The traditional topping for a calzone is a cooked tomato sauce (salsa di pomodoro see recipe below) with a final dusting of parmesan cheese. My rule of thumb is if it sounds good on a pizza, it’ll be delicious in a calzone.
#Calzone recipe fromscratch free
To this cheese filling, feel free to add sliced pepperoni or another dried meat, precooked and crumbled sausage, and/or sauteed onions. My favorite is a simple cheese filling that’s a mixture of parmesan, ricotta, and low moisture mozzarella cheese (this is included in the recipe below). Calzone fillings and toppingsĪ calzone is so versatile it can be filled with a myriad of cheeses, meats, and/or vegetables. A sourdough calzone stuffed with cheese and sliced pepperoni. Then, turn the oven down to 450☏ (230☌), rotate the pan 180°, and bake until the exterior crust is a deep golden brown, about 10 to 15 minutes more. Place your shaped calzone on the prepared baking sheet and bake for 10 minutes. Line a 13 x 18-inch baking sheet with parchment paper. To make this calzone recipe in a home oven, put an oven rack in the middle position and preheat the oven to 475☏ (245☌).
#Calzone recipe fromscratch how to
See my wood-fired pizza dough post for more on how to heat a wood-fired oven → How to make a calzone in a home oven In between baking calzone, toss on a small log to keep the embers hot and the oven at the right temperature. When the floor reaches the right temperature, bake the calzone for 10 to 15 minutes, rotating once or twice to ensure even coloring on the crust. Let the fire die down to just a few flames or a pile of embers so that the floor (the cooking surface) is between 550☏ and 575☏ (285☌ and 300☌).
To make this calzone recipe in a wood-fired oven, fire your oven to about 575☏ (300☌) ambient temperature. Like pizza cooked with live fire, the crust crisps up more than it would in an oven, resulting in a beautiful golden brown color and a hint of smokiness. I used my Fontana Forni Marinara (sponsors of this recipe–thank you!) wood-fired oven to make these calzones, and I have to say, using a wood-fired oven turns the flavor knob for this calzone up to max. How to make a calzone in a wood-fired oven
Baking a calzone in my Fontana Forni wood-fired oven. I’d have to agree it’s the most delicious form of rationalization. I’ve heard it said that a calzone is the only acceptable way to single-handedly eat copious amounts of cheese in a single sitting. Additionally, see the FAQ at the end of this post for tips on how to parbake a calzone for reheating later. This recipe makes six calzones, but the dough can be kept in the refrigerator after balling up for 3 or 4 days, so you can pull one ball out to make a calzone (or even pizza) as desired. In this sourdough calzone recipe, I use my wood-fired oven pizza dough recipe as the base with just a few changes, and adapt the cooking process for making it in a wood-fired or home oven. Plus, there is a seemingly infinite number of ingredients you can use to stuff the dough from simple cheese blends to sausage to sauteed veggies-they’re all amazing. But it does go farther than that: The crust crisps up in a way that a pizza does not. As a devout pizza aficionado, it’s natural that I’d love a calzone because at its core, it’s essentially a pizza that’s been folded up around its toppings. Generally, I’m not a big fan of overly cheesy, gooey, and drippy foods, but if there is an exception to my (admittedly) lightly-held rule, it is the calzone.
0 kommentar(er)
