Closed Pizza – How to make Calzone? Tips of the recipe, thousands of recipes and more... Türk 30 min, calzone, how to make calzone, calzone recipe, calzone video recipe, calzone making at home, closed pizza, pita pizza, pizza types, how to make pizza dough, how to make pizza, Pastries

Indoor Pizza – Calzone

Portion: 4 Serves Preparation: 20 min Cooking: 10 min
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Hello Dear Friends,

with you before homemade pizza recipe I had shared. Calzone is actually a very close flavor to our covered pita. It is prepared from pizza dough, not pita dough.

The ingredients are as diverse as pizza, so you can prepare it however you want.

how to make pizza

The most famous ones are the ones with tomato sauce and cheese. You can use ricotta, mozzarella and cheddar cheese.

You can prepare tomato sauce with my recipe, or you can quickly cook a delicious sauce by buying canned or grated tomatoes from the market.

closed_pizza_calzone

Let's briefly go over the tips I gave in my pizza recipe before.

Your pizza dough should neither be too hard nor too soft. The dough should rest until it is fermented, and after portioning, a second fermentation should be done for easy opening.

If it is to be cooked on a stone, the stone should be heated for at least 45 minutes beforehand, and if it is to be cooked on a baking tray, it should be heated to the cooking level for at least 10 minutes.

The dough should be closed carefully so that the contents of the calzone (closed pizza) do not flow.

Video Description of the Recipe:

Love…

For the Pizza Dough:

  • 500 grams of flour
  • 1 cups water (room temperature)
  • 10 g instant yeast
  • 10 gr. salt
  • 10 gr. granulated sugar
  • 1 pieces of eggs
  • 25 g olive oil
  • 3-4 tablespoons of warm milk

For the Pizza Sauce:

Closed Pizza – How to Make Calzone Recipe?

  1. Mix milk and yeast, leave to rest for 5 minutes.
  2. Mix the flour, sugar and salt in a bowl.
  3. Add the milk yeast mixture, egg and olive oil to the flour mixture and mix with a wooden spoon.
  4. Add water little by little and continue mixing.
  5. Start kneading the sticky dough by hand. Keep kneading the dough until it reaches a non-sticky consistency.
  6. Cover the dough with a cloth or cling film and let it rest for 1 hour.
  7. Gently knead the rested dough and take the gas off.
  8. Divide it into 4 portions, roll it in your hands and leave it to ferment for about 20 minutes on the floured counter.
  9. Open the fermented dough on the floured counter to the thickness and size you want.
  10. Pre-set and preheat the oven to 250 degrees. Let the empty baking tray heat up to the required temperature and do not take it out.
  11. Sprinkle fine semolina, if any, with corn flour so that the dough does not stick to the baking tray or stone you will use.
  12. First, spread 3-4 spoons of pizza sauce on half of the rolled dough, leaving space on the edges. Sprinkle mozzarella over the sauce.
  13. Add salami, fenugreek-free bacon and sausage to your taste and cover the dough with the raw material on top of the stuffed side.
  14. Press the edges of the dough together with your fingers.
  15. If the edges of the dough do not open, fold it upwards and press it again to close it.
  16. Place the calzone on the hot baking sheet and bake for about 10 minutes.
  17. Serve hot.

 

 

 

 

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