31 lines
1.7 KiB
Markdown
31 lines
1.7 KiB
Markdown
# Pizza or Calzone
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## Dough
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### Ingredients (makes 8 doughs)
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- 375g or 1.5c warm water (86F/30C)
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- 6g or 1 1/3tsp instant yeast
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- 15g or 1 1/4Tbsp olive oil
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- 15g or 1 1/4Tbsp sugar
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- 600g or 4 3/4c bread flour
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- 12g or 2tsp salt
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Add ingredients to stand mixer with dough hook attachment and mix on medium speed for about 2 minutes or until the dough comes together into a shaggy ball. Increase speed to high and continue to mix for another 4 minutes or until dough is clearing the bowl.
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Flip dough out onto work surface and divide into 8 equal pieces (125g each). Round into balls using method shown @1:23 . Once rounded into balls, move all 8 pieces into a lightly oiled sheet tray and cover or wrap well to prevent drying. Either refrigerate for 8-48 hours OR leave dough out at room temp for 2 hours. I recommend the 8-48 hour fridge ferment for additional dough flavor. If refrigerating, remove dough from fridge and allow to come to room temp for 1 hour.
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## Pepperoni calzone
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- Marinara sauce (recipe above)
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- Pepperoni, sliced
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- Pepperoncini’s, chopped
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- Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
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- Full fat aged mozzarella, shredded
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- Aged parmesan, grated
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- Egg wash (1 egg whisked with about 10g/2 teas water)
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Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.
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Add about 3 large spoons of sauce to bottom half of dough and spread (leaving room around all edges). Add a few pinches of sliced pepperoni followed by 1-2 pinches chopped pepperoncinis. Add 2-3 slices of fresh mozzarella, a large pinch of shredded mozz, and a pinch of parm. Fold, egg wash, and bake as shown in recipe above.
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