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The calzones, pizza, focaccia all use the same bread recipe that I got from Sunset Bread Cookbook, a great resource. Back when I was in the tropic and my only oven was the diesel stove, I would cook focaccia, pizza, frittatas .... in a heavy rectangular roasting dish and I used a lighter baking pan for the lid... on the stove top. It was easier and a lot cooler than getting the diesel stove up to temperature. Here is the basic bread recipe: 1 package active dry yeast, or 1 tablespoon 1 1/2 cups warm water (110 degrees F) 1/2 teaspoon salt 2 tablespoons olive oil 2 1/2 cups flour Sprinkle yeast over water and let stand for 5 min. Stir in salt, olive oil, and flour Knead until not sticky and springy, adding more flour as needed, 5-10 min. Cover with plastic wrap and keep in a warm place to rise, 45 min. Punch dough and knead briefly to release the air. |
Calzones |
The basic bread recipe is enough dough to make four large calzones. After the dough has risen, divide the dough in to four pieces and pat into a round pancake and let rest on a floured plate. Prepare toppings, the ones you like: Pizza sauce Pesto Mozzarella cheese Parmesan cheese pepperoni or Italian sausage artichoke hearts, olives peppers, onion, garlic ham, pineapple..... Preheat oven 375 Roll, stretch, spin in the air, your dough pancake into a thin crust. Keep a little flour on the plate so it doesn't stick. Add toppings of your choice on half of the dough, fold into a half circle and crimp edge. Make an identifiable design on the top out of extra dough or toppings. We have bake the calzones on a BBQ, the stove top, and on a greased cookie sheet in the oven. If using the BBQ or the stove top, you need to flip them when they are about half way done. In the oven bake for 1/2 hour or until they start to brown. |