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Do you know BAKED CALZONI? They are a valid alternative to pizza… I alternate them, I make pizza one Saturday and calzones one Saturday!
It is basically a stuffed and closed pizza, easy to make but which changes in taste depending on the filling used! I stuffed them like Capricciosa, delicious! But you can make the classic Neapolitan ones with Ricotta and salami or to your taste!
Follow the easy STEP BY STEP TUTORIAL and you will make a great impression at home!
⏱️ 1st Growth Step for about 2-3 hours or until tripled in volume
2nd Growth Step for 30 minutes (after dividing into 2 loaves)
🌡️ In the oven at the highest possible temperature
I at 250° below and above static or ventilated
for 20 minutes in total for half the time
placed on the lowest shelf (on the base)
the other half of the time we go up to the top
📝Ingredients: for 2 large calzones
300 g Flour 0
200 ml Water
8-10 g Fresh brewer's yeast (4 g dry)
1 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Oil
For seasoning
100 ml Tomato sauce
200 g Provola or mozzarella
100 g Cooked ham
Artichokes in oil (or other)
Oil, salt, oregano, basil