Saturday, November 20, 2010

Calzones...and the last of the mozzarella

This dough recipe is adapted from the King Arthur Flour website ( The dough formula was used, but the procedure for making the dough and other things were altered. Here is what I did:

1 packet active dry yeast
2 cups lukewarm water
1 tablespoon sugar
6 cups all purpose flour
1 tablespoon salt

Filling options: homemade mozzarella, ricotta cheese, pizza sauce, sauteed mushrooms and broccoli with garlic

1. Dissolve the yeast in some of the water and the sugar. Let proof for 5-10 minutes.
2. Combine the rest of the ingredients in the bowl of a stand mixer. Stir to combine. Use the dough hook on the mixer to knead the dough on medium speed for 5-7 minutes.
3. Place dough in a large bowl coated in cooking spray. Cover and rise until double in bulk.
4. Divide the dough into 4 equal portions and roll out to as large a rectangle as possible.
5. Fill one half with the desired toppings. Fold over the other half of the dough. Press the dough together and tuck under. Transfer to a large baking sheet.
6. Allow the dough to rise for about 30 minutes. Cut two small slits in the top of each calzone to allow steam to escape.
7. Preheat oven to 375F. Bake 25-30 minutes or until golden brown. Cool slightly before serving.

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