For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined, cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.
Line a baking tray with semolina flour.
When the dough is ready, knock it back and dust a surface with flour, slice the dough in half and roll them both out into nice rounds.
Spread on the tomato sauce on one half of the rounds then add slices of the buffalo mozzarella on top of the sauce.
Roll over one half over the other and then crimp the edges.
Place them onto the lined tray and bake for 25-30 mins. Once cooked add some tomato sauce on top with a nice grating of cheddar and enjoy.
Behind Every Bake
Pizza Calzone
CATEGORY: All Recipes
COOK TIME: 60-90 mins (proving time)
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What you need:
Base
400g Odlums"00" Pizza & Pasta Flour
7g Fast Acting Yeast
8g Salt
240ml Water
Toppings
1 x Tin Roma Pizza Sauce
Shamrock semolina
2 x Balls of Buffalo Mozzarella
Cheddar for grating
How to:
Preheat the oven to 200C / Gas Mark 6
For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined, cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.
Line a baking tray with semolina flour.
When the dough is ready, knock it back and dust a surface with flour, slice the dough in half and roll them both out into nice rounds.
Spread on the tomato sauce on one half of the rounds then add slices of the buffalo mozzarella on top of the sauce.
Roll over one half over the other and then crimp the edges.
Place them onto the lined tray and bake for 25-30 mins. Once cooked add some tomato sauce on top with a nice grating of cheddar and enjoy.
