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Ingredientes
- 3-4 cups all purpose flour
- 1 packet instant yeast
- 2 tbsp extra virgin olive oil
- 1 ¼ cups lukewarm water
- ½ tsp sea salt
- Mix dry ingredients together except for one cup of the flour. Add the
- warm water and mix very well with a wooden spoon for about 5 minutes.
- Add the remaining flour a little at a time until dough forms. Remove to a
- floured breadboard or your counter top and knead for an additional 5
- minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead
- again for 5 minutes and split dough into 6-8 portions and allow to rest
- for 20 minutes before rolling your dough into the desired size; about 10
- inch circles for calzones.
- I often make the dough the day before, brush the individual portions
- with olive oil and store in a covered container overnight. I use this
- dough straight from the fridge with no problems.
- Roasted Tomato Jam
- 6 medium vine ripened tomatoes diced
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
- splash balsamic vinegar
- Toss together in a shallow baking dish and bake at 350 degrees F for
- about an hour stirring occasionally until most of the liquid has reduced
- off the tomatoes are the consistency of jam.
- Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.
- Stretch or roll your calzone dough into 10 inch rounds and place on a
- wooden peel that has been sprinkled with cornmeal. The cornmeal will
- allow the calzone to slide off the peel (I’ve even used a thin piece of
- cardboard in a pinch if you do not have a peel.) Make sure your dough
- round is sliding on the cornmeal base before adding your toppings.
- 4 ounces cooked pulled pork per calzone
- 1 1/2 ounces part skim mozzarella or provolone cheese per calzone
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