How to Make a Calzone With a Premade Dough : Cooking Italian Style
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Making a calzone with a pre-made dough requires you to keep a few very important things in mind. Learn how to make a calzone with a pre-made dough with help from a chef in this free video clip.
Expert: Gary Langevin
Contact: charlestonitalian.com/
Bio: Chef Gary Langevin specializes in cooking genuine Italian dishes from fresh ingredients. He grew up working in his mother's restaurant in Naples, Italy.
Filmmaker: Melissa Mccormick
Series Description: You don't have to go out of the night if you want to enjoy nice, Italian-style cooking - you can bring the Italian restaurant right to your door. Find out about cooking Italian style with help from a chef in this free video series.
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:
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????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.
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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.
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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.
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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.
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????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
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Homemade Calzones
Hope you Enjoy!
In All Things Give Thanks !
Change up pizza night a bit with these delicious Calzones.
1 cup warm water
1 packet yeast
2 tbsp granulated sugar
1/4 cup of oil
3 cups of all purpose flour
1 tsp salt
1 clove grated garlic
1 cup tomato sauce
basil (about 3 leaves) or 1/2 tsp
dried Italian seasoning 1/2 tsp ( to taste)
3 cloves garlic grated
1 tbsp grated onion
2 tbsp granulated sugar
1/2 tsp salt
1/2 tsp black pepper
( you can use dried garlic and onion powder but I almost always use fresh)
cream cheese 2 tbsp each Calzones
cheese and toppings.
My air fryer:
Ikich 6 qt
8 Easy Calzone Recipes for Beginners!
The stuffed calzones are delicious little bundles of pasta with a steaming and delicious filling, they are baked in the oven and are perfect for an aperitif or as a snack. The stuffed mini calzones are prepared with a wrapping of bread dough (or pizza) and are then stuffed with a variety of different ingredients. A classic Calzone has a filling of tomato, mozzarella, and baked ham or a vegetarian one with vegetables and mozzarella; naturally, you can indulge yourself by inventing many variations.
#easycalzonerecipe #calzone #calzonerecipeforbeginners
The calzone is prepared by rolling out the pizza dough into a round shape
closing with the other half and cooking in the oven. In this tutorial, I will show you the steps for 8 easy calzone recipes.
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
Chicken Calzone | How to make Chicken Calzone | The Foodie
Every bite explodes into a flavourful mix of spices that enrich this Chicken Calzone to another level. A must-try!
Ingredients Required to make Chicken Calzone -
1 ½ cup refined flour
1 ½ tbsp instant yeast
1 tsp salt
1 tbsp sugar
¾ cup water
For the filling
2 tbsp oil
½ cup chopped onions
2 tbsp sliced garlic
Salt to taste
350 gm cubes chicken
1 tsp crushed black pepper
½ cup tomato purée
1 tsp chilli flakes
1 tsp oregano
1tsp chilli powder
2 tbsp fresh cream
1 tbsp chopped parsley
1 cup grated cheese
Method to make Chicken Calzone -
Take the refined flour on your work surface add the yeast & salt. Mix well & make a well in the centre
Next, add water & sugar & knead to smooth soft dough
Rest the dough for 1 hour.
In the meanwhile prepare the filling, heat oil in a pan & sauté the onions, garlic with some salt till translucent now add the chicken & black pepper.
Fry on medium heat for 3-4 mins next add the purée, oregano, chilli flakes & cook for 2 mins
Finished toh some cream & parsley & remove
Now take the dough & flatten it out
Divided into 2 portions & roll out 1 portion into an 8inch circle
Add half of the filling into the centre & top with grated cheese
Fold into a half-moon shape & seal the sides using a fork
Bake the calzone at 180c for 15-18 mins & serve hot
#ChickenCalzone #ChickenRecipes #TheFoodie