Pizza Dough continued
CALZONE
INGREDIENTS |
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Water |
| 240ml |
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Olive oil |
| 2 tablespoons |
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Salt |
| 1 teaspoon |
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Wholemeal flour |
| 150g/ 1 cup |
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Bread flour |
| 300g/ 2 cups |
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Tandaco yeast |
| 2 teaspoons |
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SETTING: DOUGH – PIZZA |
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Suggested fillings:
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•Anchovy fillets, prawns, sliced salami, ham, bacon, turkey or chicken.
•Grated cheddar, mozzarella, Parmesan or sliced Camembert, brie or fetta cheeses.
Handshaping procedure
. 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
R25