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Wednesday, January 27, 2010

Calzones and Pizza, yummy real food

I decided to try making calzones for dinner this evening using a new recipe for the dough. The boys did not care for my choices of fillings, so we had calzones AND pizza. I have never made calzones, and was expecting it to be difficult. Much to my surprise, it was easy!!!

Pizza Dough
1.333C Flat Beer (I used Yuengling)
17.8 oz by weight of Organic All Purpose Flour
3 TBS sugar
1.5 tsp salt
1.5 TBS butter
1.5 tsp active dry yeast (OR use 2 tsp instant yeast)

I did not have flat beer, so I made it by pouring a half glass out into a large mug and then pouring the beer from glass to glass until the bubbles stopped. I poured the beer out into a measuring cup and trashed any foam that remained. I did not have quite 1.33C of beer from my 1 bottle of beer after this process so I used a little water to make up the rest of the liquid.

I used a bread machines dough cycle to knead the dough. When the dough is done mixing and rising, pour out the dough and cut it into 4 equal pieces (each piece should weigh about 8oz) and form into a ball. Store the unused portions in a plastic bag to prevent the dough from developing a yucky skin.

This make four 10-12" pizza dough balls or dough for four calzones.

1 dough ball
olive oil for brushing the top
.25 - .5C ricotta
.25-.5C mozzarella
Shredded Parmesan cheese to taste

1. Flatten out a ball of dough into an oval, or 10-12" circle, or whatever... shape is not very important. It's more important that the dough be stretched to an even thickness than uniform shape, since you are going to fold it over and crimp the edges to seal it.

2. Place ricotta (~.25-.5C) on half of the dough, be sure to leave enough room from the edge of the dough to allow it to seal properly

3. Add any toppings... I used cooked brocolli, a handful of mozzarella, some shredded Parmesan, and a sprinkling of basil. Don't over stuff...

4. Fold over the dough and pinch the edges together.

5. Cut 2 lines in the top of the calzone for venting. Brush the top with olive oil and sprinkle the top of the calzone with Parmesan cheese.

6. Bake the calzone on a pizza stone at 400 degrees for 20-25 minutes. If you don't have a pizza stone, bake it on the bottom rack of your oven.

1 dough ball
Tomato sauce
up to 8oz of Mozarella Cheese

Preheat your oven to 450 degrees and allow your pizza stone to preheat sufficiently.

Roll out the dough to a 10-12" circle.

If you want, brush the dough with olive oil. Ladle out your desired amount of sauce and spread evenly. Sprinkle the mozzarella cheese evenly over the pizza. Place the pizza on the stone and let it cook 5-10 minutes until the crust is done and the cheese is nice and bubbly. Remove, slice, and enjoy!


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