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Receta How to Make a Real Pizzeria Style Calzone.

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Ingredientes

  • 1 cup of warm water
  • 3 1/2 cups of all-purpose flour
  • 2 tablespoons of olive oil
  • 2 teaspoons of sugar (to feed the yeast)
  • 1 teaspoon of salt
  • 1 teaspoon of yeast
  • Preparation:
  • Put warm water (80 to 110°F) into a bowl. Add salt and sugar and mix with a spoon. Add
  • yeast, mix and let it sit for about 10 minutes. If the water is too warm, it will
  • kill the yeast; too cold, and it will not awaken.
  • Start mixing, with a fork, by gradually adding flour and olive oil. Once it is too
  • thick to mix by fork, remove to a floured, wooden board; start kneading by hand.
  • Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add
  • water bit by bit until if forms a smooth ball. If your dough feels more like batter,
  • it is too wet and you need to add flour bit by bit. If you need to add water or flour,
  • do it by small amounts; it is easier to fix too little than too much.
  • Coat the dough with olive oil, place it in a large bowl and cover it with a clean,
  • cotton towel. Let the dough rise for about an hour at room temperature, then punch it
  • down, so it deflates. Let it sit for about another hour. If you want to use it the
  • next day, put it in a refrigerator wrapped in plastic wrap.
  • Put the dough on a lightly floured surface; a pizza peel (wooden board with a handle)
  • is easier for transferring the pizza from surface to surface. Put a bit of flour on
  • your hands; using the balls of your finger tips and hands, make it into the shape of a
  • circle by stretching it out from the center outwards. If you’re having a problem
  • stretching the dough by hand, se a rolling pin until the dough is about 1/4" thick.
  • The average size of the pizza will be about 16” which can be transferred to a pizza
  • pan or stone. You get better results when you use a pizza baking stone. The pizza
  • stone should be preheated to 450F for an hour prior to baking, and should be placed in
  • the middle of the oven.
  • Spread out evenly about 1-1 ½ cups sauce; then add favorite toppings such as cheeses,
  • meats and/or cut up vegetables.
  • The oven should be preheated to 450F. Bake for 20-25 minutes; the crust should be
  • browned, but not dark. Remove from oven, use a pizza cutter for easy slicing up and
  • serve. Makes 8-10 slices, depending on how its cut up.
  • Step #2 - Sauce
  • Homemade Sauce Using Canned Tomatoes:
  • http://www.comfortcookadventures.com/2011/01/influencing-your-cooking-style.html
  • Homemade Pasta Sauce
  • Ingredients:
  • 1 large onion, diced
  • 3 Tbsp. garlic
  • 3-28 oz. cans crushed tomatoes
  • 1-28 oz. can diced tomatoes
  • 1-12oz. can tomato paste
  • 2 Tbsp. dried basil, crushed
  • 1 Tbsp. each dried oregano, thyme and marjoram, crushed
  • 1 tsp. ground black pepper
  • 4 Tbsp. grated parmesan cheese
  • Preparation:
  • Add all listed ingredients into a 6-qt crock pot (previously sprayed with non-stick
  • spray); mix thoroughly. Set on low heat; let the sauce cook for 8 hours.
  • Yields about 14 cups.
  • Notes:
  • This recipe can be made on the stovetop, but should be stirred every 1-2 hours to keep
  • sauce from sticking and burning on bottom of pot.
  • The long cooking time allows for the sauce to become richer and thicker. If a thinner
  • sauce is desired, cut the tomato paste by half, leave out the diced tomatoes, and cut
  • cooking time in half.
  • Besides serving as a pasta sauce, this can be used as a dipping sauce for fried foods,
  • or as a pizza sauce.
  • If making a meat sauce, brown 2 lbs of lean ground beef mixed with 2 Tbsp garlic
  • powder. Only use 2-28 oz cans of crushed tomatoes, instead of 3. Only cook the sauce
  • for 6 hours, instead of 8.
  • Meatballs:
  • http://www.comfortcookadventures.com/2011/03/full-moons-and-meatballs.html
  • Meatballs
  • Lean ground beef (90% or more) is best for meatballs, since they are finished off
  • meatball sandwiches (subs, heroes, grinders, or whatever they are called in an area).
  • Ingredients:
  • 4 lbs. lean ground beef (90% or more)
  • 2 lbs. ground pork
  • 1 ½ cups Italian seasoned dry bread crumbs
  • 1/8 cup Italian seasoning mix
  • ¼ cup grated parmesan cheese
  • 2 Tbsp. minced garlic
  • 1 cup diced onion
  • ¾ cup milk
  • 2 eggs, beaten
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