CalzoneTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: A few minutes
Rising time: 20-30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:481.6 kcal
Proteins:8.3 g
Fats:27.3 g
Carbohydrate:50.4 g
Fibers:2.5 g
Sugar:0.9 g
Cholesterol:0 mg
Sodium:135.2 mg
Calcium:14.6 mg
SIMILAR RECIPES
Macaroni au Gratin with Zabaione
Fresh Tagliatelle
Royal Couscous with Meat
Fish Dumplings with Light Sesame Sauce
Manti - Turkish Meat Ravioli
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Dough
454
g
white flour, with a small handful of wholewheat flour
175
g
olive oil
30
ml
vegetable shortening
2
ml
salt
2
ml
sugar
15
ml
baking powder
1
packet of yeast
30
ml
7 up or other clear carbonated drink to aerate
water
*Filling
shrimp
peppers
mushrooms
Tomato sauce*
cheese mozzarella, pecorino or mozzarella with a little parmesan or feta added
METHOD
- Work together all the ingredients, incorporating the vegetable shortening until the mixture is smooth and well-blended; the water and the 7-Up will give the dough crunch, while the shortening will make it tender. The proportions can vary depending on the texture you desire; let rest 20-30 minutes;
- divide the dough into 4; flatten with a rolling pin to make 4 circles;
- spread the tomato sauce on the circles; add the other ingredients, finishing with the spices and cheese;
- fold in half; scallop the edges to seal them well; make three small gashes in the top to allow the steam to escape;
- place into a wood-fired oven or into a 450° F (240° C) oven for 8 to 10 minutes.
*Tomato sauce
Giovanni says that the quality of the tomatoes is of the utmost importance, since they set the standard for the whole calzone.
CHEF'S NOTES
Are you familiar with calzone? It is a pizza that is folded in half and closed with a scalloped edge so that the food inside is steamed. It came into being more than 150 years ago in Naples, but it can now be found throughout Italy, from north to south. It is a stuffed pizza, bulging with vegetables, cheese and other fillings. The ingredients are carefully chosen by the pizzaioli who work the dough to avoid creating any bubbles so that when it comes out of the oven, it will have the softness of bread with a bit of crunch.
Giovanni recalls his childhood in Brindisi: his mother would go out to pick spinach in her garden to stuff the calzone. She would grate Mozzarella or Pecorino Romano onto it, perhaps with a little Parmigiano, and then always add some tomato sauce fragrant with basil and oregano. She would add a little olive, dill and perhaps some chipole fresco, native onions.
What is so wonderful about this kind of pizza is that all the ingredients keep their flavours. All the flavours are sealed in, whereas on a traditional flat pizza they dissipate, dry out and lose their succulence.
Every region and family has its own recipes. So, for instance, in the Basilica region, at the bottom of the Italian boot, they serve a calzone di verdura, stuffed with swiss chard, peppers and raisins.
Giovanni was eager to tell us the ingredients that went into his dough, as well as to share a few secrets - without, however, giving everything away! I am giving approximate proportions so that you can create your own dough.
