Saturday, October 6, 2007


Ingredient :

For the dough :
210 gr flour
2 tbsp cornmeal
120 ml lukewarm water
1 tbsp olive oil
1 tsp dry yeast
6 gr salt
1 tbsp honey
some flour for dusting

For the filling :
100 gr Shredded Mozzarella cheese
150 gr Ricotta cheese
200 gr Mixed ground beef with mushrooms
2 garlic cloves, sliced
160 ml olive oil
1 tbsp thyme, chopped
salt & pepper
some grated parmesan cheese, for garnish

Direction :

Make the dough
Add the water, yeast, flour, olive oil, salt and honey, into the bowl of your mixer. Lower the hook and let it knead slowly until it starts to cling to the hook and comes together as a ball of dough. This will take roughly, 3-4 minutes. Sprinkle it with a little flour and remove it from the bowl. To finish the dough knead it by hand, for 3-5 minutes, until it has a smooth and shiny consistency. Then place it into a lightly oiled bowl. Cover the dough with a clean tea towel and let it rise for 30-60 minutes.

Prepare the filling
Next, place the frying pan on high heat. Once the pan has warmed through add 2 tbsp of the olive oil. Now add the mixed ground beef with mushrooms and let them cook 2-3 minutes. Season them with salt and pepper, stirring and tossing occasionally. Add a little more oil, if needed and add the sliced garlic. Stir it in and let it cook for a minute or so more. Once cooked, remove it from heat and place onto a tray to cool.

Preheat the oven
Set your oven to 250°C (475ºF/ or the highest gas mark). If you have a pizza stone place it into the oven. If you are using a baking tray, place that in the oven, upside down.

Roll the dough
Before touching the risen dough, dust your hands with a little flour. Then uncover it and punch out the air, once or twice with one hand, to release the air. Dust a clean work surface with a little flour and place the ball of dough into it. Cut it into two pieces. Now roll each of these pieces into two balls. Place the tea towel over them and let them rest for 10-15 minutes more.

Shape the dough
When the rest time is up, remove one ball of dough and coat it with flour. Make sure the work surface is also sprinkled with flour. Now start to open up the ball using your fingers. Spread the dough outward from its middle in a circular shape until it has a diameter of about 15-20 cm, just as our chef in demonstrating. You can also use your rolling pin, dusted with flour in order to help this process. Give it a final flour and slowly stretch it by hand. Cover it immediately with a towel. Repeat exactly the same with the remaining ball.

Fill the calzones
Next, equally divide the cheeses into halves. Beginning with the mozzarella, place it one half of the dough, making sure there is a small space between the cheese and the edge of the dough. Repeat with the other half of the dough. Spoon the ricotta on top of the mozzarella, on both bases. Now, add the mushroom mix on top of the cheeses and sprinkle some thyme on top of the mushrooms. Season with salt and pepper.

Close the calzones
Brush the edges of the dough with a little water. Now take the edges and carefully fold it over the fillings.
Press the edges firmly to seal and then using a fork, facing backwards, press along the edge with the fork's tines, leaving an impression of parallel lines.

Remove the baking tray or pizza stone form the oven. Sprinkle some corn meal on top of the hot baking stone or tray. This prevents the pizzas from sticking and place both calzones onto the stone or tray. Do this process as fast as possible to lose minimum heat. The hotter the oven the better the pizza. Bake for roughly 10-12 minutes or until the crust is golden brown.

Remove and serve
Once baked, remove them from the oven. Brush generously with olive oil, to moisten and add a touch of flavour. Sprinkle with a little grated parmesan cheese and serve immediately! Enjoy!

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