A Continental Cornish Pasty…

Tonight I’m making a rustic and filling classic from the Campania region of Italy: Calzone. Essentially a folded pizza, the Calzone is portable and has a huge capacity for tasty toppings.

First to make the dough!

You will need:

  • 250g strong bread flour
  • 1/4 tsp fine sea salt
  • 1 tbsp olive oil
  • 1 7g pack of dried bakers yeast
  • 160ml lukewarm water
  • 1 tbsp caster sugar

Preparation method:

  1. Lightly flour your kneading surface. This should be clean and sturdy.
  2. Sieve the flour into a pile.
  3. Sprinkle on the salt.
  4. In a jug, mix the water, oil, yeast and sugar, stir and leave for two minutes for the yeast to hydrate.
  5. Form a well in your pile of flour. Ideally this should be big enough to contain all of the yeast mixture!
  6. Pour the mixture into the well. With a fork, start bringing flour into the liquid and forming the dough. Try not to break the walls of the well too early 😉
  7. Once the ingredients have been incorporated, knead the dough until it is smooth and elastic. This will take 8-10 minutes. Cheats can use a food processor.
  8. Place your springy ball of dough in a large floured bowl, cover the top of the bowl with a damp cloth and place somewhere warm for an hour.
  9. Once the dough has doubled in size, it is ready. Take it out of the bowl and knead it a little more.
  10. Roll the dough out into circles.

In the next post – fillings!


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