![]() Pull the empty side of the dough and stretch it over the toppings to create a pocket, just like you would making a turnover dessert. ![]() You can choose any toppings you like, but for this example it's ricotta cheese, fresh fior di late cheese, sliced salami and fresh black pepper. Spread whatever toppings you choose on roughly half of the calzone dough. 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. 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.
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