto one half of
dough |
| 4. |
Brush
edges with water, fold dough in half and seal
edges by pinching and rolling over |
| To
cook |
| 1. |
Place
on a lightly oiled tray, allowing room for dough
to rise (cover lightly with tin foil) |
| 2. |
Place
in oven at 180°C for approx. 10 minutes |
| 3. |
Remove
from oven and brush with eggwash and place back
in the oven until golden brown |
| 4. |
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 . . . . .
Published
02 July 2001
|
