Stretch the dough just as you would for a normal Neapolitan pizza using your hands to preserve as much of the air pockets and gas in the dough as possible. You can even use my recipe here, but make sure you’ve balled it and let it proof before working with it. Start off with a good quality Neapolitan style pizza dough. For this, I’m going to use the work of Salvatore Salvo, a master calzone maker in San Giorgio a Cremano, Italy via the amazing Italia Squisita Youtube channel. This isn’t so much a formal recipe, rather it’s a mini-tutorial so you can get a visual idea of how a calzone is made by an expert. CALZONE RECIPE FROMSCRATCH HOW TODefinitely not a calzone… How To Make A Calzone Just not simply a regular pizza folded in half. If you can imagine two slices or pizza placed on top of each other like a sandwich – this is a bit what a calzone is like, but with a much softer and gooier center since the inside is never exposed directly to the oven’s heat.īut remember – a calzone isn’t like a pizza, it is a kind of pizza. With an authentic calzone, the entire “crust” is stuffed with “toppings”. A calzone is much more like a slice of stuff crust pizza – but not like the kind Pizza Hut sells with melted cheese in the outer crust. When the calzone is fully prepared and baked into a nice and crispy finished product, you’ll see that the calzone is not simply a slice of pizza folded in half. A calzone is very much like a folded in half pizza in theory, but the end result is actually quite different. No, although you’d be forgiven for thinking so just by listening to me describe it. I started off this article by saying calzones are not just a folded pizza but then went on to describe how to make a pizza, fold it in half and call it a calzone. Finally, the calzone is garnished with a basil leaf and a drizzle of extra virgin olive oil. Not enough tomato sauce to make it sloppy, just enough to crisp in the oven to give it a bit of texture and extra flavor. With the toppings now completely encapsulated by the pizza dough, a small helping of tomato sauce is spread over the middle of the top of the calzone. This is very similar to the way a traditionally turnover is made because it’s essentially the same thing. When the toppings are placed, the plain side of the dough is stretched over the topped side and sealed to create a pocket of fillings. Photo: A sliced calzone (left) and New York style pepperoni pizza (right). This may look like a folded pizza, but it’s anything but…. I’ll also give you a mini-tutorial so you can make one yourself at home. Let’s talk about what a calzone is, where they come from and what makes one different from a pizza. But this is mostly just during the preparation process, while the finished and baked calzone is very different from a regular pizza. That being said, I can see why many people think of calzones as a folded pizza – it kind of is one. This pocket is then topped with tomato sauce and basil and baked just like a pizza. To make a calzone, a pizza dough is stretched out and loaded with toppings on one side only, with the empty side pulled over top of it to make a pocket. No, a calzone is much more than a pizza folded in half – in fact it’s more like a stuffed crust pizza turnover than anything else. But if you’ve ever seen a calzone, you might wonder if it’s just a pizza folded in half. They both contain a lot of the same ingredients and both originate in Naples, Italy. If you like pizza, you probably like calzones as well.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |