How to cook the perfect pizza calzone
Food / / December 19, 2019
Though traditional pizzas and calzones cooked in a wood oven, its recipe can be easily adapted to your home oven, knowing a few tricks. At the same time you will be able to bring to bear the remains of vegetables and meat for the filling.
Like any other pizza, calzone consists of yeast dough, tomato sauce and various toppings components from vegetables and meat to a combination of cheeses, fish and seafood.
make advance yeast dough for the base, as long as it is suitable, do some filling. Since the calzone - closed pizza, then any excess moisture has gotten inside the rolls, can leave the dough soggy even after baking. Therefore, using fresh mushrooms, spinach, juicy vegetables or pickled cheeses, make sure you get rid of excess moisture. For this well-fry foods or squeeze any excess whey.
The same applies to sauces: the Passat - a great option if you have previously evaporated it until thick. An alternative could be tomatoes white sauce or pesto.
Do not overdo with the sauce and do not distribute it to the brim, to then could seal the edges of the dough with each other.
If you are cooking a large pizza, it is best to roll and shape it directly on the parchment on which it will bake. So the dough does not will break. For the same reason you should not overfill the pizza filling or use the hot components.
Pizza not to burst during baking and stuffing remains inside the test, be sure to make a few cuts on the surface. To get a golden brown, brush it with olive oil. Then send in a preheated oven to 230 degrees. Bake for 12-15 minutes.
Readiness says not only the golden color of the crust, but the hollow sound that can be heard when tapped on the pizza.
The dish can be served immediately or completely cooled, wrap the foil tightly and sent for storage in the freezer.