Pizza Dough continued

CALZONE

INGREDIENTS

 

Water

 

240ml

 

 

 

Olive oil

 

2 tablespoons

 

 

 

Salt

 

1 teaspoon

 

 

 

Wholemeal flour

 

150g/ 1 cup

 

 

 

Bread flour

 

300g/ 2 cups

 

 

 

Tandaco yeast

 

2 teaspoons

 

 

 

SETTING: DOUGH – PIZZA

 

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

. 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.

R25

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Breville BBM 600 manual Calzone, Suggested fillings