Italian Cuisine
Ingredients:
- 2 lb all-purpose
flour.
- 1 oz yeast.
- 1 oz water.
- 1 oz salt.
- 1 tbsp granulated
sugar.
- 3 oz extra virgin
olive oil.
- Water for kneading.
- 7 oz
buffalo-mozzarella cheese.
- Basil.
- 7 oz tomato sauce.
- 7 oz cooked
prosciutto.
Directions:
- Melt the yeast with
some water and sugar.
- On a working table
forma a mound of flour, put the yeast, the olive oil and the salt in the centre
of the mound.
- Start kneading and
then add the water. Form even, smooth, elastic-textured dough.
- Separate the dough
into 6 rolls all the same size and allows the leavening to proceed. Cover it so that no crust forms on the surface.
- Once the dough has
risen, roll out each shape into a round disk.
- Place the tomato sauce
in the middle of each disk, the mozzarella cut into regular slices, and the ham.
- Fold the disk over and
seal the ends, so that the calzone is shaped as a half-moon.
- Set it aside for a few
minutes before putting it in the oven so that the dough loses the stress of the
last handling.
- Sprinkle the tomato
sauce over the calzone.
- Place on grease proof
paper on the over tray, in oven at 250°C until the dough is golden and crispy.
- Remove from oven and
serve at once.