Recipe for Pizza Calzone

 

Ingredients for pizza calzone for 4 persons

Dough:

500 gr of bread flour
5 gr of active dry yeast
300 gr of warm water
10 gr. of salt
35 gr. Extra Virgin Olive Oil

Pizza Calzone filling:

250 gr of Mozzarella
250 gr of Ricotta cheese
150 gr of baked ham
Basil to taste.
Salt and black pepper
Grated Parmesan Cheese
35 gr Extra Virgin Olive Oil
Tomato sauce (to put on top)

In a medium bowl, dissolve yeast in warm water. Stir in flour, salt and oil and add water with yeast. Beat until smooth. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 2 hours. Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for half an hour. After resting, roll out each shape into a round disk. In a bowl season mozzarella cut into regular slices, ricotta cheese, ham and flavor with basil olive oil, salt and black pepper. Place the ingredient mixed together in the middle of each disk. Fold the disk over and seal the ends, so that the calzone is shaped as a half-moon. Sprinkle the tomato sauce over the calzone and place on grease proof paper on the over tray, in oven at 250°C until the dough is golden and crispy. Enjoy our recipe for Pizza Calzone and “buon appetito”!

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A Bit of History…

History of Pizza Calzone

A calzone is basically a pizza folded in two. Like pizza, it has ancient origins and can be traced back to the beginnings of flat breads, which were already present in Ancient Egypt. While there are mentions of dishes similar to pizza through the history of the Mediterranean cultures, the pizza types that we know today were created in Naples.
At the beginning, pizza was made with a type of bread dough, flattened with hands and covered with cheese or lard and cooked in a very hot wood-burning oven.
Only in the 18th century did someone think to add tomato as a topping, giving life to the pizza marinara. This is how the pizza we know today came into being and became the principal Italian traditional food dish. It was then exported to America with Neapolitan emigrants and from there to the rest of the world.

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