Pasta for Calzone Complete Recipe

I went to a famous Italian restaurant and tried a delicious Calzone, I was in love with the taste. It is like a stuffed pizza is a recipe of Italian origin. I went right after the recipe for calzone dough, it was until after a lot of insisting I got the recipe from the chef at the restaurant.

Calzone dough is a dough that is very similar to pizza dough, it is usually sold in a pastel format, as if it were a large filled pastry. Usually the pizzeria makes calzone with leftover pizza dough.

Contenus

Pasta Recipe for Calzone

Ingredients:
175 grams of wheat flour
200 grams of special wheat flour (with more gluten)
1 teaspoon of granulated sugar
2 teaspoons of instant biological yeast
1 teaspoon of salt
1 and 1/2 tablespoon of extra virgin olive oil
225 ml of warm water

Method of preparation:
First of all, to make the calzone dough, let’s mix the two types of flour and set aside. Then add the sugar, baking powder, salt, and 225 grams of flour mixture in a bowl.

In another container, mix the oil with the warm water and gradually pour it into the flour bowl, kneading until uniform.

Then add the rest of the flour.

Knead until it forms a smooth, elastic dough. If you have a professional mixer, hook the paddle and beat on low speed for 45 minutes.

Knead the dough for about 10 minutes on a smooth, floured surface. Place the dough in a bowl and cover with plastic wrap and set aside for 10 minutes.

Knead the dough again after resting. Divide the dough into 4 parts and
shape into balls. Sprinkle some flour over each ball.

Finally, open the discs on a lightly floured surface until they are 15cm in diameter and about 3mm thick. It is important that the dough is well closed and without any holes, because that way it will keep the steam inside and it will inflate and cook better.

Assembling with filling

Roll out the dough very thin until you get a 28 to 30 cm disc (without edges).

Arrange the filling on the bottom of the disc without touching the edges and then close by pressing the edges to seal well and not let the steam escape.