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DOUGH - PIZZA DOUGH
BREAD NAME Calzone
SETTING Dough-Pasta
PADDLE Collapsible
INGREDIENTS
Water 240ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Wholemeal flour 150g/ 1 cup
Bread flour 300g/ 2 cups
Tandaco yeast 2 teaspoons
Suggested fillings
• Sun-dried tomato pesto, roasted red, yellow and green capsicum,
marinated eggplant or sliced mushroom.
• Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or chicken.
• Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie or
fetta cheeses.
Handshaping procedure
1. Divide dough into 8 equal pieces. Roll each piece into a circle 15cm
across.
2. Cover half of each circle with selected fillings, leaving a rim around
the edge.
3. Brush edges with water, then fold the uncovered half over the covered
half and seal the edges.
4. Place onto lightly greased baking trays. Use a sharp knife to make a
small slit in the top of each calzone.
5. Bake in a preheated oven at 200°C for 15-20 minutes or until cooked
and golden brown.
