Ingredients
For the dough:
1 kg ‘00’ Italian milled flour (highly refined flour)
650 ml water
1 gm yeast
20 gms salt
Semolina flour to dust work surface
For the filling:
150 gms veal ham
100 gms tomato sauce
120 gms fior di latte cheese (mozzarella)
50 gms black olives
20 gms pecorino cheese
3 to 4 basil leaves
5 ml extra virgin olive oil
1 pinch of sea salt
1 pinch of black pepper
Method
Making the dough:
1. Mix the water and yeast. Set aside at room temperature for 10 minutes.
2. Take a mixing bowl and put the flour into it. Add the water and yeast mixture in batches while mixing by hand for 10 minutes.
3. Then add salt and mix for another 5 minutes on a work surface, sprinkled with semolina flour. Use one hand to fold the dough into itself and the other hand to tuck it in. Repeat until you have a smooth texture and all the water is absorbed.
4. Then, put the dough in a deep bowl or container, covered with cling film and let it rest at room temperature for 12 hours for fermentation.
5. After 12 hours, the dough should rise to thrice its size. Once the dough has fermented, punch the centre of the dough to release some of the air, cover it again, and place it in the chiller for another 12 hours.
6. Once you take it out of the chiller, the dough is ready to be divided into individual portions.
7. Cut the dough into approximately 300 grams balls. This quantity of ingredients makes about 6 to 7 pizza bases.
Note: If you are not using all the dough immediately, you can keep the extra dough in the chiller and use it within 48 hours.
8. Let the dough balls sit at room temperature for 3 hours to rise for a final time.
9. Sprinkle semolina flour on to a work surface and using your fingers, press the dough to form a round shape, working from the middle towards the edges and then your pizza base is ready.
Filling and baking:
1. Preheat the oven to at least 230°C.
2. Start by placing all the fillings in a line, in the middle of the dough. Place the fior di latte cheese first, following with the veal ham, tomato sauce, olives, basil leave and a sprinkle of pecorino cheese, salt, pepper and olive oil.
3. Fold and close the pizza dough from one side to another, forming a half moon shape and using your fingers, pinch the edges together so that they stick properly. Cut the extra dough using a pizza cutter, if you prefer a more refined shape.
4. Put your calzone into the preheated oven and bake at 230°C for 6 to 7 minutes.
5. Serve it with wild rocket and cherry tomatoes salad.
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