How To make Calzones

Calzone Recipe for Beginners! - Ham and Mushrooms (Professionally made Calzones Recipe)

Calzone recipe for beginners by Pizza Chef (Pizzaiolo). In this recipe video, we'll show you how to make a stuffed and baked calzone, filled with good mozzarella, champignons mushrooms and ham, for a single dish that is also excellent to eat the next day. This is why it is an excellent solution even for singles because by preparing extra calzones, in the following days we can find them in the fridge ready to be heated for a few minutes: an easy and tasty dinner, made by you with top quality ingredients. You can replace the filling at your convenience, just keep in mind that it is preferable not to use a filling too rich in liquids since the calzone is folded on itself, in fact, it will not have the possibility to let them evaporate.


Calzone dough ingredients:(for 3 people)

00 flour 500 g
Room temperature water 300 ml
Extra virgin olive oil 35 g
Salt up to 10 g
Fresh brewer's yeast (or 1.5-2 g if dry) 5 g

Calzone fillings (for one people)

Mozzarella 100-120gr
Baked Ham 130-150gr
Champignons Mushrooms 60-80gr
Pizza Sauce 60-80gr
Semolina Flour (for the dough stretching)
Calzone Dough 250gr

Making Calzones with Frank Pinello from the Pizza Show

The Pizza Show's Frank Pinello stops by the MUNCHIES Test Kitchen to make calzones. He makes his own dough, mozzarella, and seasoned ricotta for this oven-baked pizza analogue—plus he even raids the pantry for a few surprise ingredients that might help expand your calzone options.

Check out the recipe:

Subscribe to Munchies here:
All Munchies videos release a full week early on our site:

Check out for more!

Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:

Chef Jeff - Stromboli and Calzone

In another installment of Chef Jeff's I can't believe my pizza dough can do that Jeff creates Stromboli and Calzones

How to make a Calzone at home with Pizza Dough

How to make a Calzone at home (Folded Pizza, Pizza Pocket, Stuffed Pizza) with Pizza Dough

Thanks for watching and if you haven't already, SUBSCRIBE TO THE CHANNEL ????

We want to show you how to prepare an excellent CALZONE just like those in the pizzeria! Stuffed with Ham and Cheese (but you can use your favourite variation of ingredients).

One little trick is not to let the tomato sauce to be in contact with the dough during the preparation, this is to keep the dough nice and crispy after cooking.

Enjoy in the company of family or friends! You can also make multiple calzones in smaller size, the kids will love them!

Check out also our video on how to make our Multi Purpose Dough, ideal for Bread, Pizza, Calzone, Bruschetta and Focaccia.

Easy Calzone Recipe

How to make an easy Calzone recipe.
This recipe yields 4 pieces calzones.

Here's what you'll need:
1 cup warm water (250ml)
1 tsp instant yeast (3g)
2 tbsp sugar (25g)
3 tbsp oil (45ml)
3 cups of flour (375g)
1 tsp salt (5g)

1/2 cup marinara or pizza sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese or more
1 cup shredded cheddar cheese or more

eggwash: 1 egg + 2 tbsp water

I hope you will enjoy this recipe. Please let me know if you bake this :). Let me know and comment down below. Don't forget to click the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????

Always choose love and kindness!

Please subscribe here
My Son's YouTube channel
My brother's channel

FOLLOW ME ON:
Facebook:
Instagram:

All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.

LIVE.LOVE.BAKE!


Food for the soul:
Proverbs 15:1 A gentle answer turns away wrath, but a harsh word stirs up anger.

Calzones are SO much more than folded pizza

I am a calzone covert. No, they’re not pizza and they’re not *really* supposed to be. Find out why I love them so much in this video. Use my code BRIAN15 to get 15% off your Fly By Jing order here:


☕Like this content and want to show support? Buy me a coffee here:

????MY GEAR:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
SAUCE PAN:
PIZZA STEEL:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
QUARTER SHEET PAN + RACK:


- RECIPE -

DOUGH (makes 8 doughs)
▪375g or 1.5c warm water (86F/30C)
▪6g or 1 1/3tsp instant yeast
▪15g or 1 1/4Tbsp olive oil
▪15g or 1 1/4Tbsp sugar
▪600g or 4 3/4c bread flour
▪12g or 2tsp salt

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.

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.

--
MARINARA SAUCE (makes sauce for 8 calzones - 4 with sauce inside, and 4 for dipping only)
▪Olive oil
▪½ onion, grated
▪3-4 cloves garlic, minced
▪28oz/795g crushed tomatoes
▪5g or 1tsp salt
▪10g or 2 1/2tsp sugar
▪1g or 1tsp dried basil
▪1g or 1/2tsp dried oregano
▪Pinch Chile flake

Blend crushed tomatoes, salt, sugar, basil, oregano, and chile flakes with an immersion blender until smooth.

Preheat a sauce pan over medium. Add a long squeeze of olive oil, grated onion, and minced garlic. Stir to combine and fry until onions have softened. Add in tomato mixture and cook heat until sauce begins to bubble. Reduce heat to low and cook to reduce for 15-20min. When done, sauce should be thick enough to hold its shape when you pass a spoon through.

--
FOUR CHEESE CALZONE
▪Nice, fresh ricotta
▪Flaky salt
▪Pepper
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)
▪Sauce for dipping (recipe above)

Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.

Add 1/2c/100g of ricotta to lower half of dough. Season with a pinch of flaky salt and pepper. Top that with about 2 slices of fresh mozzarella followed by about 1/4c/30g of the shredded aged mozzarella, and a large pinch of parm.

Wet your fingertips with water and dab around the edge to moisten the perimeter of the dough. Fold top half of dough over the bottom to enclose cheeses and press around the edges to seal well. Fold edges of dough over to pleat as shown @6:29.

Place on a sheet tray lined with parchment and sprinkled with semolina. Snip or cut the top of the calzone twice to allow steam to escape, then brush the top with egg wash.

Bake in preheated 55F/288C oven on top of preheated pizza steel for 10 min.

--
PEPPERONI CALZONE
▪Marinara sauce (recipe above)
▪Pepperoni, sliced
▪Pepperoncini’s, chopped
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)

Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.

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.

--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:

CHAPTERS
0:00 Intro
0:24 Making the dough
2:17 The sauce
4:08 Building the 4 cheese calzone
7:15 Fly by jing tastes awesome (ad)
8:13 Four cheese calzone reveal
9:11 Building B-man’s sauce IN calzone
10:08 Let’s eat this thing

#calzone

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!