Tuesday, July 29, 2008
Basic Calzone Dough
I love calzones. This is a very easy and delicious recipe. The dough comes out crispy and chewy at the same time. We fill ours with all sorts of stuff: BBQ sauce w/ chicken, cilantro, and beans; traditional pepperoni, olives, onions, and tomatoes; or an italian basil, parmesean, and ricotta. They all turn out wonderfully. For those of you unfamiliar with calzones, they're an enclosed pizza, so maybe that will spark some ideas.
1 c lukewarm water
2 1/4 t active dry yeast
1 t salt
1/2 t sugar
3 c flour, plus extra for dusting
1 T extra-virgin olive oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.
Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teasponns water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.